Dessert

Gâteau Basque

Name: Gâteau Basque
Prep time: 45 min
Cook time: 50 min
Total time: 4 h 35 min
Yield: 8 servings
Cuisine: french
Ingredients: 300 g all-purpose flour; 150 g granulated sugar; 150 g unsalted butter cold, cubed; 2 pcs egg large, one separated; 0.5 tsp almond extract; 500 ml milk whole; 100 g granulated sugar; 4 pcs egg yolk large; 40 g cornstarch; 1 tsp vanilla extract; 1 pcs egg yolk for egg wash; 1 tbsp milk for egg wash

A classic French Basque cake featuring a rich, buttery crust and a creamy vanilla pastry cream filling. This delightful dessert offers a wonderful contrast between the tender pastry and the smooth, sweet interior.

An original recipe by Forkin

Total time: 4 hr 35 min
Serves: 8
Difficulty: Medium
Per serving: 495 kcal

Vegetarian

Allergen information: may contain eggs, En:Nuts, gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
150 ggranulated sugar
150 gunsalted butter, cold, cubed
2 pcsegg, large, one separated
0.5 tspalmond extract

pastry cream

500 mlmilk, whole
100 ggranulated sugar
4 pcsegg yolk, large
40 gcornstarch
1 tspvanilla extract

egg wash

1 pcsegg yolk, for egg wash
1 tbspmilk, for egg wash

Equipment

saucepan · 24cm springform pan · rolling pin · measuring cups · plastic wrap · large bowl · wire rack · measuring spoons · whisk · pastry blender

The method

Step by step

1
Combine the all-purpose flour and granulated sugar in a large bowl for the dough.
About 1 min
2
Cut in the cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to keep the butter cold, which helps create a tender crust.
3
Add one whole egg, the remaining egg white from the separated egg, and almond extract; mix until a dough forms.
About 2 min
Cook’s note: Do not overmix the dough.
4
Divide the dough into two pieces, one slightly larger than the other for the bottom crust, and flatten each into a disc.
About 1 min
5
Wrap both dough discs in plastic wrap and chill in the refrigerator for at least 1 hour.
About 1 hr
Cook’s note: Chilling the dough makes it easier to roll and prevents shrinking during baking.
6
While the dough chills, prepare the pastry cream: heat the milk in a saucepan over medium heat until simmering.
About 5 min
Cook’s note: Watch carefully to prevent scorching the milk.
7
In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth.
About 2 min
8
Gradually whisk about half of the hot milk into the egg yolk mixture to temper it, then pour the tempered mixture back into the saucepan with the remaining milk.
About 2 min
Cook’s note: Temper the eggs slowly to prevent them from scrambling.
9
Cook over medium-low heat, whisking constantly, until the pastry cream thickens and comes to a gentle boil.
About 5 min
Cook’s note: Continue whisking for 1-2 minutes after it thickens to ensure the cornstarch is fully cooked.
10
Remove from heat and stir in the vanilla extract.
About 1 min
11
Pour the pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely for at least 2 hours.
About 2 hr
Cook’s note: Cooling the cream quickly helps maintain its smooth texture.
12
Preheat your oven to 180°C (350°F).
About 15 min
13
On a lightly floured surface, roll out the larger dough disc into a 28cm (11-inch) circle.
About 3 min
14
Carefully transfer the rolled dough into a 24cm (9.5-inch) springform pan or tart pan with a removable bottom, pressing it gently into the bottom and up the sides.
About 2 min
Cook’s note: Ensure the dough extends slightly over the edge of the pan.
15
Spoon the chilled pastry cream evenly over the dough in the pan.
About 1 min
16
Roll out the smaller dough disc into a 24cm (9.5-inch) circle and carefully place it over the pastry cream, sealing the edges with the bottom crust.
About 3 min
Cook’s note: Trim any excess dough for a neat finish.
17
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
18
Brush the top of the gâteau basque with the egg wash.
About 1 min
Cook’s note: This creates a golden, shiny crust.
19
Use a fork to create a decorative crosshatch pattern on top of the cake.
About 1 min
20
Bake for 45-50 minutes, or until the top is deeply golden brown.
About 50 min
Cook’s note: If the top browns too quickly, you can loosely tent it with foil.
21
Let the Gâteau Basque cool completely in the pan on a wire rack before serving.
Cook’s note: This cake is best served at room temperature or slightly chilled.

Per serving

Nutrition

58%Score

Calories: 494.9kcal
Protein: 9.6g
Carbs: 68g
Fat: 20.6g
Fibre: 1.1g
Sugar: 35g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Gâteau Basque covered in the refrigerator.

Reheating

Empty if eaten cold