Gâteau Basque

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the all-purpose flour and granulated sugar in a large bowl for the dough.

   Ongeveer 1 min

2. 2

   Cut in the cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   Ongeveer 5 min

   Tip van de kok: Work quickly to keep the butter cold, which helps create a tender crust.

3. 3

   Add one whole egg, the remaining egg white from the separated egg, and almond extract; mix until a dough forms.

   Ongeveer 2 min

   Tip van de kok: Do not overmix the dough.

4. 4

   Divide the dough into two pieces, one slightly larger than the other for the bottom crust, and flatten each into a disc.

   Ongeveer 1 min

5. 5

   Wrap both dough discs in plastic wrap and chill in the refrigerator for at least 1 hour.

   Ongeveer 1 uur

   Tip van de kok: Chilling the dough makes it easier to roll and prevents shrinking during baking.

6. 6

   While the dough chills, prepare the pastry cream: heat the milk in a saucepan over medium heat until simmering.

   Ongeveer 5 min

   Tip van de kok: Watch carefully to prevent scorching the milk.

7. 7

   In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth.

   Ongeveer 2 min

8. 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.

   Ongeveer 2 min

   Tip van de kok: Temper the eggs slowly to prevent them from scrambling.

9. 9

   Cook over medium-low heat, whisking constantly, until the pastry cream thickens and comes to a gentle boil.

   Ongeveer 5 min

   Tip van de kok: Continue whisking for 1-2 minutes after it thickens to ensure the cornstarch is fully cooked.

10. 10

    Remove from heat and stir in the vanilla extract.

    Ongeveer 1 min

11. 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.

    Ongeveer 2 uur

    Tip van de kok: Cooling the cream quickly helps maintain its smooth texture.

12. 12

    Preheat your oven to 180°C (350°F).

    Ongeveer 15 min

13. 13

    On a lightly floured surface, roll out the larger dough disc into a 28cm (11-inch) circle.

    Ongeveer 3 min

14. 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.

    Ongeveer 2 min

    Tip van de kok: Ensure the dough extends slightly over the edge of the pan.

15. 15

    Spoon the chilled pastry cream evenly over the dough in the pan.

    Ongeveer 1 min

16. 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.

    Ongeveer 3 min

    Tip van de kok: Trim any excess dough for a neat finish.

17. 17

    In a small bowl, whisk together the egg yolk and milk for the egg wash.

    Ongeveer 1 min

18. 18

    Brush the top of the gâteau basque with the egg wash.

    Ongeveer 1 min

    Tip van de kok: This creates a golden, shiny crust.

19. 19

    Use a fork to create a decorative crosshatch pattern on top of the cake.

    Ongeveer 1 min

20. 20

    Bake for 45-50 minutes, or until the top is deeply golden brown.

    Ongeveer 50 min

    Tip van de kok: If the top browns too quickly, you can loosely tent it with foil.

21. 21

    Let the Gâteau Basque cool completely in the pan on a wire rack before serving.

    Tip van de kok: This cake is best served at room temperature or slightly chilled.