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Semisweet Chocolate - 55% Cacao
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Gateaux Basque
By Chef Donald Wressell
- ContainsRecipe contains
- Dairy, Eggs, Gluten
This gateaux is a celebration of deep dark chocolate using our Guittard Couverture 72% Cacao Coucher du Soleil and the complementing raspberry jam, almond and chocolate cream add lightness and tartness to each taste.
Dough
Ingredients
- 250 gButter
- 250 gSugar
- 2.5 gSalt
- 125 gWhole eggs
- 390 gCake flour
- 70 gGuittard Cocoa Rouge
- 11 gBaking powder
Dough
Directions
- 1
Blend cold butter and sugar until combined. Add eggs. Sift dry ingredients and add 1/3 to butter egg mixture. Mix until mostly incorporated. Add remaining dry mixtue and mix until combined. Chill dough thoroughly. Roll dough to 4mm.
Chocolate Pastry Cream
Ingredients
- 400 gMilk
- 100 g36% cream
- 50 gSugar
- 90 gEgg yolks
- 30 gCornstarch
- 1 gSalt
- 140 gGuittard 72% Coucher du Soleil
Chocolate Pastry Cream
Directions
- 1
Place all except chocolate into a suitable pot. While whisking bring all to a boil. Cook 90 seconds. Whisk in chocolate. Chill until ready to use.
Almond Cream
Ingredients
- 100 gButter
- 100 gSugar
- 1 gSalt
- 90 gWhole eggs
- 100 gAlmond flour
- 100 gKing Arthur Sir Galahad flour
Almond Cream
Directions
- 1
Cream butter, sugar, and salt until very light. Add eggs slowly. Add almond flour and Sir Galahad. Finish by hand with a spatula.
Raspberry Jam
Ingredients
- 150 gFresh raspberry
- 50 gRaspberry purée
- 90 gSugar
- 45 gGlucose
- 20 gSugar
- 5 gNH pectin
- 20 gLemon juice
Raspberry Jam
Directions
- 1
Warm the raspberries, puree, sugar, and glucose. Rain in pectin sugar mixture. Bring to a boil. Off heat add the lemon juice. Chill until ready to use.
Assembly
Directions
- 1
Line a buttered frame with the dough, leaving ½” excess all around the frame. Mix one part chocolate pastry cream with one part of almond cream. Spread a thin layer of raspberry jam in the frame. Pipe the pastry cream mixture onto the jam.
- 2
Roll out a piece of dough to create a cover. Press the cover onto the surface of the pastry cream while pressing down to make contact with the overhanging dough to completely seal in the fillings. Brush with egg wash and bake at 170°C/ 340°F for about 35 minutes.
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Shop the Recipe and More
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