Gateau Basque
Baskialaiset asuttajat saapuivat Nevadaan 1800-luvun puoliväliin kultaisen kiireen aikana. Alunperin Ranskan Pyreneiden alueelta he toivat mukanaan arvokkaan reseptin nimeltä gateau Basque, joka on perinteisesti täynnä joko leivonnaiset tai musta kirsikkahillo. Marthan resepti yhdistää molempien maailmojen parhaat puolet ja vaatii leivonnaiset ja brandy-liotettuja kirsikoita. Hän teki tämän reseptin “Martha Bakes” -jakson 710.
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Anthony
26.04.2023 @ 22:07
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The Basque settlers arrived in Nevada in the mid-1800s during the gold rush. Originally from the Pyrenees region of France, they brought with them a valuable recipe called gateau Basque, which is traditionally filled with either pastry cream or black cherry jam. Marthas recipe combines the best of both worlds and calls for pastry cream and brandy-soaked cherries. She made this recipe in “Martha Bakes” episode 710.
Makes one 9-inch cake
Ingredients
Pastry Cream
1/2 cup sugar
1/4 cup cornstarch
Kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 tablespoon cognac
Cake
1/2 cup dried tart cherries
2 tablespoons cognac
Unbleached all-purpose flour, for work surface
Marthas Pate Brisee
1 large egg, lightly beaten
Instructions
1. Make the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Gradually whisk milk mixture into sugar mixture. Add butter. Cook over medium heat, whisking constantly, until mixture comes to a boil. Continue to cook, whisking constantly, until mixture thickens and pulls away from sides of pan, about 1 minute. Remove from heat and whisk in vanilla and cognac.
2. Pour pastry cream through a fine-mesh sieve into a bowl. Press plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Chill until cold, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
3. Make the cake: Combine cherries and cognac in a small bowl; let soak for 1 hour.
4. Roll out one disk of pate brisee on a lightly floured surface to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch round tart pan with a removable bottom, leaving edges overhanging. Chill for 15 minutes.
5. Preheat oven to 375 degrees. Pour pastry cream into chilled crust and spread evenly with an offset spatula. Drain cherries and scatter