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Gateau Basque

Gateau Basque recipe image
Gateau Basque is a cherished French-Basque dessert known for its simple yet elegant composition. This cake features a tender, buttery shortcrust pastry that cradles a generous layer of creamy crème pâtissière. The filling offers a smooth, silky texture with deep vanilla notes, providing a perfect contrast to the crisp exterior. It is a rustic treat that feels sophisticated enough for special occasions but simple enough for a cozy weekend baking session. Serve it slightly warm or at room temperature to appreciate the delicate balance between the sweet custard and the subtle saltiness of the pastry. It pairs beautifully with strong coffee or a light tea.
Courses:
Difficulty: Advanced
Description
Gateau Basque is a cherished French-Basque dessert known for its simple yet elegant composition. This cake features a tender, buttery shortcrust pastry that cradles a generous layer of creamy crème pâtissière. The filling offers a smooth, silky texture with deep vanilla notes, providing a perfect contrast to the crisp exterior. It is a rustic treat that feels sophisticated enough for special occasions but simple enough for a cozy weekend baking session. Serve it slightly warm or at room temperature to appreciate the delicate balance between the sweet custard and the subtle saltiness of the pastry. It pairs beautifully with strong coffee or a light tea.
Ingredients
  • 200g (1/2 lb) butter
  • 200g (1 cup) white sugar
  • 2 egg yolks
  • 1 whole egg
  • 300g (2c plus 1 tbsp) cake flour
  • Pinch of salt
  • 250 ml (1 cup) milk
  • 60g (1/3 cup) sugar
  • Pinch of salt
  • 2 egg yolks, lightly beaten
  • vanilla to taste (2 tsp)
  • premixed. If this is not available, mix normal flour and 1 teaspoon of
  • 1. Cream sugar into soft (but NOT melted) butter until smooth.
  • 2. Add the 2 egg yolks, whole egg, and lemon peel; mix well.
  • 3. Add cake flour gradually and stir until well blended.
  • 4. Cover mixing bowl and keep in refrigerator for one hour.
  • 1. Mix sugar, flour and salt in a bowl.
  • 2. Heat milk in heavy-bottomed saucepan until very hot but not boiling.
  • 3. Whisk hot milk into bowl of dry ingredients and beat until blended.
  • 4. Return mixture to pan and whisk over low heat until thickened (like
  • 5. Add egg yolks and cook 2 or 3 minutes more, constantly stirring.
  • 6. Remove from heat and cool, stirring occasionally. Stir in vanilla.
  • Butter and flour a regular-sized round cake pan (9 or 10 inches by 2
  • inches high, I think; around 25 cm by 5 cm).
  • 1. After the dough is hard, divide not quite equally into two parts.
  • 2. Press larger part into bottom of cake pan, covering bottom and partway
  • 3. Spoon creme patissiere into middle of cake.
  • 4. Working quickly, roll out (or try with your fingers) the rest of the
Directions
  1. 1
    Cream the sugar into soft (but not melted) butter until smooth.
  2. 2
    Add the 2 egg yolks, whole egg, and lemon zest; mix well.
  3. 3
    Add cake flour gradually and stir until well blended.
  4. 4
    Cover mixing bowl and keep in refrigerator for one hour.
  5. 5
    For the crème pâtissière: Mix sugar, flour, and salt in a bowl.
  6. 6
    Heat milk in a heavy-bottomed saucepan until very hot but not boiling.
  7. 7
    Whisk hot milk into the bowl of dry ingredients and beat until blended.
  8. 8
    Return mixture to pan and whisk over low heat until thickened like pudding.
  9. 9
    Add egg yolks and cook 2 or 3 minutes more, constantly stirring.
  10. 10
    Remove from heat and cool, stirring occasionally. Stir in vanilla.
  11. 11
    Butter and flour a regular-sized round cake pan (9 or 10 inches by 2 inches high).
  12. 12
    After the dough is hard, divide not quite equally into two parts.
  13. 13
    Press larger part into bottom of cake pan, covering bottom and partway up the sides to make a trough.
  14. 14
    Spoon crème pâtissière into middle of cake.
  15. 15
    Working quickly, roll out (or try with your fingers) the rest of the dough into a circle. Lay over the filling and seal at the sides with the bottom half.
  16. 16
    Cook at 180 C (350 F) for about 40 minutes, until golden brown on top.
  17. 17
    Serve in wedges.
Note

Note on ingredients: Cake flour here means flour with baking soda/powder (levure chimique - une cuillère à café).

This recipe is jealously guarded by the Basques and was extricated with difficulty and trial and error. It is THE traditional sweet in their region.

Keywords: gateau basque, french cake, basque dessert, custard cake, pastry shell, creme patissiere, vanilla custard, shortcrust pastry, french baking, dessert recipe, traditional cake, pastry recipe, home baking, custard filling, classic dessert, tea time cake
Read it online: https://www.chefs-mate.com/recipe/gateau-basque/