it wasn't so much a museum as a baking demonstration. And we're the only people there - we poked our noses around, and by the time we got back to the kiosk, the place was jammed. "We followed the signs and there was a house and there was what I assumed a museum. "The idea that there could be a museum devoted to just a cake, it won my heart, of course," she says. While driving along the winding roads in southwest France with her husband, she came across a road sign for the museum of gateau Basque. Greenspan learned how to make gateau Basque by happenstance. If filled with black cherry jam, another regional specialty, there's a Basque cross - a cross shaped like a rounded pinwheel - baked flat on top. If filled with pastry cream, there's a crosshatch pattern on top. What makes a gateau Basque so intriguing is that the cake has a clue as to what's baked inside. This the can-do dough it swings sweet and savory, so you can just as easily use it for a fruit tart as for a quiche. "It's great with coffee or tea," she says. A golden, sturdy shell for sweet and savory tarts. The author of Baking: From My Home to Yours says she pretty much ate gateau Basque morning, noon and night while she was traveling recently in the Pays Basque region of France. Get Dorie Greenspan's recipe for Gateau Basque Pâte feuilletée inversée and galette des rois Quadruple chocolate toffee oat bars - a blast from the past Milk chocolate malted ice cream profiteroles Swedish sand cake (sandkaka) - apple pecan version Roasted strawberry ice cream and ginger shortcakesĬouronne aux amandes et aux noisettes. Giving thanks for daily bread: Semolina rye 2 waysĬrème fraiche pound cake à la Melissa ClarkĪfternoon tea at The Grand Hotel, Mackinac Islandīrioche feuilletée revisited - chocolate hazelnut braid In the holiday cookie kitchen - pocky and a few more! More fun with croissant dough - berry flan buns and bourbon glazed pecan spirals Not your mother's (or grandmother's) cherry pie: free form cherry puff pastry tart Strawberry lime cream stacks with berry sauce Tarte au lait au chocolat (milkshake tart) Late autumn update - the holidays are coming! Ĭhocolate semifreddo (or what to do for a holiday dessert when your oven is on the fritz)įavorite garnishes part 3: easy brittles (and Happy New Year!)įavorite garnishes part 2: candied citrus Tasty treats in Prague - Cukrárna Myšák and trdelnik and a bit about briocheĬheese, siroopwafels, windmills and canalsīergen, Bryggen, funicular, (more) pastries and (more) fjords Gelato on Ile Saint-Louis and au revoir Paris Gateau Breton aux cerises et la crème de citron vert Summer baking - peach blueberry cobbler and a bit more Hazel-chocolate spirals plus croissant squiggles Michigan peaches and some delicious teacakes It’s oh so smooth and lemony, especially garnished with a dollop of light, whipped lemon mascarpone and a fresh raspberry. All can easily be made a couple of days (or more!) ahead. I normally prefer a classic pucker-y lemon curd, although this time I used a riff on Pierre Herme's (complements of Dorie Greenspan) lemon lemon cream. I've tried many lemon curd/lemon cream tart fillings over the years, always in search of the perfect one. You can even blind bake your crusts and freeze them ahead of time. Just thaw them briefly at room temp, warm in a 325º oven for 5 minutes to crisp up, then cool and fill. The beauty of these tarts is the make ahead fillings. Working with the cool, supple dough, lining the tart rings or petit four molds and thinking about those luscious fillings is such a delight. It's always such a pleasure to return to tart making, especially when the cool, crisp days of autumn are upon us. When I had a September request for some petits fours tartlettes, I took a break from my La Pâtisserie des Rêves project to turn out some of my favorites - lemon, chocolate ganache and caramel nut.
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