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Gateau Basque Creative

Ingredientes

Working Method

Gateau Basque Dough
  • Soft the mimetic incorporation, salt, and sugar.
  • Add the eggs and the rum
  • Add the sifted flour with baking powder
  • Keep refrigerated for 24hours
  • Laminate at 9mn to shape the tart
Diplomate 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.
Fruit Filling
  • Pipe the Topfil into silicon mould and freeze
Whipped cream
  • Whip the cream to a soft peak and dip the buildup base tart into it.
Velvet spray
  • Melt the cocoa butter and incorporate the milk chocolate.
  • Spray on top of the frozen tart.

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