Basque Dough is a butter-sugar pastry dough used as a base for cakes.
Chef Janelle Toh, Pastry instructor of Academy of Pastry Arts Philippines gives us tips on preparing this biscuit-like dessert to be used as a base for her personal sized coffee mousse cake.
Tip 1: When doing the creaming method, add a few egg yolks before the whole eggs.
Here’s WHY: The yolks contain emulsifiers which makes it easier to blend in with the fat (butter) rather than whole eggs which has a high water content from the egg whites. If not done slowly, adding whole eggs might make your mixture curdle.
Tip 2: Chill the dough right after sheeting.
Here’s WHY: Chilling hardens the fat (butter) in your dough making it much easier to process afterwards.
Tip 3: Freeze the baked pastry before dipping in the chocolate.
Here’s WHY: The frozen pastry will quickly harden the chocolate once dipped. It will leave a nice thin layer of chocolate.
*the chocolate layer also prevents the mousse (to be added on later) to make the pastry soggy since it serves as a protective layer between the basque dough (dry) and the mousse (moist).
Chocolate Coated Basque Dough
Recipe from Academy of Pastry and Bakery Arts Philippines
Egg yolk 50g
Egg whites 50g
Powdered Coffee 12.5g
Maldon Sea Salt 2.5g
1. Cream the butter and sugar.
2. Add Maldon Sea Salt and coffee powder to the mixture.
*This adds flavour to the dough.
3. Gradually add egg yolks when the cream turns pale.
4. Add flour and the remaining dry ingredients after incorporating all of the eggs.
5. Mix until it forms into a dough.
6. Gently sheet the dough in between two parchment papers.
7. Refrigerate the dough until it becomes firm for cutting.
8. Cut the dough and bake at 180 degrees Celsius for 30 minutes.
9. Cut the dough into desired shape while it is warm, freeze.
10. Dip the frozen basque dough pastry in a melted half milk chocolate couverture, half cocoa butter mixture.
*add toasted almond nibs for a nice texture.
Thanks to Chef Janelle Toh of Academy of Pastry and Bakery Arts Philippines!