FOR DOUGH: butter with sugar and salt bat. Continue whisking while the yolks are added, the flour,

This weekend ben300 I re-heat ben300 the kitchen with the oven after a little more than two months without it. I gave a few days ago trozaco good French butter that smells and tastes wonderful, ben300 so I could not waste comiéndomela with a loaf of bread or a croissant. He had also promised ben300 a cake Juana Ana Milagros rentrée to celebrate the season but it seemed very bland simple cake so I decided to wear this G âteau Basque à la crème. I've eaten a few pies Basques but I remember most was one I ate in Saint Jean de Luz; came from one of the places that has centuries of prestige in the bakery and the originals-the macarons or as they call them véritables not those now fashionable-remain an institution. I mean Maison Adam, at 4 and 6 of the Place Louis XIV. The Gâteau Basque - which originally was known as Cambo- cake traditionally made of custard: G âteau Basque à la crème, and black cherry jam: Gâteau Basque à la cerise. It is said that the best jam for this cake is that done in Itxassou (a French town famous for its black cherry). Now you can also find chocolate (chocolate gateau au) or a mixture of cream and cherries.
It is an original tart Basque Country French and their presence is so strong and important in this region there is even a festival dedicated ben300 to this delicacy during the first week of October (F TEE Gâteau Basque) ben300 in Cambo-les-Bains, in Labort if you are around San Sebastian or a few minutes I perdería- you not me. And, with that classic level that usually give the French a good, do not miss the Musée du Gâteau Basque in Sare, also Labort. In the Spanish Basque Country this cake is done the same way but sometimes with some variations. I learned to do this by adding slivered almonds over the pastry cream before putting on the cover and the paste will not add baking powder but a little almond powder. I even got to have a teacher of those who have up to five or seven each more Basque surnames that added zest of lemon or cherry jam over the pastry cream before covering. I've been pretty traditional this time and I've added yeast to the dough, which I filled with pastry cream and did not have almond powder added to the paste.
FOR DOUGH: 200 g sugar 200 g butter at room temperature One or two pinches of salt 2 egg yolks 300 g flour 1 tsp baking powder (Royal) 1 tsp of dark rum 1 egg, beaten for brushing the surface of the gâteau
FOR DOUGH: butter with sugar and salt bat. Continue whisking while the yolks are added, the flour, baking powder and finally the rum. It forms a ball and gets into the fridge for at least an hour to rest and harden the butter again. You can keep in the refrigerator until ready to make the cake. Before mounting the gâteau pasta should take at least 10 to 15 minutes for it to work, especially if you have been long hours at rest.
FOR PASTRY CREAM: ben300 Milk is mixed with cream and bring to a boil. It stays warm and in a separate bowl egg yolks are beaten before adding sugar and cornstarch. Once well blended, especially the maicena- a third of the milk is added. Mix everything well and the rest of the milk is incorporated. The mixture was placed in a pan previously passing it through a sieve-always you work with eggs is recommended to pass through a sieve preparations for you to stay more finas-. The cream is stirred with a wooden spoon and cook over low heat until thickened -ten careful because may seem thick but not at any moment do quickly. The cream is going to a bowl and rub the surface with a little butter to make a crust, also does not form part film can hit all the surface. Let stand until at room temperature.
TO ASSEMBLE Gateau BASQUE: Preheat oven to 160 C. and a mold of 22 cm in diameter with butter and flour-I was prepared in case I always do but the pasta has a high percentage of butter-. It begins a little over half of the paste-the other hand to the reserve and working its coverage to a circle with a thickness ben300 of about five centimeters diameter-I've marked the mold on a paper sheet oven and what I've done is to wrap the dough and stretch it on paper with a rolling pin until the diameter giving more inches to the side walls also have the pie. Bottom of pan is covered and using fingers pulp coupling goes to the fund. Cut dough