Gateau Basque (French Pastry Cream Version) - cooking recipe

Ingredients
    FOR DOUGH
    1/2 cup sugar
    4 tablespoons butter (unsalted & softened)
    3/4 cup flour
    1/8 ounce yeast (5 gm)
    1 pinch salt
    1 teaspoon rum
    1/2 teaspoon vanilla extract
    1 teaspoon almond extract
    FOR PASTRY CREAM
    1 cup milk
    1/2 vanilla bean
    2 1/4 cups flour
    6 tablespoons sugar
    1 teaspoon rum
    2 egg yolks
    1 egg yolk (beaten, for glaze)
    powdered sugar (for dusting)
Preparation
    Make dough by mixing all dough ingredients in a lrg bowl. Do not knead dough too much, but rather allow it to rise for 2-3 hours.
    Make pastry cream by heating the milk in a saucepan together w/the vanilla bean split lengthwise. Remove from heat, cover & allow the vanilla to infuse for 20 minutes.
    In a mixing bowl, combine flour, sugar, rum & 2 egg yolks. Remove the vanilla bean from the saucepan & bring the milk back to a gentle boil. Gradually pour it over the flour/sugar mixture while whisking vigourously. Return mixture to the saucepan, reheat to a gentle boil (stirring freq), remove from heat & set aside.
    Preheat oven to 350F (180C).
    Roll out 2/3 of the dough to fit the base & sides of a shallow 9-in rd cake pan. Spread the filling over the dough, fold over the dough edges & brush them w/a little beaten egg yolk.
    Roll out the remaining dough to cover the filling completely, glaze w/beaten egg yolk & bake for 45 minutes.
    Allow to cool slightly, refrigerate till cold & dust w/powdered sugar prior to serving. Garnish w/red berries as desired.

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