Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Gateau Basque "Kalifornia"




Source of Recipe


Chef Bernard Ibarra, The Mirage, Las Vegas


List of Ingredients




Dough
3/4 cup sugar
1/2 cup butter, softened
Salt, pinch
1 egg
2 egg yolks
1 teaspoon lemon rind
1 teaspoon rum
2 teaspoons almond extract
1 teaspoon Paxtran, Pastis, or other anise liqueur
Vanilla bean seeds
1 3/4 cups all purpose flour
1/3 cup almond powder
1 teaspoon baking powder

Filling
1 1/4 cups whole milk
1/2 vanilla bean, cut lengthwise
1/4 cup sugar
2 tablespoon whole milk
3 tablespoons unbleached flour
2 egg yolks
3 tablespoons California raisins
1 teaspoon rum
1 egg, lightly beaten

Recipe



For the Dough
Whisk together, sugar, butter and salt until well blended. Add egg, egg yolks, lemon rind and rum to butter mixture; beat well. Add almond extract, Patxaran or Pastis; work well. Add vanilla bean seeds, flour, almond powder and baking powder. Combine all ingredients until holding together to form firm dough. Form into two balls, one slightly bigger than the other, cover and place in a cool place for about one hour.

Preheat oven 350º F. Butter a 10-inch pie mold; dust with flour.

To prepare filling
Pour 1 1/4 cups of milk and vanilla bean into saucepan, add sugar, bring mixture to a boil over high heat; remove from heat. Scrape vanilla seeds, from pod; add to milk and set aside to cool.

In a small bowl, combine 2 tablespoons of milk and flour; mix to make a paste. Add this paste and egg yolks to milk; mix well. Return pan to medium heat and slowly cook mixture, stirring until cream has thickened. Transfer filling to shallow pan, place in cool place for ten minutes. Add California Raisins and rum to the cooled cream; stir well; set aside.

On lightly floured table, place larger ball of dough; roll it into a circle about 12 inches in diameter. Carefully place it on the pie mold, pressing it well on sides and bottom, leaving about 1/2 inch up the sides.

Pour California raisins and cream mixture (filling) on the dough; roll smaller ball of dough into a slightly over 10-inch circle. Lay it onto the filling, gently folding the edge over the top.

Brush top with beaten egg. Bake Gateau Basque on the center rack of oven for about 45 minutes or until crust is golden brown. Remove from oven. Cool before serving.

Serves 6