BASQUE GATEAU by Bonnie6. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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BASQUE GATEAU

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Ingredients

8 portion(s)

CRÉME PATISSERIE

50 g raw sugar
40 g flour of choice
4 egg yolks, extra large
400 g full cream milk
2 teaspoons Vanilla extract/essence
1/2 teaspoon almond essence
1 can Pitted Black Cherries, 425g can

PASTRY

100 g unsalted butter
100 g raw sugar
1 lemon, zest only
1 egg, extra large
1 egg yolk, extra large
200 g flour
1 teaspoon baking powder

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6

45min

Preparation 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Dessert

Recipe's preparation

Créme Patisserie

Place all ingredients except drained cherries into jug and cook 7 minutes/ 90 degrees/ Speed 4

Pour into bowl, place a piece of plastic wrap directly onto surface of créme patisserie to prevent a skin forming, refrigerate until cool

Pastry

Place butter, sugar, lemon zest and eggs into jug. Mix 10 seconds/ Speed 5. Scrape down sides of jug, mix a further 10 seconds/ Speed 5

Add flour and baking powder. Knead 30 seconds/ Locked Lid & Wheat symbol TM31/Interval mode TM5

Turn dough out onto Thermomat/Oven Mat lined with plastic wrap - Dough is very sticky

Divide dough into 2 pieces, one larger than the other

Wrap the 2 pieces separately, refrigerate until firm (at least 30 minutes)

Assembly

Grease a 20cm springform pan, set on a baking tray

Working between 2 pieces of plastic wrap, roll the larger piece of refrigerated dough into a disc and flip it into the prepared pan.Roll the second disc between 2 pieces of plastic wrap - set aside

Pour cooled créme patisserie into the pastry case

Spread cherries over the créme patisserie

Flip remaining piece of dough on top, trim at edges

Using a sharp knife, carefully score the top crust with a diamond pattern

Brush with egg wash

Bake at 180 degrees for 35-40 minutes, or until top is golden brown

Transfer onto a cooling rack, let gateau cool completely

Serve at room temperature

Accessories you need

Spatula TM5/TM6
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Tip

This dessert originates from the Basque country in the South West corner of France through to Northern Spain.

This recipe has been sourced and adapted for TM31 and TM5 from Les Recettes de Louis La Vache - a recipe that is a great favourite of our family

Variations:

Make chocolate créme patisserie by omitting the almond essence and adding 20g cocoa powder

Instead of cherries, spread the pastry base with strawberry jam before adding the créme patisserie

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.