For this updated Basque format I like to use 10.5’’x1’’/27x2.5cm pizza pan, buttered and floured. Chestnut cream, chestnut paste, marrons glacés and praliné can be found online.
*Marrons glacés (look up for the recipe) can be substituted for chestnut paste cut into small pieces.
Mix all ingredients together until combined. Chill.
Heat up milk with 1/2 of the sugar and vanilla. Meanwhile, beat yolks with remaining sugar, flour and corn starch. Temper yolk mixture with one-third of the boiling milk and add remaining milk and whisk well. Transfer mixture back in the saucepan. Bring to boil and cook pastry cream for 2 minutes whisking constantly. Transfer custard in a smaller container, add chestnut cream, paste and rum – blend well using an immersion blender. Spread chestnut custard onto a baking tray lined with plastic wrap. Cover in contact, cool to room temp and chill.
Dust flour over countertop. Roll out half of the chilled crust into a 1/4''/4mm disk. Unfold dough into the greased and floured pan. Gently press in it rotating the pan. Spread the chestnut custard, add marron glacé* pieces (optional) and make a thin swirl of praliné (optional) and chill. Roll out remaining crust and cover the basque, trim off excess dough.
Egg wash twice and make a nice pattern using the back of a fork. Chill basque for 30 min before baking or for up to 3 days.
Mix sugar and lemon juice together.
Preheat oven to 350ºF/180ºC. Bake for about 45 min. Top with a thin layer of lemon glaze and let set in the oven and for a minute. Let cool. Flip over a large plater. Enjoy!