Recipe for a 20cm diameter cake mold ( Matfer )
Basque dough:
120g butter
135g raw cane sugar
25g whole egg
20g yolk
187,5g flour T55
2g Baking powder
1g salt
Qs Vanilla extract “Epices mille saveurs”
Total weight: 491g
-Cream the butter with the sugar and salt, add the eggs. Stir. Last add the flour and baking powder mixed, mix until you get a dough. Roll down at 4 mm between two baking paper sheets.
Store in the fridge at 4°C
Pastry cream:
250g milk
60g sugar
40g corn starch
80g yolks
2 vanilla bean “Epices mille saveurs”
40g butter
50g Almond powder
10g rum
Total weight: 530g
- Heat the milk and vanilla. Combine the sugar, yolks and cornstarch. Add half the milk to the yellow/ sugar/ maizena mixture, mix. Pour into the pan with the remaining milk and cook until it boils. Add the butter, and the almond powder, mix. Add rum, mix. wrap with film and cool quickly. Refrigerate at 4°C
Eggwash:
20g yolks
Process:
Butter a pan, add sugar and brown sugar. Cut two round into the Basque dough, 1 of Ø24cm and 1 of Ø20cm. Pour the 24cm round into the mold . Poach the cold pastry cream in the mould, then place the 20cm round of dough on top. Lightly press the edges to solder the doughs. Eggwash twice, letting them dry between the eggwash . Then, using a fork, make crossbones. Bake in a 160° oven Ventilated 40min
You will tell me that I had a heavy hand on vanilla, but that’s what makes all the difference in this recipe!!!!! Try, you won’t be disappointed!!!
Enjoy!!
Do not hesitate to reproduce the recipe, and share it on your social networks by tagging @sweetsconsulting.off with the hashtag #lifeissweet .
I also put a link to the site that sells this beautiful vanilla from Madagascar: https://epices-millesaveurs.fr/