Chocolate Pistachio Gateau Basque
Servings: 12
Calories: 365kcal
Cost: $12
A luxurious twist of the classic gateau basque
Print Recipe
Equipment
- 1 Food processor
- 1 Stand mixer
- 1 Cake pan or 10-inch/23cm pizza pan greased and floured
- 2 Baking trays
- 1 Saucepan
- 2 Pastry bowls
- 5 deli containers
- 1 Whisk
- 1 Rubber spatula
- 1 Dough scraper
- 1 Piping bag + open plain tip
- 1 Rolling Pin
- 1 Flour brush
Ingredients
Basque Chocolate Dough
- 300 g Softened butter 82% fat
- 260 g All-purpose flour
- 200 g Sugar
- 1 g Salt
- 3 g Baking powder
- 40 g Unsweetened cocoa powder
- 2 ea. Egg yolks at room temp
- 1 ea. Egg at room temp
Pistachio Pastry Cream
- 500 g Whole milk
- 125 g Sugar
- 4 ea. Egg yolks
- 25 g Flour
- 25 g Corn starch
- 60 g Unsweetened pistachio paste Agrimontana
- 5 drops Almond extract to taste
Instructions
Pistachio Pastry Cream
- Place a baking tray in the freezer. In a medium saucepan, add milk and a third of the sugar over medium heat. In a separate bowl, whisk the egg yolks and the remaining sugar together, and incorporate the starch and flour into the yolk mixture.
- Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Pour mixture back to the saucepan and place it over medium heat. Whisk continuously until the mixture thickens and comes to a boil. Cook for an additional 2 minutes. Add pistachio paste and cook for an additional minute.
- Add pistachio paste and cook for an additional minute.
How To Cool Off Custard Faster
- Grab the frozen baking tray. Line it with plastic film and transfer the custard immediately, and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature for 15 minutes, then refrigerate until fully chilled.
Chocolate Basque Dough
- Soften butter in the microwave if necessary (it shall be soft to the touch). In the food processor, gather the dry ingredients first: flour, baking powder, cocoa, sugar and salt. Give a few pulses.
- Add the softened butter and mix until just combined.
- Add the eggs and blend until smooth. Avoid over working basque dough.
Basque Cake Montage
- Let's take advantage of the freshly made basque cake chocolate dough. Pipe out about half of the dough in the prepared pan. Make the last rope of dough along the rim, and smooth it out with the back of a teaspoon.
- Next, hold a teaspoon sideways and scrape away excess dough along the rim, rotating the pan as you go. This creates a clean and uniform border – Refrigerate.
- With the stand mixer fitted with the paddle attachment, beat the chilled custard until smooth and free of lumps.
- Fill the chocolate dough shell with the pistachio custard; refrigerate.
- Dust the remaining chilled dough with flour. Work it out to make it pliable and roll it out into a thick disk that matches the diameter of the pan.
- Enclose the cake with the dough and seal.
- With your paring knife or rolling pin, remove excess dough. Brush off flour and gently prick the surface of the cake with a fork.
Egg Wash
- Egg wash chocolate gateau basque twice using egg whites and chill. With the fork, make diagonal criss-cross pattern. Keep gateau Basque refrigerated for up to 48 hours.
Baking
- Preheat fan oven to 330ºF/160ºC. Bake gateau basque for 35-40 minutes. Allow the cake to cool completely.
How To Un-mold Gateau Basque
- If you use a tart pan with removable bottom, gateau basque can be de-molded an hour or so after been baked. Otherwise, refrigerate cake overnight. Then place a platter or a tray over the cake and flip. Warm up the bottom pan with your kitchen blowtorch or do it over a gaz stove. Remove the pan and reverse.
- Cut gateau basque into 8-12 portions.
Why Serve Gateau Basque Warm?
- Warmth intensifies the buttery, nutty, and sweet flavors of the cake and filling. Avoid using microwave. Preheat fan oven to 400ºF/200ºC. Put gateau basque in the oven for 3 minutes. Remove it from the oven and let it stand out for 5 minutes.
- Carefully, transfer gateau basque on a serving place. Enjoy!
Storage
- Keep Gateau basque refrigerated for up to 3 days. Avoid freezing temperature.
Nutrition
Serving: 100g | Calories: 365kcal
