Pistachio Cream filled Gateau Basque by Chef Nancy Silverton

1 gateau, 12-15 servings, depending on servings
Pistachio Cream Metric Grams (Original) Metric High-Volume Yield % Comments
Pistachios 170 g 1700 g 32.08 %
Sugar, powdered 12 g 1200 g 22.64 %
Butter, unsalted 130 g 1300 g 24.53 %
Egg, whole 50 g 500 g 9.43 % 1 large egg yields 50 g
Egg, yolk 15 g 150 g 2.83 % 1 large egg yields 15 g of yolk
Vanilla, extract 15 g 150 g 2.83 % Cubed
Rum, dark 30 g 300 g 5.66 %
Total 530 g 5300 g 100.00 %


In food processor, grind together pistachios and powdered sugar. Paddle together butter and nut mixture. Combine eggs, yolks, vanilla and rum in separate bowl. Add to creamed butter mixture in two additions. Refrigerate until ready to use.

Pastry cream Metric Grams (Original) Metric High-Volume Yield % Comments
Egg, yolks 120 g 1200 g 12.16 % 7 large eggs yield 120 g of yolk
Sugar, granulated 100 g 1000 g 10.13 %
Cornstarch 15 g 150 g 1.52 %
Flour, All-purpose 15 g 150 g 1.52 %
Milk, whole 610 g 6100 g 61.80 %
Pistachios 125 g 1250 g 12.66 % Chopped
Vanilla, seeds 2 g 20 g 0.20 % 2 g is equal to the seeds scrapped from 1 vanilla bean
Total 987 g 9870 g 100.00 %


In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and sugar on high until thick, pale and yellow, and forms a ribbon. Sift together cornstarch and flour, add to eggs and whisk to combine. In a small saucepan, bring to a boil the milk, and vanilla bean and chopped pistachios and allow steeping for 20 minutes. Bring pistachio milk back on stove to a scald and slowly pour about 900 ml of the hot milk into the egg mixture, whisking constantly. Return egg-milk mixture to the saucepan. Cook over medium heat, whisking the mixture until it’s thickened and bubbles in the center. Over a medium bowl, strain the cream through a fine-mesh sieve. Cover with plastic wrap, pressing it against the surface of the cream to prevent a skin from forming. Chill in refrigerator until cold. When pastry cream is cool, fold together with pistachio cream to create the filling, refrigerate until set, about an hour.

Additional items needed: 27 cm FLAN RING, 1 BLOCK OF PUFF PASTRY


Assembling the Gateau Basque:
Roll a block of puff pastry to 0.3 cm thick and 30 cm wide. Lightly butter the flan ring and set on a 30 cm cake board. Cut sheeted dough in half. Return one half to the refrigerator, and with the other half, carefully line the flan ring. But don’t trim the excess dough. Chill until firm, about 30 minutes. Spoon filling into chilled puff pastry shell. Using an offset spatula evenly spread the filling into the shell. Cover filled pastry filled tart with the other sheeted piece of puff pastry. Using a rolling pin, roll over the edges to gently seal the top to the bottom crusts. Removing any excess dough. Return to refrigerator to chill, about 30 minutes. Using a sharp knife, score the top of the puff pastry lined gateau. Brush with egg whites and generously sprinkle with granulated sugar. Bake at 175 ⁰C, hi fan for about 40-60 minutes until nicely browned.

The Gateau is best served warm, dusted with powdered sugar, trimming thin slivers.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!