Gateaux Basque
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.
Ingredients
Dough
250g Butter
250g Sugar
2.5g Salt
125g Whole eggs
390g Cake flour
70g Guittard cocoa rouge
11g Baking powder
1098.5 Total weight
Chocolate Pastry Cream
400g Milk
100g 36% cream
50g Sugar
90g Egg yolks
30g Cornstarch
1g Salt
140g Guittard 72% Coucher Du soleil
811g Total weight
Almond Cream
100g Butter
100g Sugar
1g Salt
90g Whole eggs
100g Almond flour
100g King Arthur Sir Galahad flour
413g Total weight
Raspberry Jam
150g Fresh Raspberry
50g Raspberry puree
90g Sugar
45g Glucose
20g Sugar
5g NH pectin
20g Lemon juice
380g Total weight
Directions
Dough
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
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
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
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
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. 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.
