BASQUE CAKE DOUGH
- European-style butter 540 g
- Sugar 540 g
- Lemon zest 14 g
- Fine salt 8 g
- Pastry flour 1000 g
- Whole eggs 270 g
Use the paddle attachment in a stand mixer to mix the butter, sugar, lemon zest and salt.
Once the mixture is homogenous, add the flour.
Finish by adding the eggs.
Spread out immediately.
- Whole milk 970 g
- Heavy cream 36% 340 g
- NOROHY organic vanilla bean paste 12 g
- Sugar 290 g
- Starch 95 g
- Almond flour 130 g
- Eggs 300 g
- Dark rum 65 g
Heat the milk, the cream and the vanilla beans.
Mix together the sugar, starch, almond fl our and eggs.
Make a crème pâtissière in the standard way using all your ingredients.
Add the rum once the ingredients have cooked.
Store overnight at 40°F (4°C).
- Egg yolks 160 g
- Heavy cream 36% 40 g
Combine all the ingredients together.
ASSEMBLY AND FINISHING
Make the Basque cream.
Make the Basque cake dough and roll it to a thickness of 4mm.
Cut out 2.5 × 50cm strips, a 15cm circle for the base and a 16cm circle for the top.
Grease 16cm (2.5cm deep) rings and coat the inside with some raw cane sugar.
Line the rings with your 15cm circle and strips of dough.
Immersion blend the Basque cream until smooth.
Place 350g of cream in the base of each dessert.
Slightly wet the edges of the dough, cover it over again with the 16cm circle, and use a rolling pin to seal the circle against the sides.
Leave the Basque cake overnight at 40°F (4°C).
Use a knife to score the cake.
Bake on parchment paper for 30 minutes at 320°F (160°C), then for 20 minutes at 300°F (150°C).
If you would like to bring out the best in your Norohy vanilla bean paste using this recipe, it is available for you to download!Download a PDF of the recipe