Gateau Basque (Basque Cakes) at home

Gateau Basque (Basque Cakes)

 Gateau Basque, a traditional pastry from the Basque region of France. This indulgent cake features a buttery, flaky crust and a rich, creamy filling that’s sure to satisfy your sweet tooth. In this article, we’ll explore the history and origins of Gateau Basque, as well as provide you with a step-by-step recipe that’s sure to impress your friends and family.

The History of Gateau Basque

Gateau Basque has a long and fascinating history that dates back centuries. The cake is believed to have originated in the Basque region of France, which is located on the border between France and Spain. The Basque people are known for their love of good food and drink, and Gateau Basque is just one of the many delicious culinary traditions that have been passed down through the generations.

The cake itself is quite simple, consisting of just a few basic ingredients, including butter, sugar, flour, and eggs. However, it’s the combination of these ingredients, along with the skill and technique of the baker, that makes Gateau Basque such a special and beloved dessert.

The Recipe for Gateau Basque

Now that you know a bit about the history of Gateau Basque, it’s time to try making it yourself! This recipe is adapted from the famous French pastry chef Pierre Hermé, and it’s sure to impress your guests.

 TOTAL TIME: 2 hours and 40 minutes 

Preparation: 2 hours and 30 minutes + Cooking time: 10 minutes

Ingredients:

For the crust:

• 200g all-purpose flour
• 100g unsalted butter, at room temperature
• 100g granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

For the filling:

• 500g whole milk
• 120g granulated sugar
• 1 tsp vanilla extract
• 2 egg yolks
• 50g cornstarch
• 80g unsalted butter, at room temperature

Directions:

1. Preheat your oven to 350°F (180°C).
2. To make the crust, cream together the butter and sugar until light and fluffy. Add in the egg and vanilla extract and mix until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix until the dough comes together.
4. Divide the dough into two pieces and roll each piece into a ball. Flatten each ball into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
5. To make the filling, heat the milk in a medium-sized saucepan until it just begins to simmer.
6. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
7. Slowly pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
8. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
9. Remove the saucepan from the heat and stir in the butter and vanilla extract.
10. Allow the filling to cool to room temperature.
11. Roll out one of the chilled dough disks and place it in the bottom of a 9-inch (23cm) tart pan. Trim any excess dough.
12. Pour the cooled filling into the pan.
13. Roll out the second dough disk and place it on top of the filling. Press the edges of the dough together to seal.
14. Use a sharp knife to cut a few slits in the top of the crust to allow