SugarFor the pastry cream, divided into two portions~80 gest.
Egg yolks~3est.
FlourFor the pastry cream
~25 gest.
Cornstarch~15 gest.
Pistachio paste~120 gest.
Steps
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1
Pulse together the flour, sugar, a pinch of salt, a little baking powder, and cocoa powder in a food processor until combined.
2
Add the softened butter, two egg whites, and whole eggs, then process until the dough comes together.
3
Pipe about half of the chocolate dough into a greased cake pan (here a pizza pan is used) to cover the bottom.
4
Pipe a final rope of dough around the rim, smooth it with the back of a spoon, and scrape away excess dough to create a clean, even border.
5
Start the pistachio pastry cream: heat the milk together with a third of the sugar.
6
In a bowl, whisk the egg yolks with the remaining sugar, then mix in the flour and cornstarch.
7
Once the milk comes to a boil, temper the egg yolk mixture with some hot milk, then pour everything back into the saucepan.
8
Cook over medium heat, whisking constantly until thickened and boiling, then continue cooking for about two more minutes.
9
Remove from heat and stir in the pistachio paste to finish the luscious pistachio pastry cream.
10
To cool the pastry cream quickly, spread it on a frozen tray lined with plastic wrap, cover with another sheet of plastic, and refrigerate until fully chilled.
11
Once chilled, smooth out the pastry cream by whisking it, which makes it much easier to work with.
12
Spread the smoothed pistachio pastry cream into the prepared gateau basque pan.
13
Roll out the remaining chilled chocolate dough into a thick disk, place it over the cake to enclose it, seal the edges, and trim off excess dough.
14
Brush the top with egg white wash and score a criss-cross pattern for decoration.
15
Bake in a fan oven at 160°C (330°F) for 40 minutes until done.
PrimedTableBETA
