INGREDIENTS for a 20 cm mold:
CREME PATISIER
▪ 300ml milk
▪ 3 yolks
▪ 60g sugar
▪ 20g cornstarch
▪ 2 tsp vanilla extract
▪ 1520g butter
Keep in mind that making such a small amount of cream is always more difficult you need to control it more carefully on the stove. To make it easier I often make cream with 5 yolks, and just eat the leftovers with something else or use them in other desserts and pastries.
DOUGH
▪ 320g flour
▪ 7g baking powder
▪ 100g sugar / or use sugar substitute
▪ pinch of salt
▪ 180g butter
▪ 2 tsp vanilla extract
▪ 15ml lemon juice
▪ 1 egg / you can take 55ml of water if you do not want to add eggs
+
▪ 100150g thick cherry jam
▪ 1 egg + 20ml milk for brushing
BAKE 4045 minutes at 190℃ / 375℉ at medium level in top + bottom without convection
________________________
0:00 gâteau basque
0:37 making custard
4:32 preparing the dough
12:04 bake a cake
13:38 pie tasting