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  1. From: hcorbett

  2. garnet.berkeley.edu

  3. 6 Sep

  4. 6-8. High-fat, not greasy. Prep

  5. 30 min

  6. 1 hr wait,

  7. 40 min bake time.

  8. Cake:

  9. -- 200g (1/2 lb) butter 200g (1 cup) white sugar

  10. 2 egg yolks

  11. 1 whole egg

  12. 300g (2c plus 1 tbsp) cake flour Pinch of salt Zest of one lemon (grated peel) Creme Patissiere: --

  13. 250 ml (1 cup) milk 60g (1/3 cup) sugar 25g flour (plain or cake) Pinch of salt 2 egg yolks, lightly beaten vanilla to taste (2 tsp) Notes on ingredients: Cake flour here means flour with baking soda/powder

  14. premixed. If this is not available, mix normal flour and 1 teaspoon of

  15. powder (levure chemique - une cuillere a cafe).

  16. Using cake ingredients:

  17. 1. Cream sugar into soft (but NOT melted) butter until smooth.

  18. 2. Add the 2 egg yolks, whole egg, and lemon peel; mix well.

  19. 3. Add cake flour gradually and stir until well blended.

  20. 4. Cover mixing bowl and keep in refrigerator for one hour.

  21. Meanwhile, make the creme patissiere (eclair filling):

  22. 1. Mix sugar, flour and salt in a bowl.

  23. 2. Heat milk in heavy-bottomed saucepan until very hot but not boiling.

  24. 3. Whisk hot milk into bowl of dry ingredients and beat until blended.

  25. 4. Return mixture to pan and whisk over low heat until thickened (like

  26. 4 to 5 minutes.

  27. 5. Add egg yolks and cook 2 or 3 minutes more, constantly stirring.

  28. 6. Remove from heat and cool, stirring occasionally. Stir in vanilla.

  29. 9 or 10 inches by

  30. 25 cm by 5 cm

  31. Assemble the gateau:

  32. 1. After the dough is hard, divide not quite equally into two parts.

  33. 2. Press larger part into bottom of cake pan, covering bottom and partway

  34. up the sides to make a trough.

  35. 3. Spoon creme patissiere into middle of cake.

  36. 4. Working quickly, roll out (or try with your fingers) the rest of the

  37. dough into a circle. Lay over the filling and seal at the sides with the

  38. bottom half.

  39. 180 C (350 F) for about 40 minutes, until golden brown on top.

  40. Serve in wedges.

  41. This recipe is jealously guarded by the Basques and was extricated with

  42. difficulty and trial and error. It is THE traditional sweet in their region.

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