I am not fond of fruity fillings, jams, etc. so I decided to make a pastry
cream filling for my gâteau basque dessert. Preparing the pastry
dough was easy. It is very similar to the Breton cake that we
make at Christmas time, except for the amount of butter used.
When making pastry cream I always think it is going to be difficult, but
it really comes together so nicely. Of course I never looked to see the
amount of pastry cream Dorie's recipe needed, but let me tell you
that the extra is fantastic with the fruits available now.
Today I sliced and peeled peaches and topped them with the cream.
It was delicious. Tomorrow - the blueberries.
We are loving this wonderful topping.
Hubby and I really enjoyed the dessert and I have to agree with
Dorie about storing it in the refrigerator. The cake really stiffens up.
It is still tasty but very "tough".Per Tricia~
I will absolutely be keeping some of this dough in the freezer, in the
ready to go portions, for the next time I am entertaining. I thought the
dessert was a great balance of "fancy rustic", if there is such a thing.
I went with a pie plate since I have no idea where my cake pans are.
And once the dough was ready it is a piece of cake (pun intended) to
whip it together. I opted for a raspberry jam this go around but
will try the classic cherry route next time. I will also try some
fresh whipped cream on top, for looks and because I think it would
be delicious against the biscuit type texture of the pastry.
A winner all around, my taste testers easily understood when
I relayed Dorie's backstory about the dessert and how popular
it is in the Pays Basque region....and now in my kitchen too !