Basque haskap berry

1/ Basque-style dough

Ingredients

• Dry butter 84% fat : 525 g
• Sugar : 375 g
• Almond powder : 250 g
• Egg yolks : 50 g
• Salt : 5 g
• Flour : 675 g
• Baking powder : 2 g
• Lemon zest : 1

Instructions

Mix the butter, sugar, salt, and almond flour. Add the egg yolks, whole eggs, and zest. Add the sifted baking powder and flour mixture. Chill in the refrigerator. Process in a mixer and return to the refrigerator. Roll out to a thickness of 7 mm. Cut out a 22 cm circle of dough. Line an 18 cm ring mold. Cut out an 18 cm circle of dough to seal the top.

2/ Almond cream

Ingredients

• Butter : 70 g
• Icing sugar : 70 g
• Almond powder : 70 g
• Whole eggs : 70 g
• Flour : 5 g

Instructions

Cream together the softened butter, powdered sugar, and almond flour. Incorporate the whole eggs, then the flour.
80 g per Basque cake.

3/ Haskap berry confit

Ingredients

• Fruit'Puree Haskap : 500 g
• Sugar : 280 g
• NH pectin : 12 g
• Yellow pectin : 4 g
• Locus bean gum : 4 g
• Corn starch : 4 g

Instructions

Thaw Fruit’Purée Haskap. Add the mixture of sugar, pectins, locust bean gum, and starch. Blend and bring to a boil, then cook over low heat for 3 minutes. Blend. Cool and smooth using a mixer.
170 g per Basque cake.

4/ Assembly

Instructions

Cut out one pastry circle with a 22 cm diameter and another with an 18 cm diameter. Line an 18 cm ring with the
22 cm pastry circle. Sprinkle fine semolina over the pastry. Add the haskap berry confit, then sprinkle with 5 g of extra-fine wheat semolina. Cover with the 18 cm pastry circle. Brush with an egg yolk and cream mixture. Score the surface with a scalpel and bake for 38 minutes at 160 °C.