My 17 y/o son, who spent this past summer in France, has just spent an extremely frustrating afternoon trying to bake a Gateau Basque. This cake has a buttery pastry on top and bottom and is filled with pastry cream. He was using a recipe from Paul Bocuse, which called for actually baking the cake with the cream in it. That struck me as a bit strange. The pastry had such a high proportion of butter to flour that it couldn't be rolled; I'm not sure what happened to the pastry cream (I took a nap while he made it), but it only made about 1/3 cup of rubbery goo. Does anyone out there have a recipe for this dish so he can try again? We don't have Mastering the Art -- it may be in there. Any help would be much appreciated -- he's a budding gourmet in the making and I hate for him to give up in defeat. Thanks.