Gateau Basque French Pastry Cream Version Food

GATEAU BASQUE

Steps:

• Cream butter, gradually adding sugar. Sift flour and baking powder. Beat egg, egg yolks and almond flavoring. Add lemon rind. Add eggs alternately with the flour ot the cream mixture. Mix well. Place this dough in the fridge in an airtight container overnight.
• Make the pudding according to directions on package. Stir in almond flavoring and then cool.
• Roll out about 5/8 of the gateau dough the same as you would a thick pie crust. Press it into an 8 inch pie pan and trim the edges. Pour the cooled pudding into the bottom crust. Make a thick top crust with the balance of the gateau dough. Trim edges and then seal them with the egg wash (the mixed egg and water) The pudding expands during the baking process and it will spill over if the edges are not well sealed. Brush on egg wash over the top of the gateau as well. Decorate the top of the gateau by carefully making diamond designs with a fork.
• Bake gateau in a preheated 350 degree oven for about 40 min or until it becomes a golden brown. Cool.

GATEAU BASQUE (FRENCH PASTRY CREAM VERSION)

Steps:

• Make dough by mixing all dough ingredients in a lrg bowl. Do not knead dough too much, but rather allow it to rise for 2-3 hours.
• Make pastry cream by heating the milk in a saucepan together w/the vanilla bean split lengthwise. Remove from heat, cover & allow the vanilla to infuse for 20 minutes.
• In a mixing bowl, combine flour, sugar, rum & 2 egg yolks. Remove the vanilla bean from the saucepan & bring the milk back to a gentle boil. Gradually pour it over the flour/sugar mixture while whisking vigourously. Return mixture to the saucepan, reheat to a gentle boil (stirring freq), remove from heat & set aside.
• Preheat oven to 350F (180C).
• Roll out 2/3 of the dough to fit the base & sides of a shallow 9-in rd cake pan. Spread the filling over the dough, fold over the dough edges & brush them w/a little beaten egg yolk.
• Roll out the remaining dough to cover the filling completely, glaze w/beaten egg yolk & bake for 45 minutes.
• Allow to cool slightly, refrigerate till cold & dust w/powdered sugar prior to serving. Garnish w/red berries as desired.