Chestnut Gâteau Basque


Chestnut Basque / Gâteau Aux Marrons Recipe

Serve 10/12. For a 10.5’’ x 1’’ (27x2.5cm) pizza pan, buttered and floured.

Basque Dough
1.8 cups (250g) cake for pastry flour
A couple pinches salt (2g)
1/2 Tbsp (6g) baking powder
1.3 cups (250g) sugar
17 Tbsp (250g) butter, softened
2 ea. (100g) eggs
1 Tbsp (15g) dark rum or brandy.
Mix all ingredients together until combined. Chill.

Chestnut Custard
1 cup (250g) milk
1/2 tsp (2.5g) vanilla paste
1/4 cup (50g) sugar
2 ea. (40g) egg yolks
1 Tbsp (12g) flour
1 Tbsp (12g) corn starch.
0.8 Tbsp (10g) dark rum
1.4 ounces (40g) chestnut paste (pâte de marrons)
1.4 ounces (40g) chestnut cream (crème de marrons).
Heat up milk with 1/2 of the sugar and vanilla. Meanwhile, beat yolks with remaining sugar – add flour and corn starch. Temper yolk mixture with one-third of the boiling milk and add remaining; mix well. Transfer mixture back in the saucepan. Turn heat back on and cook pastry cream for 2 minutes whisking constantly. Transfer custard in a smaller container, add chestnut cream, paste and rum – blend well using an immersion blender. Spread chestnut custard onto a baking tray lined with plastic wrap. Cover in contact, cool to room temp and chill.

3 ounces (100g) marron glacé pieces (candied chestnuts), rinse and pat dry*
1.5 ounces (50g) praliné (optional).

Chestnut cream, chestnut paste, marrons glacés and praliné can be found online.
* Marron glacés can be substituted for chestnut paste cut into pieces (pâte de marron)

Egg-wash: 1 egg yolk beaten with a few drops of water. Chill.

Lemon Glaze
1 Tbsp (15g) lemon juice
1/2 cup (60g) powdered sugar, sifted.

Whisk sugar and lemon juice.. add more sugar if necessary (get an honey-like consistancy). Cover and set aside.

Basque Assembly
Dust flour over countertop. Roll out half of the chilled dough into a 1/4 inch (4mm) disk and unfold the basque dough in the greased and floured pan then gently press in it rotating the pan as it goes. Spread evenly the chestnut custard, add marron glacé pieces and make a thin swirl of praliné. Chill.
Roll out remaining crust into a 1/4 inch (4mm) disk , cover the basque, trim off excess dough.
Egg wash twice and make a nice patern using the back of a fork. Chill basque for 30 min before baking or for up to 3 days or freeze for 3 months.

Preaheat oven to 350ºF (180º). Bake for about 45 min, remove from the oven and spread a thin layer of lemon glaze. Put basque back in the oven and let set for one minute. Cool completely – unmold and cut into 10 to 12 portions. Serve at room temperature or warm. Enjoy!

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