Gâteau Basque

by | Mar 7, 2020 | Cakes & Cookies, Pastry, Tarts | 0 comments

Today, with this dessert, I drive you to the French Pyrenees to taste one of the famous specialties of this area: the Gâteau Basque.
A generously flavored lemon shortcrust pastry with a vanilla custard and rum flavored.
Gâteau Basque is a very simple dessert, but perfect in its simplicity: a crispy pastry outside and soft inside, and a creamy filling.
A dessert for afternoon tea, but also to be enjoyed at any time of the day.

Gâteau Basque

Gâteau Basque

Gâteau Basque

Gâteau Basque

Yield: 6

Ingredients

Gâteau Basque dough

  • 3/4 cup (175 g) soft unsalted butter
  • 1/2 cup + 5 tbsp (180 g) superfine granulated sugar
  • 2 cups + 2.5 tbsp (265 g) pastry flour
  • 4.5 medium (90 g) egg yolks
  • a scant tsp (4 g) baking powder
  • 1/8 tsp (0.85 g) salt
  • zest from 2 lemons

Pastry cream

  • 1+ 1/3 cups + 1 tsp (300 g) full fat milk
  • 5 tbsp (75 g) superfine granulated sugar
  • 2.5 medium (50 g) egg yolks
  • 1/4 cup (30 g) corn starch (Maizena)
  • seeds from 1 vanilla pod
  • 1 tbsp + 1 tsp (20 g) dark Rhum

Instructions

Gâteau Basque dough

In the bowl of a stand mixer, fitted with paddle attachment, place butter with sugar, lemon zest and salt.Knead until you get a creamy mixture.Add sifted flour with baking powder.Knead on speed 1 until you get a sandy mixture.Add egg yolks and knead until you get a smooth mixture.Stop the a dough is formed.With your hands, shape the dough into a ball and divide into 2 equal parts.Between 2 sheets of baking paper, roll out the dough 4 mm thick and refrigerate overnight.Then, from the rolled dough, with an 8 inches - 20 cm. pastry ring, cut out 2 discs and refrigerate, covered with cling film.

Pastry cream

Prepare pastry cream, mixing egg yolks, sugar, vanilla seeds and corn starch.Heat the milk over medium heat and bring it to a simmer.Pour over the egg mixture and mix to combine.Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken and is cooked through.Pour the custard into a baking sheets, cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface and refrigerate for about 2 hours.

To assemble and baking

With a whisk, soften pastry cream, add dark Rum and mix until smooth.Pour the pastry cream in a pastry bag with a 12 mm nozzle and pipe a custard spiral over a dough disc, leaving 1 inch from the edge.With water, moisten the edges of the dough disc and place the second dough disc to seal.With a buttered 7 inches - 18 cm pastry ring, cut out the excess of dough, leaving the cake inside the ring.Brush the surface with egg yolk and refrigerate 20 minutes.Heat fan oven at 320F - 160F.Brush once again the surface with egg yolk and with a fork, create a nice pattern on the surface of the cake.With a skewer, make here and there some holes and bake for 40/45 minutes.Let completely cool inside the ring before removing from the mould.Enjoy.

Notes

Crema pasticcera: Avanzano 125 g Impasto: con gli avanzi potrete ricavare 10 biscotti da 7 cm. di diametro. Ricetta di Pablo Gicquel

Gâteau Basque

Gâteau Basque

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Other recipes

Cocoa Bundt cake

Cocoa Bundt cake

A very fast and easy cocoa cake to prepare…really very moist and soft. I guarantee you it won't last long. To prepare this wonderful cake, you only need a few ingredients that we all always keep at home. Furthermore, no special equipment is required: if you do not...

Vanilla and raspberries entremet

Vanilla and raspberries entremet

Entremet vanilla with raspberries …… .a fresh and delicious dessert for these spring hot days. Raspberries and vanilla perfectly match together, creating a gorgeous and well-balanced dessert. Entremet vanilla with raspberries… ..a simple dessert to prepare, to delight...

Rhubarb tart

Rhubarb tart

The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity. Its flavor has always intrigued me and I must admit that I had never prepared it until today. It really amazed me. It tastes slightly sour and not sweet ... The...

Skip to Recipe

Pin It on Pinterest

Share This