Pantxineta https://www.youtube.com/watch?v=F_hbGq2nJm4 https://www.youtube.com/embed/F_hbGq2nJm4?rel=0 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2023/10/pantxineta.jpg

Pantxineta

6 people
Easy

Prep time
20 mins

Cook time
40 mins

Total time
60 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

2 discs of ready-made all butter puff pastry, measuring 40cm in diameter
2 egg yolks mixed with 1tsp of water for egg wash
100g flaked or chopped almonds
2 tbsp caster sugar
3 tbsp icing sugar
For the crème pâtissière:
455g whole milk
1 vanilla pod, split in two
4 large egg yolks
115g caster sugar
30g cornflour
30g butter
¼ tsp salt
For the raspberry coulis:
200g fresh raspberries
1 tbsp icing sugar
50ml raspberry liqueur

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Introduction

Layers of caramelised puff pastry topped with crunchy almonds, filled with crème pâtissière and served with a boozy raspberry coulis…what’s not to like? Panchineta or Pantxineta is a traditional Basque cake created in Casa Otaegui, one of the oldest pâtisserie shops in San Sebastián dating back to 1886. Every time I go to Donostia, I naturally gravitate to their shop in the old part (casco viejo) and get a slice of this delicious cake, a must try.

Method

To make the crème pâtissière, place the milk and vanilla pod in a large saucepan and bring to the boil, cover and allow to infuse for 15 minutes. In a large bowl, whisk the egg yolks and sugar until light and fluffy, add the cornflour and mix until fully combined. Pour the infused milk into the egg mix, whisk well and return to the pan, stirring on a moderate heat until the mixture thickens. Off the heat, add the butter and salt and whisk until melted and thoroughly combined. Strain the crème pâtissière through a fine-mesh sieve and allow the cream to cool down covered with cling film or a cartouche made from greaseproof paper before placing in the fridge to rest overnight.
For the coulis, place the raspberries in a small pan with the icing sugar and the liqueur heat for a few minutes until the raspberries collapse and release their juices. Transfer to a bowl and blend briefly with a hand blender until the raspberries are puréed. Do not be tempted to over-blend the raspberries as this will break up the seeds and discolour the coulis. Pass through a fine sieve to remove the seeds and reserve in the fridge.
Pre-heat your oven to 170°C/338°F/Gas Mark 3.
Line a baking sheet with greaseproof paper and lay one disc of puff pastry on the tray. Spoon the crème pâtissière on the puff pastry disc, allowing one inch of space around the edge of the pastry to be able to seal the pastry lid. Brush the edges with egg wash and place the second disc of puff pastry on top, sealing the edges with the tip of your fingers making sure there is no air pockets. Brush the top of the pastry with egg wash, sprinkle some caster sugar and flaked almonds and bake in the oven for 40 minutes.
Take the Pantxineta out of the oven and allow to cool for 5 minutes before sprinkling with icing sugar. Cut and serve with a spoon of raspberry coulis.