Gateau Basque (French Pastry Cream Version)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 21.4595 |
| Energy (kCal) | 1514.8798 |
| Carbohydrates (g) | 209.6591 |
| Total fats (g) | 64.7888 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Make dough by mixing all dough ingredients in a lrg bowl. Do not knead dough too much, but rather allow it to rise for 2-3 hours. | 2. Make pastry cream by heating the milk in a saucepan together w/the vanilla bean split lengthwise. Remove from heat, cover & allow the vanilla to infuse for 20 minutes. | 3. In a mixing bowl, combine flour, sugar, rum & 2 egg yolks. Remove the vanilla bean from the saucepan & bring the milk back to a gentle boil. Gradually pour it over the flour/sugar mixture while whisking vigourously. Return mixture to the saucepan, reheat to a gentle boil (stirring freq), remove from heat & set aside. | 4. Preheat oven to 350F (180C). | 5. Roll out 2/3 of the dough to fit the base & sides of a shallow 9-in rd cake pan. Spread the filling over the dough, fold over the dough edges & brush them w/a little beaten egg yolk. | 6. Roll out the remaining dough to cover the filling completely, glaze w/beaten egg yolk & bake for 45 minutes. | 7. Allow to cool slightly, refrigerate till cold & dust w/powdered sugar prior to serving. Garnish w/red berries as desired. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| sugar | 1/2 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| butter | 4 | tablespoons | unsalted softened | 407.256 | 0.0341 | 0.4828 | 46.0705 |
| flour | 3/4 | cup | 433.71 | 94.954 | 7.0508 | 1.6827 | |
| yeast | 1/8 | ounce | 6.5558 | 0.7236 | 0.8462 | 0.0319 | |
| salt | 1 | pinch | - | - | - | - | |
| rum | 1 | teaspoon | - | - | - | - | |
| vanilla extract | 1/2 | teaspoon | 6.047999999999999 | 0.2656 | 0.0013 | 0.0013 | |
| almond extract | 1 | teaspoon | - | - | - | - | |
| milk | 1 | cup | 148.84 | 11.6632 | 7.686 | 7.9788 | |
| vanilla bean | 1/2 | 6.047999999999999 | 0.2656 | 0.0013 | 0.0013 | ||
| flour | 2 1/4 | cups | 433.71 | 94.954 | 7.0508 | 1.6827 | |
| sugar | 6 | tablespoons | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| rum | 1 | teaspoon | - | - | - | - | |
| egg yolk | 2 | 109.48 | 1.2206 | 5.3924 | 9.0236 | ||
| egg yolk | 1 | beaten | 109.48 | 1.2206 | 5.3924 | 9.0236 | |
| sugar | powdered | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.