Gateau Basque with Armagnac Prunes

• 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 creme fraiche
• 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

1. Combine the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment.
2. With the mixer running at low, add the butter.
3. When the butter has been incorporated, add the egg, 2 egg yolks, the lemon zest, and the Pernod.
4. Mix at low speed until the dough just comes together.
5. Divide the dough into two-thirds and one-third portions.
6. Wrap each portion in plastic and refrigerate at least 2 hours.
7. Lightly butter a 9-inch ring mold (1 inch high) and set it on a baking sheet.
8. Roll out the larger piece of dough on a lightly floured board into an 11-inch circle, 1/3 inch thick.
9. (The dough may be a little hard to work with.
10. Dont worry if you have to patch it togetherwhen it bakes, the mistakes will disappear.)
11. Roll the dough around the rolling pin, and then unroll over the ring and gently tuck the dough into the corners, letting the excess fall over the edges.
12. Fill the shell with the cooled Basque pastry cream.
13. Roll out the remaining piece of dough into a circle slightly larger than the pan.
14. Place the dough over the pastry cream.
15. Roll the rolling pin over the top of the ring to seal the bottom and top layers of dough together.
16. Chill for 30 minutes.
17. Preheat the oven to 425F.
18. Whisk the remaining egg yolk with a little water, and brush the gateau with this egg wash.
19. Score the top of the cake with paring knife in a crisscross or harlequin pattern.
20. Bake about 35 minutes, until golden brown.
21. Whip the cream and creme fraiche until it holds soft peaks.
22. Cut six wedges from the gateau.
23. Spoon some Armagnac prunes and their syrup over each piece, and finish with a dollop of whipped cream.
24. In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat.
25. Whisk the egg yolks together in a medium bowl, and then whisk in the sugar, cornstarch, and salt.
26. Continue whisking until the mixture thickens and is a pale yellow color.
27. Whisk in the hot milk a few tablespoons at a time, progressing to a slow steady stream.
28. Return the mixture to the stove, and cook over medium heat, whisking until thickened.
29. Strain into a baking dish or bowl, and place a piece of plastic wrap on the surface of the custard to keep it from forming a skin.
30. Poke a few holes in the plastic to let the heat escape.
31. Cool it in the refrigerator.
32. When the pastry cream has cooled, stir in the rum, Armagnac, orange-flower water, and almond extract.
33. Place the prunes in a bowl and pour the hot tea over them.
34. Cover and steep 1 hour.
35. Strain the prunes, reserving 1/4 cup tea.
36. Place the tea and sugar in a small sauce pot, bring to a boil, and cook 2 minutes.
37. Pour the syrup over the prunes.
38. Add the Armagnac to the pot, bring it just to a boil, and pour it over the prunes.
39. Cover and steep at least 30 minutes.
40. Cool the prunes and store them in the refrigerator.
41. The pastry dough must be made at least 2 hours before assembling the gateau.
42. Its a good idea to make the pastry cream in advance as well, as it must be chilled before using.

flour, almond meal, baking powder, kosher salt, sugar, unsalted butter, egg, egg yolks, lemon zest, pernod, pastry cream, heavy cream, creme fraiche, prunes, milk, egg yolks, granulated sugar, cornstarch, kosher salt, dark rum, armagnac, orangeflower water, almond, prunes, hot black, granulated sugar, armagnac

Taken from www.epicurious.com/recipes/food/views/gateau-basque-with-armagnac-prunes-391046 (may not work)