Chocolate Pistachio Gateau Basque – Bruno Albouze

By Bruno Albouze · 150 min

Ingredients

Instructions

1. Place a baking tray in the freezer. In a saucepan over medium heat, warm the milk with a third of the sugar. In a bowl, whisk the egg yolks with the remaining sugar, then whisk in the starch and flour.
2. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return everything to the saucepan over medium heat and whisk until thickened and boiling. Cook 2 more minutes, then add the pistachio paste and cook 1 more minute.
3. To cool the custard quickly, line the frozen tray with plastic wrap and spread the custard on it, pressing wrap onto the surface. Leave at room temperature for 15 minutes, then refrigerate until fully chilled.
4. For the dough, soften the butter (it should be soft to the touch). In a food processor, pulse the flour, baking powder, cocoa, sugar and salt. Add the butter and mix until just combined, then add the eggs and blend until smooth. Do not overwork.
5. Pipe about half the dough into a prepared pan and press it up the sides, smoothing the top rim with the back of a teaspoon. Use the teaspoon to scrape away excess dough along the rim for a clean border. Refrigerate.
6. Beat the chilled custard with a paddle until smooth and lump-free, then fill the dough shell with it and refrigerate.
7. Dust the remaining dough with flour, knead until pliable, and roll into a thick disk the size of the pan. Lay it over the cake, seal the edges, trim the excess, brush off flour and prick the surface with a fork.
8. Brush the top twice with egg white, letting it dry between coats, then make a diagonal criss-cross pattern with a fork. Refrigerate; keep up to 48 hours.
9. Preheat the fan oven to 160°C (330°F). Bake for 35 to 40 minutes, then cool completely.
10. To unmold, use a removable-bottom pan an hour after baking, or refrigerate overnight; then invert onto a platter, warm the pan base with a blowtorch or gas flame, remove the pan and turn the cake back over. Cut into 8 to 12 portions.
11. To serve warm, preheat the fan oven to 200°C (400°F), heat the cake for 3 minutes, then rest it 5 minutes before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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