Choclate Coated Basque Dough

  • By Inside Baking

  • |
  • December 08, 2016

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.

tip-1-add-yolks-first   tip-1-1

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.

_mg_3897 tip-2-chill-after-rolling

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.

tip-3-chocolate-layer-dip  tip-3-freeze-before-coating

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

Butter 375g

Sugar 250g

Egg yolk 50g

Egg whites 50g

Flour 300g

Powdered Coffee 12.5g

Maldon Sea Salt 2.5g

 

Procedure:

1. Cream the butter and sugar.

1

2. Add Maldon Sea Salt and coffee powder to the mixture.

2

*This adds flavour to the dough.

3. Gradually add egg yolks when the cream turns pale.

3

4. Add flour and the remaining dry ingredients after incorporating all of the eggs.

4

5. Mix until it forms into a dough.

5

6. Gently sheet the dough in between two parchment papers.

6

7. Refrigerate the dough until it becomes firm for cutting.

6-2

8. Cut the dough and bake at 180 degrees Celsius for 30 minutes.

_mg_3906

_mg_3908

9. Cut the dough into desired shape while it is warm, freeze.

_mg_4103

10. Dip the frozen basque dough pastry in a melted  half milk chocolate couverture, half cocoa butter mixture.

_mg_4187

*add toasted almond nibs for a nice texture.

_mg_4194

Thanks to Chef Janelle Toh of Academy of Pastry and Bakery Arts Philippines!

_mg_4275-edit

 

 


COMMENTS