Gâteau Basque (Basque Cake with pastry cream)
Halfway between a cake and a pie, the classic Basque Cake, known as “Gâteau Basque”, is a staple from southern France and northern Spain – the lands of the Basque people. It has a deliciously rich and buttery double layered crust encasing a delicious pastry cream. Although locals tradtionally serve this cake to accompany coffee or tea, its elegant crosshatch pattern on the top gives it a rustic charm and makes this cake plenty elegant for special occasions, or as a centerpiece for dessert. What is a Gâteau Basque (Basque…
- Prep time
- 29 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the crust:
- 1 cup (200g) white sugar
- 4 cups (500g) all-purpose flour
- ¼ tsp salt
- 1 cup + 1 tbsp (250g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- For the pastry cream:
- 4 cups (1L) whole milk
- 1/2 cup (100g) sugar
- 1 tsp vanilla extract
- 2/3 cup (80g) all-purpose flour
- 2 large eggs, at room temperature
- 1 tbsp (15g) rum, white or dark
- For the topping:
- 1 egg yolk
- 1 tbsp (15ml) milk
Instructions
- 1
Step 1 - Prepare the crust. In a large mixing bowl, whisk together the sugar, flour, and salt. Add the softened butter, the eggs and egg yolks and start mixing with a large wooden spoon or by hand. Mix until you have a round ball of dough. Divide the dough into 2 equal parts, wrap in plastic film and chill for at least 30 minutes. Meanwhile, prepare the pastry cream.
- 2
Step 2 - Prepare the pastry cream. Warm up the milk in a large saucepan over medium heat. In a separate bowl, whisk together the vanilla, sugar, all-purpose flour, and eggs. While continuously whisking, slowly pour the warm milk into the egg mixture. Whisk until homogenous and transfer back into the saucepan, over medium heat. Whisk steadily for several minutes until the mixture thickens to a thin custard consistency. Remove from heat and whisk in the rum.
- 3
Pre-heat your oven at 350F (180C) with a rack in the middle.
- 4
Step 3 - Assemble the cake. Butter and flour a 10-inch tart pan. Roll-out the first piece of dough to 3-4 mm thickness, onto a piece of parchment paper. Flip the rolled dough onto the tart pan and unpeel the parchment paper on top. Don’t worry about the edges that hang over the dish.
- 5
Step 4 - Pour the pastry cream into the pan and spread it out. Roll-out the second piece of dough onto a piece of parchment paper, flip it over top of the pastry cream and unpeel the parchment paper. Press the edges together using your rolling pin to remove the hanging pastry dough. Using your thumb, slightly push the edges inwards (just a few mm) to ensure they don’t stick to the pan.
- 6
Step 5 - Whisk together the milk and the egg yolk and brush it over top the cake. With a fork, score a crosshatch pattern on top.
- 7
Bake for 45 minutes, or until golden.
- 8
Let the cake cool for at least 1 hour before removing from pan and serving.