Gateau Basque

Recipe

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Almond Flour Blanched - 25# carton

For the Dough

Ingredients	Preparation
247g butter 212g light brown sugar 123g Almond Flour Blanched - 25# carton 100g whole eggs 308g A.P. flour 3g baking powder 5g vanilla bean 2g sea salt	Blend everything in the robot coupe together. Spread between 2 guitar sheets at 4 mm with the dough sheeter. Freeze. Cut 200 mm round and 2.5 cm bands for the inside of the ring.

For the Dough Assembly

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

For the Cream

Ingredients	Preparation
325g whole milk 2g vanilla bean 70g raw sugar 46g egg yolks 26g Cornstarch 11g Diplomatico rum	Make a pastry cream and add the rum. 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	Heat together the heavy cream, whole milk, and gelatin mass. Pour over Zephyr and add the almond paste and burr mix together. Add the cold heavy cream and burr mix one more time. Chill. Whip.

For the Apricot Confit

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

For the Assembly

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

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