Gateau Basque

 

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My love of cooking has a lot to do with nostalgia. I feel that when making a recipe from my childhood or one that is linked to a place or a special event, I am immediately transported back to that time or that place and can relive those delicious memories once more. Gâteau Basque is one such recipe for me as it represents the time that I spent working in the Basque country early on in my cooking career.

The recipe itself is not fancy or particularly difficult. It’s a classic sweet pastry, filled with a vanilla and rum cream, not unlike the crème patissière that you’d find in a strawberry tart.

In the Basque country this cake is enjoyed as a dessert after dinner, but in fact it would make a perfect afternoon teacake with a delicious cup of coffee or fragrant earl grey on the side.

What recipes are nostalgic to you?

Ingredients:

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For the pastry:

  • 300g plain flour
  • 3 pinch salt
  • 120g unsalted butter, soften
  • 200g caster sugar
  • 2 free range eggs
  • 2 teaspoon rum
  • 2 teaspoon baking powder

Method:

  1. Combine the soft butter and sugar in a bowl.
  2. Add the flower, baking powder, eggs, salt and rum and mix until combined.
  3. Transfer the dough onto a lightly floured bench and slightly knead the pastry until you have a smooth dough. But do not over work it!
  4. Slightly flatten the pastry, to make it easier for yourself when you roll it, wrap it in cling film and place in the fridge for about 1 hour to rest.

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For the Cream:

  • ½ l full fat milk
  • 3 free range eggs
  • 125g caster sugar
  • 40g flour
  • 2 teaspoon rum
  • 2 vanilla pod, seeds and skin separated

Method;

  1. Bring the milk and vanilla skin to the boil.
  2. Whisk the eggs and sugar together in a bowl until the sugar is dissolved.
  3. Add the flour and mix until combined.
  4. Pour ¾ of the hot milk over the eggs mix and whisk until dissolved. Pour the mix back into the saucepan and cook on medium heat while whisking for about 4 minutes. The cream needs to be cooked well so it thickens when it cools down.

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Baking:

Method:

  1. Preheat the oven at 160 degrees Celsius.
  2. Butter a 22cm baking dish (medium depth) with soft butter.
  3. Roll the pastry on a floured bench to a 4-5 mm thickness.
  4. Take 2/3 of the pastry to line the base of the dish, make sure the sides are clean.
  5. Once the cream has completely cooled down, transfer it the baking dish.
  6. Use the rest of the pastry to do the lid that goes on top of the dish. Tuck the sides in well.
  7. Using a fork, gently score the top of the pastry.
  8. Brush the top with a slightly beaten egg and bake in hot oven for about 40 minutes depending on the oven you have. The top should be golden brown and if you pierce it with knife, it should come out clean.

Leave the Gâteau to cool down completely before serving, or keep it for the next day of you can resist – it will be even better!

Watch the how to video below or visit my  YouTube channel  here for more

Bastille Day Dessert: Grand Marnier Soufflé

Grand Marnier Soufflé serve 4

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What’s wonderful about the soufflé is that because the basic recipe can be adapted to include any flavour you like, sweet or savoury, you can really make the dish your own. I’ve chosen it as the dessert for my Bastille Day feast this year and because July is in Winter here in the southern hemisphere, I’m flavouring it with oranges, both the real stuff and a splash of Grand Marnier for good measure.

Soufflé had a reputation for intimidating the most avid cooks, due to the fact that you never know whether it’s going to be an epic success or failure until the moment you take it out the oven and gingerly place in onto the serving plate. But as they say you’ve got to risk it to get the biscuit (or the soufflé in this case), so role up your sleeves, take careful note of the instructions and you’ll be set for sweet success.

For the Crème Pâtissière:

Ingredients:

  • 3 egg yolk
  • 25g plain flour
  • 65g caster sugar
  • 250ml full fat milk
  • 2 orange zest
  • 1 vanilla pod, seeded
  • 5cl Grand Marnier

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Method:

  1. Bring the milk, orange zest and vanilla skin to the boil.
  2. Meanwhile whisk the yolk, sugar and vanilla seed together.
  3. Add the flour to the mix and whisk until combined.
  4. Pour the hot milk over the eggs and mix well so that all the ingredients are combined.
  5. Pour the mix back in the sauce pan and cook on medium heat while whisking until it start to thicken, then cook for a further 5 minutes while whisking.
  6. Pour the crème pâtissière in a clean bowl add the Grand Marnier and whisk until combined. Cover with cling film, make sure the film is in direct contact with the crème to prevent the formation of a skin, then put in the fridge to cool down.

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For the moulds:

  • Brush the moulds with soft unsalted butter, making sure to cover the entire surface. Place them in the fridge to set the butter.
  • Once the first layer has set repeat the process once more, then dust the moulds with caster sugar.

For the soufflé:

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Ingredients:

  • 4 egg whites
  • 55g caster sugar

Method:

  1. Preheat the oven a 240 degrees Celsius.
  2. Whisk the egg whites to soft peak in an electric blender, a good way to know if they’re ready is to tip the bowl upside down if it doesn’t fall off, it’s ready!
  3. Slowly add the sugar while whisking on medium speed and whisk for a couple of minutes or until the sugar is combined.
  4. Mix ¼ of the egg white with the crème pâtissière and whisk to loosen the mix.
  5. Add the rest of the egg whites and gently fold everything together.
  6. Gently spoon the soufflé mix in each mold, gently tap the mold on the bench to avoid leaving any air bubble and smooth the top of the soufflé with a palette knife.
  7. Bake the soufflé for 8-10 minutes at 240 degrees.
  8. Dust the top of the soufflé with icing sugar and serve straight away!