Gâteau Basque with Armagnac Prunes

Name: Gâteau Basque with Armagnac Prunes
Ingredients: 2 cups all-purpose flour; 1/4 cup almond meal; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 cup granulated sugar; 8 ounces (2 sticks) unsalted butter, softened, plus more for the pan; 1 extra-large egg; 3 extra-large egg yolks; 1 tablespoon finely grated lemon zest; 2 tablespoons Pernod; Basque pastry cream, cooled (recipe follows); 1 cup heavy cream; 1/4 cup crème fraîche; Armagnac prunes (recipe follows); 1 1/2 cups whole milk; 3 extra-large egg yolks; 6 tablespoons granulated sugar; 2 tablespoons cornstarch, sifted; 3/4 teaspoon kosher salt; 2 teaspoons dark rum; 2 teaspoons Armagnac; 1 teaspoon orange-flower water; 1 teaspoon pure almond extract; 1/2 pound pitted prunes; 1 1/2 cups hot black tea; 1/2 cup granulated sugar; 1/4 cup Armagnac

January 24, 2012

The first time I had gâteau basque, I was living in the southwest of France and trying, in my little spare time, to sample as many of the local treats as possible. Gâteau basque, a very moist, buttery cake with a certain je ne sais quoi, was by far my favorite. Despite its name, it’s not really a gâteau, or cake, but rather two layers of buttery, crumbly crust filled with pastry cream. As it bakes, the crust and filling meld into one delicious whole. This rural dessert has many interpretations, with fillings that vary from almonds to raisins to fruit jams. For this version our first pastry chef, Sara Lauren, came up with a pastry cream spiked with an unusual combination of Armagnac, rum, orange-flower water, and almond extract. The cake doesn’t taste like any one of those flavorings, but together they somehow evoke that unforgettable flavor of the Basque country.

Cooks' Note

The pastry dough must be made at least 2 hours before assembling the gâteau. It’s a good idea to make the pastry cream in advance as well, as it must be chilled before using.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.