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