De ce que j’ai compris et valid\u00e9 suite \u00e0 la r\u00e9alisation :<\/p>\n
- \n
- la partie biscuit ne doit pas \u00eatre plus \u00e9paisse que la cr\u00e8me<\/li>\n
- il y a un risque d’effondrement du dessus du g\u00e2teau au refroidissement<\/li>\n
- les g\u00e2teaux basques industriels ne sont pas bons<\/li>\n
- l’ensemble est moelleux et non croquant, mais le biscuit s’\u00e9miette<\/li>\n<\/ul>\n
J’ai donc ressorti LA recette des cookies moelleux au M&M’s de Marmiton<\/a> : ind\u00e9modable et passe partout. Elle est facile \u00e0 retrouver sur le site car il y a un \u00ab\u00a0moiti\u00e9 d’oeuf battu\u00a0\u00bb dans la liste des ingr\u00e9dients. De plus, je l’ai faite tellement de fois en atelier avec des enfants que je la connais par coeur. Le biscuit sabl\u00e9 sera donc moelleux car lev\u00e9 \u00e0 la levure chimique.<\/p>\n
Puis, concernant la cr\u00e8me p\u00e2tissi\u00e8re, il faut \u00e9viter l’effet \u00ab\u00a0farine pas cuite\u00a0\u00bb en n’utilisant pas de poudre \u00e0 flan, surtout si c’est pour gagner une petite minute de cuisson… Egalement, bien la cuire lui donnera plus de tenu \u00e0 la d\u00e9coupe. Apr\u00e8s une nuit au r\u00e9frig\u00e9rateur, la texture reste ainsi bien cr\u00e9meuse. Mon copain dit que c’est inhabituel, mais que ce n’est pas mal comme \u00e7a. Restons-en l\u00e0 alors.<\/p>\n
J’ai \u00e9galement pris l’initiative de saler la p\u00e2te \u00e0 cookie pour rappeler les palets bretons et ainsi, faire ressortir le go\u00fbt du beurre frais. Il faut avouer que les bretons savent y faire avec le beurre !<\/p>\n
NB : N’en ayant jamais go\u00fbt\u00e9, comment pouvais-je savoir que la cr\u00e8me avait un \u00ab\u00a0go\u00fbt d’amande\u00a0\u00bb ? Mes amis, pardonnez-moi. Idem pour la partie cr\u00e8me-texture-flan : on m’avait dit cr\u00e9meux, j’ai fait cr\u00e9meux.<\/p>\n
Ingr\u00e9dient pour un moule \u00e0 tarte de 28 cm (et entre 8 et 12 parts) :<\/p>\n
Pour faire beaucoup de p\u00e2tes \u00e0 cookie :<\/span><\/p>\n
- \n
- 500 g de farine<\/li>\n
- 200 g de beurre<\/li>\n
- 2 g de sel<\/li>\n
- 160 g de sucre<\/li>\n
- 2 oeufs<\/li>\n
- 10 g de levure chimique<\/li>\n<\/ul>\n
M\u00e9langer les ingr\u00e9dients secs, ajouter le beurre en toutes petites parcelles et sabler.<\/p>\n
Ajouter les oeufs, puis fraiser jusqu’\u00e0 obtenir une belle boule de p\u00e2te homog\u00e8ne. Il faut de la patience et beaucoup de motivation : le miracle finit par arriver \ud83d\ude42<\/p>\n
Mettre la p\u00e2te (pas en boule !) dans un film plastique et laisser reposer au frais. Puis la sortir un peu en avance du montage.<\/p>\n
Pour faire de la cr\u00e8me p\u00e2tissi\u00e8re bien lisse :<\/span><\/p>\n
- \n
- 50 cL de lait \u00e9cr\u00e9m\u00e9 (en poudre reconstitu\u00e9)<\/li>\n
- 2 jaunes d’oeuf et 2 oeufs entiers<\/li>\n
- 75 g de farine<\/li>\n
- de l’ar\u00f4me vanille<\/li>\n
- 2 cuill\u00e8res \u00e0 soupe de rhum (voir 3 selon la grosseur de la cuill\u00e8re)<\/li>\n<\/ul>\n
M\u00e9langer tous les ingr\u00e9dients, sauf le rhum dans une casserole. Mettre \u00e0 cuire en remuant sans arr\u00eat. Lorsque la cr\u00e8me commence \u00e0 \u00e9paissir, continuer 2 \u00e0 3 min. Puis \u00e9teindre le feu et ajouter le rhum.<\/p>\n
Continuer \u00e0 remuer la cr\u00e8me pour qu’elle refroidisse un peu et arr\u00eate de cuire. On peut aussi la transvaser, mais \u00e7a fera de la vaisselle en plus.<\/p>\n
Pour monter le g\u00e2teau basque :<\/span><\/p>\n
Je n’ai pas encore la technique pour faire de jolies soudures, mais peu importe. La cr\u00e8me ne va pas bouillir et \u00e9clabousser le g\u00e2teau.<\/p>\n
Commencer par beurrer et fariner le moule.<\/p>\n
Abaisser un cercle de 28 cm sur 7 mm d’\u00e9paisseur (entre 2 baguettes de cuisine) et une bande de p\u00e2te aussi \u00e9paisse pour le rebord. Foncer le moule \u00e0 tarte.<\/p>\n
Verser toute la cr\u00e8me et bien \u00e9taler en \u00e9vitant les bulles d’air.<\/p>\n
Abaisser le reste de la p\u00e2te en un cercle de 28 cm, beaucoup moins \u00e9pais du coup, parce qu’il reste peu de p\u00e2te et que le \u00ab\u00a0cookie\u00a0\u00bb gonflera. Poser sur le g\u00e2teau en \u00e9vitant les trous d’air et souder avec le doigt.<\/p>\n
Badigeonner de lait, puis enfourner \u00e0 four chaud 180\u00b0C pendant 30 min.<\/p>\n
(Je d\u00e9conseille de d\u00e9guster le g\u00e2teau basque chaud car la cr\u00e8me aura tendance \u00e0 couler et que le beurre ne donnera pas un bel effet en bouche.)<\/p>\n
![\"G\u00e2teau](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2019\/02\/gateau-basque_600.jpg\")
<\/a><\/p>\nThe basque cake from Bordeaux<\/em><\/h4>\n
Difficult to miss the Euskaldun culture in Bordeaux! Basques are everywhere: songs, gastronomy and swearwords are proudly displayed on red background. In the supermarket, there is even hazelnut spread called \u00ab\u00a0Basquella\u00a0\u00bb.<\/em><\/p>\n
And inevitably, I could not miss the the \u00ab\u00a0Basque cake\u00a0\u00bb\u00a0<\/em>big fan boyfriend. But, what is a Basque cake? It is simply the gastronomic popularization of cholesterol, yellow outside, yellow inside: a giant soft cookie, garnished with custard. It’s been four years since I promised to make him one someday…<\/em><\/p>\n
But I had never tasted it. I therefore relied on my boyfriend comments, who has a very clear opinion on the issue. On the Internet, you will find test for the \u00ab\u00a0best Basque cakes\u00a0\u00bb. Thank you for their sacrifice \ud83d\ude42<\/em><\/p>\n
From what I understood and validated following the realization:<\/em><\/p>\n
- \n
- the biscuit part should not be thicker than the cream<\/em><\/li>\n
- there is a risk of cake’s top collapse on cooling<\/em><\/li>\n
- Basque industrial cakes do not taste good<\/em><\/li>\n
- the whole is soft and not crunchy, but the biscuit crumbles<\/em><\/li>\n<\/ul>\n
So I came out THE recipe for M&M’s cookies on Marmiton.org: timeless and goes everywhere. It is easy to find on the site because there is a \u00ab\u00a0half beaten egg\u00a0\u00bb in the list of ingredients. In addition, I have done so many times in the workshop with children that I know by heart the recipe. The biscuit shortbread will be soft because raised with baking powder.<\/em><\/p>\n
Then, concerning the custard cream, it is necessary to avoid the \u00ab\u00a0uncooked flour\u00a0\u00bb effect by not using flan powder, especially if it is to gain a small minute of cooking … Also, well cooked give to the cake more holding when cut. After a night in the refrigerator, the texture remains well creamy. My boyfriend says it’s unusual, but it’s not bad like that. Let’s stay with that.<\/em><\/p>\n
I also took the initiative to salt the cookie dough to remind the Breton biscuits, and thus brings out the taste of fresh butter. It must be admitted that Bretons know how to deal with butter !<\/em><\/p>\n
Ingredient for a 28 cm pie plate (and between 8 and 12 parts):<\/em><\/p>\n
To make a lot of cookie dough:<\/em><\/span><\/p>\n
- \n
- 500 g of flour<\/em><\/li>\n
- 200 g of butter<\/em><\/li>\n
- 2 g of salt<\/em><\/li>\n
- 160 g of sugar<\/em><\/li>\n
- 2 eggs<\/em><\/li>\n
- 10 g of baking powder<\/em><\/li>\n<\/ul>\n
Mix the dry ingredients, add the butter in very small parcels and sabler.<\/em><\/p>\n
Add the eggs and then mill until you have a nice ball of homogeneous dough. It takes patience and a lot of motivation: the miracle finally happens \ud83d\ude42<\/em><\/p>\n
Put the dough (not shape as a ball !) In a plastic film and let cool. Then take it out a bit early.<\/em><\/p>\n
To make very smooth custard:<\/em><\/span><\/p>\n
- \n
- 50 cL of skimmed milk (reconstituted powder)<\/em><\/li>\n
- 2 egg yolks and 2 whole eggs<\/em><\/li>\n
- 75 g of flour<\/em><\/li>\n
- vanilla aroma<\/em><\/li>\n
- 2 tablespoons of rum (see 3 according to the size of the spoon)<\/em><\/li>\n<\/ul>\n
Mix all ingredients except rum in a saucepan. Cook, stirring constantly. When the cream begins to thicken, continue 2 to 3 min. Then turn off the heat and add the rum.<\/em><\/p>\n
Continue stirring the cream to cool a little and stop cooking. It can also be transferred, but it will do more dishe washing.<\/em><\/p>\n
To assemble the Basque cake:<\/em><\/span><\/p>\n
I do not have the technique yet to make pretty welds, but it does not matter. The cream will not boil and splash the cake.<\/em><\/p>\n
Start by buttering and flouring the pie pan.<\/em><\/p>\n
Lower a 28 cm x 7 mm thick circle (between 2 cooking chopsticks) and an other dough strip for the rim. Line the pie pan with the dough.<\/em><\/p>\n
Pour all the custard and spread well avoiding air bubbles.<\/em><\/p>\n
Lower the rest of the dough in a circle of 28 cm, much less thick, because there is less dough and the \u00ab\u00a0cookie\u00a0\u00bb will raise. Put on the cake avoiding the air holes and solder with your finger.<\/em><\/p>\n
Brush with milk and bake in a hot oven at 180 \u00b0 C for 30 minutes.<\/em><\/p>\n
(I advise against eating the Basque cake hot, because the cream will tend to flow and the butter will not give a nice effect in the mouth.)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
Difficile de rater la culture euskaldun \u00e0 Bordeaux ! Les Basques sont partout : chants, gastronomie et gros mots s’affichent fi\u00e8rement sur fond rouge. Au supermarch\u00e9, on trouve m\u00eame de la p\u00e2te \u00e0 tartiner aux noisettes \u00ab\u00a0Basquella\u00a0\u00bb. Et forc\u00e9ment, je ne pouvais pas non plus rater le copain grand fan du \u00ab\u00a0g\u00e2teau basque\u00a0\u00bb. Qu’est-ce qu’un… Poursuivre la lecture Le g\u00e2teau basque des bordelais<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[20,27,69],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/953"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=953"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/953\/revisions"}],"predecessor-version":[{"id":1327,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/953\/revisions\/1327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/960"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 2 egg yolks and 2 whole eggs<\/em><\/li>\n
- 200 g of butter<\/em><\/li>\n
- there is a risk of cake’s top collapse on cooling<\/em><\/li>\n
- the biscuit part should not be thicker than the cream<\/em><\/li>\n