Chocolate Pistachio Gateau Basque

Por Bruno Albouze · 150 min

Ingredientes

Modo de preparo

1. Place a baking tray in the freezer. In a saucepan, heat the milk with a third of the sugar over medium heat. 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 while whisking, then return everything to the saucepan over medium heat. Whisk constantly until thick and boiling, cook 2 more minutes, then stir in the pistachio paste and cook 1 more minute. Add the almond extract to taste.
3. Pour the custard onto the frozen tray lined with plastic film, cover the surface with plastic wrap, and leave at room temperature for 15 minutes. Then refrigerate until fully chilled.
4. Soften the butter in the microwave if needed until 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 the prepared pan and smooth it up the sides. Pipe the last rope along the rim, smooth it with the back of a teaspoon, then scrape off the excess along the rim while turning the pan to get a clean border. Refrigerate.
6. Beat the chilled custard with a paddle attachment until smooth and lump-free, then fill the dough shell with it and refrigerate.
7. Dust the remaining dough with flour, work it until pliable and roll into a thick disc the diameter of the pan. Cover the cake with it and seal the edges. Trim the excess, brush off the 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 up to 48 hours.
9. Preheat a fan oven to 160°C (330°F). Bake for 35 to 40 minutes, then cool completely.
10. Unmold: if using a removable-base tart pan, unmold about an hour after baking. Otherwise refrigerate overnight, invert onto a platter, warm the base pan with a blowtorch or over a gas flame, then remove the pan and turn the cake right side up.
11. Cut into 8 to 12 portions.
12. To serve warm, preheat a fan oven to 200°C (400°F), heat the cake for 3 minutes, then let it stand for 5 minutes. Do not use a microwave.
13. Store refrigerated for up to 3 days and do not freeze.

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