Gateau Basque Classic - Puratos

Ingredientes

Working Method

Gateau Basque dough

Soft the mimetic incorporation, salt, and sugar.
Add the eggs.
Add the sifted flour with baking powder
Keep refrigerated for 24hours
Laminate at 5mn to shape the tart

Custard cream

Mix the sugar and CPT together, then add 150 gr of milk.
Bring the rest of the milk to a boil and pour 1/3 on top of the CPT mix.
Strain everything back into the sauce pan and bring it back to a boil, cook it forat least 1min.
Spread at thin as possible onto a clean tray to cool down as fast as possible.

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