Gateau basque - bon appetit

6 servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
3 tablespoons All purpose flour
2 larges Egg yolks
1 large Egg
1 cup Milk (do not use low-fat or nonfat)
½ Vanilla bean, cut in half lengthwise
1 cup Sugar
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
2 larges Egg yolks
1 large Egg
3½ teaspoon Grated lemon peel
Pinch of salt
2½ cup Cake flour
1 large Egg, beaten to blend (glaze)

Directions

PASTRY CREAM

DOUGH

FOR PASTRY CREAM: Stir sugar and flour together in heavy medium saucepan. Gradually whisk in yolks and egg. Gradually whisk in milk.

Scrape seeds from vanilla bean into milk mixture; add bean. Stir over medium-low heat until custard thickens and bods, about 7 minutes.

Pour into bowl. Remove vanilla bean. Press plastic wrap onto surface of pastry cream. Refrigerate until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.) FOR DOUGH: In large bowl, stir sugar, butter, yolks, egg, lemon peel and salt until well blended. Gradually stir in flour. Gather ⅔ of dough into ball. Flatten into disk. Form remaining ⅓ of dough into ball; flatten into disk. Wrap each disk in plastic and refrigerate at least 2 hours or overnight.

Preheat oven to 400'F. Butter bottom and sides of 9-inch diameter spring- form pan. Roll out larger dough disk on floured surface to 13-inch round. Transfer to prepared pan, covering bottom and overlapping sides. Fill with pastry cream. Brush crust edges with egg glaze. Roll out remaining dough disk on generously floured surface to 12-inch round. Place atop pastry cream. Press edges of both crusts together. Trim edges so that they are ½ inch lower than top of pan.

Fold edges over each other, forming 1- inch-high rim. With tines of fork, press pastry rim against sides of pan to seal.

Bake pastry 25 minutes. Brush top with egg glaze. Continue baking until crust is deep golden brown, about 20 nunutes. Transfer to rack and cool completely. Release pan sides from pastry. Cut pastry into wedges and serve.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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