From: lstearn@edg.cv.co.uk (Lesley Stearn)
Subject: Re: REQUEST: Basque recipes
Apparently-To: rec-food-recipes@uknet.ac.uk
Organization: Computervision R&D, High Wycombe, Bucks., HP11 1JU, UK
Date: Wed, 6 Jan 1993 15:53:18 GMT

The following recipe was brought back from the Basque region of France
by a friend who fell in love with this gateau.  I've left the French
in for anyone who wishes to dispute the translation.  We settled on
self-raising flour because it seemed to give a slightly lighter result.


		       Le Gateau Basque

Pour 8 personnes: 

		300 gr. de farine		300 gm self-raising flour 
		2 jaunes d'oeufs		2 egg yolks
		1 oeuf entier			1 whole egg
 		200 gr de beurre		200 gm butter (unsalted)
 		1 pincee de sel			pinch salt
 		rhum et citron rape		rum and lemon zest
 		250 gr. de sucre en poudre	250 gm caster sugar
 
Creme:
 
 		1/4 de litre de lait		1/4 litre milk
 		2 jaunes d'oeufs		2 egg yolks
 		60 gr. de sucre			60 gm sugar
 		25 gr. de farine		25 gm flour
 		Rhum				rum
 
> Procedez comme pour une creme patissiere.

Make as for pastry cream (also called creme patissiere in english)

(i.e:	Heat milk over low heat.  Blend sugar, flour and beaten egg yolks.
        Stir in warm milk and return to pan over a low heat.  Stir continuously
	until it has thickened and just come to the boil.  Remove from heat and
	stir in rum.  Cool in pan covered closely with greaseproof paper and
	lid to stop skin forming.  N.B.  The original recipe for creme
	patissiere uses two whole eggs.  It also uses butter but no rum, so I
	have suggested using the rum where the butter would have been used.
	Don't know if this would work so well.)

> Preparation:
> 
> 	Mettre dans une grande terrine la farine en fontaine, 

1.	Put flour in a large bowl, making a well in the centre.

> 	au milieu les deux jaunes d'oeuf et l'oeuf entier, le
> 	sucre, le sel, le beurre ramolli, le zeste de zitron et
>	le rhum.

2.	Add the two egg yolks, whole egg, sugar, salt, softened butter, lemon
	zest and rum.

> 	Commencez a amalgamer les oeufs au buerre, au
> 	sucre puis a la farine afin d'obentir une pate un peu ferme,

3.	Start by blending the eggs with the butter, with the sugar, then with
	the flour, until you have a fairly firm paste.

> 	laisser reposer cette pate 1 heure au frais,

4.	Leave to rest for one hour in a cool place.

> 	foncer un moule a manquer, auparavant beurre et farine
> 	avec les 2/3 de la pate, en ayant soin de fair un 
> 	bourelet contre les parois du moule. Ensuite vous

5.      Grease a mold with butter and dust with flour, then line with 2/3 of
	the paste, taking care to make a rim against the side of the mold.

> 	remplissez le centre de cette pate avec la creme
> 	patissiere, et vous recouvrez le tout avec le restant de
> 	la pate, que vous dorez. 

6.	Fill the centre of the paste with the creme patissiere, and cover with
	the remainder of the paste, which you should glaze.

>	Ensuite vous la faites cuire 1/2 heure a four moyen.  

7.	Cook for half an hour in a moderate oven.

> 	Cette recette peut se faire
> 	avec de la creme patissiere ou de la confiture de
> 	cerises.

This recipe can be made with creme patissiere or cherry jam.

-- 
				lstearn@cvedg.Prime.COM
				lstearn@uk.co.cv.edg

Newsgroups: rec.food.recipes