Tuesdays with Dorie BCM: Gâteau Basque Fantasie

November 13, 2018 at 10:24 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 5 Comments
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gâteau basque fantasie

I am a fan of the gâteau Basque. In fact, I’ve made a couple of rather traditional versions here before, both filled with pastry cream and jammy fruit. This Gâteau Basque Fantasie is Dorie’s fall fantasy version. It has that great cookie-like double crust (seriously, so good!), filled with a cooked down mix of apples, grapes, lots of orange and dried fruit and nuts. It reminds me of mince pie, and I like it a lot. You can act out your own fantasies and switch things up, too. I imagine pears would be great in place of the apples, and you can change the spicing to be whatever you want it to be.

gâteau basque fantasie

The pastry dough seems a little fussy to work with. It’s soft and cracks easily. But really, it’s super forgiving because all that seems to disappear in the oven. Any imperfections come out looking perfectly beautiful, even if you feel you’ve done a rather kooky patch job getting it into the pan. Don’t skip the egg wash and the pretty crosshatch pattern. Of course these are just my fantasy additions, but may I also suggest a scoop of vanilla ice cream and a little glass of vin santo?

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

TWD Rewind: Gâteau Basque

June 30, 2015 at 7:04 pm | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 9 Comments
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gâteau basque

Okay, so this recipe isn’t from BWJ, BCM or even BFMHTY, but it is from another Dorie book,  Around my French Table, so I’m trying to pass it off as a rewind this week and hope no one calls me out on it.  Also, I’ve made it before, but I liked it enough to play around with it again.

I don’t have a lot of new insight or commentary to add here.  It’s still so tasty!  I just wanted to show that, even though cherries (which I used last time) are the traditional Gâteau Basque fruit filling, you don’t have to be bound by tradition.  Here, along with pastry cream, I used roasted strawberries that I had leftover from last week’s shortcake.  The delicious cookie-like double crust would be great sandwiching so many different fruits.  Using fruit that’s cooked in some way, whether that be candied, roasted, jammed or sauced, is most ideal, since the fruit is concentrated and you’ll have less liquid seeping into the crust.  I plan to try jammy plums next time.

For the recipe, see Around my French Table by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll to see if anyone else did a rewind this week

French Fridays with Dorie: Gâteau Basque

August 1, 2014 at 4:10 pm | Posted in french fridays with dorie, groups, pies & tarts, sweet things | 20 Comments
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gâteau Basque

Somehow I almost never miss a week of TWD but I hadn’t made an FFWD recipe in like forever.  When I saw that Gâteau Basque was up, I thought it would be a good time to pop back around and say hello.  Not surprisingly, Gâteau Basque is a traditional pastry of the French Basque Country.  You can read up on it here and here, but it’s basically a layer of either pastry cream or cherry jam sandwiched between two almost cookie-like tart crusts.  Hmmm…I wonder if it was the inspiration for Dorie’s Not-Just-For-Thanksgiving Cranberry Shortbread Cake?

We made Gâteau Basque on weekends at the shop where I used to work (and they probably still do).  We used a bit of almond flour and almond extract in our dough there, so I had assumed that flavoring was traditional…but that’s not in Dorie’s version, so maybe it’s not.  Sometimes less is more, but sometimes more is more, so at the shop we always filled ours with pastry cream and fruit.  I can admit that I’m a little greedy when it comes to sweets, and “more is more” is the way I like it, so that’s what I did here at home, too.  I didn’t have cherry jam but I did have some dark cherries that I candied a couple of weeks ago…I dropped them on top of the pastry cream and they worked nicely.

This is pretty easy to make, and you can bust out all the components a day ahead of time.  The dough is sticky, but forgiving, and you can even more or less pat it into the round shapes you need without too much rolling.  It’s really delicious, and beautiful, too, with a pretty crosshatch pattern on top of the golden crust.  For the recipe, see Around my French Table by Dorie Greenspan (it’s also here). Don’t forget to check out my fellow francophiles’ posts.

Tuesdays with Dorie BCM: Chocolate Cream Puffs with Mascarpone Filling

November 27, 2018 at 12:01 am | Posted in BCM, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 7 Comments
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chocolate cream puffs with mascarpone filling

Yesterday was a good day for baking, but not so much for photo taking. It was basically black outside and pouring rain at 3:00. My Chocolate Cream Puffs with Mascarpone Filling were not shown off in their best light (and let’s not even get started about my weird hand). I have to take the bad with the good, I guess. I do love making pastries with choux paste– it’s such a fun dough to make! And turning regular cream puff dough into chocolate cream puff dough is as simple as adding a little cocoa to the mix.

Dorie suggests filling these light chocolate puffs with a rose-scented mascarpone whipped cream. I saw the words “chocolate” and “mascarpone” and could only think “tiramisu” (isn’t that so predictable?) so I skipped the rose and added coffee extract to my filling instead. I made a quickie ganache glaze to dip the tops into and tacked on chocolate sprinkly bits. Delightful. As an aside, I think the tastiest and best way to stabilize whipped cream is to add in a blob of mascarpone and I actually do this often. It lasts for a few days if you want to whip extra, and if you need to frost a cake with whipped cream, this is the way to go.

I tucked half of these puffs, sans cream filling, into the freezer so I can turn them into one of my very favorite other choux desserts, ice cream profiteroles, later in the week. For the recipe, see Baking Chez Moi by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

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