These are my step-by-step instructions that give you all the details you need to ensure success for making this unique chocolate version of the famed French Basque cake (gâteau Basque). This cake has two officially accepted versions (both without chocolate): a vanilla pastry cream-filled version and a black cherry jam-filled version. As a nod to both of these, my standout chocolate version includes a chocolate pastry cream and a thin layer of black cherry jam together in one cake-a perfect complement of flavors and a happy chocolaty marriage between the two versions!
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Chef Zach
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INGREDIENTS:
DOUGH/PASTRY:
1 2/3 cups (200 g) Pastry flour (see Tips & Extras)
½ cup (42 g) Dutch-process cocoa powder, well sifted (or use natural)
2 pinches (1/8 tsp) Fine sea salt
¾ cup (150 g) Granulated sugar
½ tsp + 1/8 tsp (3 g) Baking powder
½ tsp (3 g) Baking soda
11 Tbsp (160 g) Unsalted butter, room temperature (65 to 75F/19 to 24C)
2 large (100 g) Eggs, lightly beaten
CHOCOLATE PASTRY CREAM:
6 Tbsp (90 ml) 2% milk (or use whole milk)
6 Tbsp (90 ml) Heavy whipping cream
2½ Tbsp (31 g) Granulated sugar
2 tsp (6 g) Cornstarch
1 large (50 g) Egg
2½ Tbsp (12 g) Dutch-process cocoa powder, well sifted (or use natural)
½ cup (76 g) Valrhona Extra Bitter 61% cacao dark chocolate or other similar premium brand with cacao nearest to this percentage
BLACK CHERRY JAM:
5 Tbsp (83 g) High-quality black cherry jam
EGG WASH:
1 large (50 g) Egg
TIPS & EXTRAS:
The cocoa powder used was Valrhona Dutch-process. Natural or Dutch-process will work in the dough and the pastry cream and both were tested for this recipe. The color and flavor of the cake will vary depending on the choose. I find each is enjoyable. In my test with this cake using a natural cocoa powder, I selected the popular Ghirardelli brand natural cocoa powder. Using the natural cocoa powder, the sides of the cake rose higher, to about 1¼” versus 1” using Dutch-process cocoa powder.
The chocolate I selected for the pastry cream is Valrhona 61% cacao Extra Bitter (a couverture chocolate). This cake has an intensity of chocolate throughout, so I selected a dark chocolate that was on the sweeter side to temper the intensity.
The paddle attachment you see in the video is the BeaterBlade. It will bring the dough together faster when the butter is added than the normal paddle attachment included with the KitchenAid stand mixer. If you use the standard paddle attachment, the butter/flour combination stays crumblier before the eggs are added. Either paddle attachment works fine, but the dough comes together slightly differently depending on which one you use.
A 9” (23 cm) cake ring is common. Here is the link to one: amzn.to/3klSigT. The ring used in the video was an 8½” (22 cm) ring. A cake measuring between 8½ to 9 inches (22 to 23 cm) in diameter fits the filling quantity well. If you use a smaller 8-inch (20 cm) ring, you may have to leave a few tablespoons of the pastry cream out to ensure you have no more than about a ½” (1 cm) deep filling so that the filling bakes all the way through and sets.
Link to a pastry cloth: amzn.to/3pdFltf
Link to red scrapers/stirring spatulas: amzn.to/39l5DnP and amzn.to/37ntTDk.
To make your own pastry flour: For this recipe combine 1 cup (133 g) General Mills bleached all-purpose flour with 2/3 cup (67 g) Swan's cake flour. The ratio is two-thirds all-purpose flour to one-third cake flour, combined. This would be close to flour T45.
You can freeze the scraps of dough and use them again. However, rolled out the second time the cake will not rise quite as high.
The recipe for the vanilla pastry cream filling version featured in the image at the beginning of the video can be found here and belongs to the owner of this website: www.pardonyour.... I have not made this recipe. The image was used for comparison purposes only.
The recipe for the black cherry jam filling version featured in the image at the beginning of the video can be found here and belongs to the owner of this website: www.meilleurdu.... I have not made this recipe. The image was used for comparison purposes only.
The cakes texture is best enjoyed at room temperature.
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