Gateau Basque

For the Dough

Ingredients Preparation
  1. Blend everything in the robot coupe together.
  2. Spread between 2 guitar sheets at 4 mm with the dough sheeter.
  3. Freeze.
  4. Cut 200 mm round and 2.5 cm bands for the inside of the ring.

For the Dough Assembly

  1. Put some butter inside the ring then put a disc of dough.
  2. Appy the band inside then 450g of cream per shell and finish with another disc of dough.
  3. Egg wash and bake.

For the Cream

Ingredients Preparation
  • 325g
    whole milk
  • 2g
    vanilla bean
  • 70g
    raw sugar
  • 46g
    egg yolks
  • 26g
  • 11g
    Diplomatico rum
  1. Make a pastry cream and add the rum.
  2. Chill and fill the shell.

For the Almond Whipped Ganache

Ingredients Preparation
  • 176g
    heavy cream
  • 33g
    whole milk
  • 18g
    gelatin mass
  • 55g
    almond marzipan
  • 39g
    CB Zephyr, 34%
  • 190g
    cold heavy cream
  1. Heat together the heavy cream, whole milk, and gelatin mass.
  2. Pour over Zephyr and add the almond paste and burr mix together.
  3. Add the cold heavy cream and burr mix one more time.
  4. Chill.
  5. Whip.

For the Apricot Confit

Ingredients Preparation
  • 172g
    apricot puree
  • 2,69g
    lime juice
  • 2g
    325NH pectin
  • 23g
  1. Heat the puree at 40ºC then add the mix sugar and pectin.
  2. Bring to a boil.
  3. Chill.

For the Assembly

  1. Bake the Gateau Basque at 150ºC for 40 minutes.
  2. Cool down and cut in 14 pieces.
  3. Pipe the apricot confit and finish with almond whipped ganache.
  4. Finish with some dots of apricot confit and silver leaf.

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