Delicious Gateau Basque Recipe – A French Classic
Welcome to the world of French pastry making! Today, let’s take a trip to the Basque region of France with a recipe for Gâteau Basque, a traditional dessert that’s sure to delight your taste buds.
Gâteau Basque takes its name from the Basque language “etxeko biskotxa,” which translates to “cake at home.” This two-layered filled cake is a staple in the region and comes in different variations, including cherry, chocolate, and mango. However, we’ll use pastry cream and black cherry jam fillings for this particular recipe.
This gateau has been around for centuries and has become an emblem of French culinary expertise. It’s believed that this French Basque cake originated from a bread-like pastry dough that bakers used in the 17th century. With time, they added various ingredients until they created what we know today as Gâteau Basque.
Don’t be intimidated by its fancy looks and rich history; this gateau is surprisingly easy to make with simple ingredients found in your pantry! Let me guide you through this classic dessert, taking you on a journey through the flavors that have delighted generations before us.
Why You’ll Love This Recipe
Indulging in cuisines of different cultures has always been a delightful experience, and the Gâteau Basque is a prime example of that. This traditional gateau hails from the Basque region of France, where it has been savored since the 19th century.
You’ll fall in love with this cake recipe at first bite, which is a magical blend of French pastry cream and buttery shortbread. The pastry cream-infused filling is soft and luscious, packed with flavors of vanilla and rum to create an explosion of taste in your mouth. The hint of sweetness from the irresistible cherry jam adds just the perfect balance to make it an all-time crowd-pleaser.
This dessert is two layers of perfection with just enough richness to remain sophisticated while being incredibly comforting. Just imagine taking a bite out of its crunchy shortbread base blended impeccably with its creamy filling – it’s like having a gastronomic paradise in your mouth!
Moreover, this recipe is versatile and customizable since you can fill it up with different jam or custards including black cherries, chocolate, mango or almond flour. You can even use crème pâtissière in place of pastry cream for a new twist! This dish is so special that it would be perfect for romantic dinners, festive celebrations or simply whenever you’re in need of some comfort.
So if you want to impress your guests with a classic French dessert or indulge in something extra-special for yourself, then look no further than the scrumptious Gâteau Basque recipe! It’s going to be your new go-to dessert recipe once you taste it!
Ingredient List
Before diving into the recipe, let’s take a look at what you’ll need to create this French delicacy. This gâteau basque recipe calls for simple ingredients that are commonly found in most kitchen pantries. Here is the ingredient list you’ll need:
For The Pastry Dough
- 2 sticks (227g) unsalted butter, softened
- 1 1/4 cups (150g) powdered sugar
- 3 egg yolks
- 1 whole egg
- 1 tsp vanilla extract
- 3 cups (360g) all-purpose flour
- A pinch of salt
For The Pastry Cream Filling
- 2 cups (480ml) whole milk
- 6 egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (32g) cornstarch
- Seeds from 1/2 a large vanilla bean or 2 tsp of vanilla extract
- A splash of rum
For The Cherry Filling (Optional)
- 1 cup of black cherry jam
Note that you can make variations to your gateau basque by adding your preferred fruit filling such as mango, chocolate, or even a cheesecake twist. If you can’t find black cherry jam, feel free to use other fruit jams such as apricot, raspberry or strawberry.
The Recipe How-To
Now that we have gathered all the necessary ingredients, it’s time to proceed to the fun part: making our Gâteau Basque! As a professional baker, let me guide you through the steps of creating this delectable pastry.
Preparing the Gateau Dough
Step 1: Making the Dough
In a large mixing bowl, cream 1 cup of softened butter and 3/4 cup of granulated sugar until light and fluffy. Add in 2 egg yolks, 2 tablespoons of rum (optional), and 1 teaspoon of vanilla extract. Beat them all together until fully incorporated.
Step 2: Mixing the Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually mix in the dry ingredients to the butter mixture until it forms a smooth dough. Divide the dough into two equal parts, wrap each with plastic wrap, and refrigerate for at least an hour.
Making the Pastry Cream Filling
Step 3: Creating Vanilla Pastry Cream
In a saucepan, heat up 2 cups of whole milk, along with a split vanilla bean (or 2 teaspoons of vanilla extract). In another mixing bowl, whisk together 4 egg yolks, 1/4 cup of granulated sugar, and 1/4 cup plus 1 tablespoon of cornstarch until pale yellow.
Step 4: Assembling Cake Layers
Bring milk mixture to a simmer then gradually pour into egg yolk mixture while constantly whisking. Transfer back into saucepan and bring to boil. Pour pastry cream onto large, shallow dish to create quick cooling layer. Place plastic wrap directly on top so skin doesn’t form on top. Refrigerate for at least an hour or overnight.
Step 5: Adding Cherry Jam
Roll out one part of the chilled dough to about 1/8 inch thick (3mm) size enough to line bottom and sides of round cake pan without holes that is at least 8 inches in diameter (or 20 cm). Spread about half jar or thick black cherry jam on top that covers much surface but not all up to edge as it may pop during baking. Carefully scoop chilled vanilla pastry cream on top jam’d layer atop jam’d layer with an offset spatula or any flat spreader used in pastry.
Step 6: Baking the Gateau Basque
Preheat oven at 190°C degree. Take out other part of chilled dough from fridge let stand on working surface for few minutes or slap between palms lightly soften just little to make pliable aside from being cold firm. Lay it flat over assembled cake above pastry cream side down so that it sticks well with first layer’s dough enclosing pastry cream completely but prop
Substitutions and Variations
A great recipe is like a blank canvas, you can add your own twist and turn it into something that is uniquely yours. The same goes for the gateau basque recipe. Here are some substitutions and variations to consider:
– Filling: While this recipe calls for pastry cream and cherry jam, you can swap out the flavors to your liking. For instance, mango an elegant twist or sub chocolate for a richer flavor.
– Flour: If you want a gluten-free version, you can try using almond flour instead of all-purpose flour. It will change the texture of the cake, but it will still be delicious.
– Rum: This recipe calls for rum in both the cake batter and pastry cream. However, if you prefer a non-alcoholic version, simply omit the rum or replace it with vanilla extract.
– Sugar: You can reduce or increase the amount of sugar in this recipe to suit your tastes. Just keep in mind that reducing the sugar may change the overall texture of the cake.
– Milk: The type of milk you use can also affect the taste and texture of this dessert. Substitute whole milk with half-and-half or cream for a richer flavor.
Regardless of what variations you choose to make, keep in mind that these changes may affect baking times and cooking temperature, so be sure to adjust accordingly. With these variations and substitutions at hand, let your creativity take over and create your own one-of-a-kind pastry masterpiece while still relishing its classic flavors!
Serving and Pairing
After baking your delectable Gateau Basque to perfection, you might want to serve it to your guests in a way that enhances its flavor and texture. Traditionally, the cake is served in small, round slices that are often dusted with powdered sugar for an added touch of sweetness. For an extra indulgent dessert, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
The Gateau Basque’s buttery texture and subtle sweetness make it a versatile option for pairing with various beverages. A hot cup of coffee or tea perfectly complements the cake’s rich flavors, making for a cozy and comforting treat during colder weather. If you’re more of a wine enthusiast, try an off-dry Riesling or Sherry, both of which have enough acidity to balance out the cake’s rich taste.
Another great serving suggestion is to pair the Gateau Basque with luscious fruits such as mango or cherries. A homemade cherry jam is also an ideal accompaniment to this pastry – adding bright notes of sweet and tart flavor to every bite.
As a French dessert originating from the Basque region of France, you might want to theme your party with other French classics such as crème pâtissière-filled tarts or almond-flour based gateaus. Or take it up a notch and create an entire Basque menu featuring dishes like traditional basque cheesecake or even chocolate gateau.
However you decide to serve the Gateau Basque, just remember not to skimp on cutting generous slices so everyone can enjoy this irresistible delicacy!
Make-Ahead, Storing and Reheating
Making the gateau basque is an endeavor that takes some time and effort, but it’s possible to make parts of this recipe in advance.
The pastry cream can be made up to three days ahead of time and should be refrigerated until ready to use. Make sure to keep it in an airtight container to prevent it from drying out or developing a crust. The same applies to the gateau basque dough, which can be kept refrigerated for up to three days or frozen for up to a month.
Once baked, the gateau basque can be stored at room temperature for about two days. Simply allow it to cool completely before wrapping it tightly in foil or plastic wrap. If you’re storing it for longer than two days, place it in the fridge and let it come to room temperature before serving.
To reheat the gateau basque, preheat your oven to 325°F (160°C) and place the wrapped cake on a baking sheet. Bake for about 10-15 minutes, or until heated through. Make sure not to leave it in too long or at too high a temperature as you could dry out the cake.
As with many traditional desserts like this one, there’s no need to skimp on flavor just because you’re reheating your leftovers. Garnish with a sprinkle of powdered sugar or top with some whipped cream and fresh fruit before serving. This will help brighten flavors and breathe new life into your Gateau Basque!
Tips for Perfect Results
Now, let’s dive into some tips that will help you achieve perfect results when baking a tasty gateau Basque.
1. Keep the Dough Cool
It’s important to handle the dough for the gateau Basque delicately and keep it cool at all times. Once you have made the dough, wrap it in plastic wrap and keep it in the refrigerator for 30 minutes to an hour. This will allow the dough to relax and prevent it from becoming too elastic when rolling out. It will also make it easier to work with and less likely to tear.
2. Use High-Quality Ingredients
Another essential tip for making a delicious gateau Basque is using high-quality ingredients. Make sure you use good quality butter, flour, and sugar as this will impact the overall taste of your cake. And remember, use real vanilla extract instead of imitation one for added flavor.
3. Use a Ready-Made Pastry Cream
Making pastry cream from scratch can be time-consuming, so a smart trick is to use ready-made pastry cream powder that you can find in specialty baking stores. Just follow the instructions on the packaging and create an indulgent filling for your gateau Basque without the hassle.
4. Consider Different Filling Options
You don’t have to stick to traditional cherry jam or pastry cream filling when making a gateau Basque. Experiment with different fillings like mango or chocolate ganache, or even make a savory version with cheese and vegetables for a delightful twist.
5. Don’t Rush It
Patience is key when making a gateau Basque because it needs enough time to bake evenly in the oven. It typically takes 35-40 minutes at 180°C (350°F). To test if it’s done well, stick a toothpick or knife through the center of the cake; if it comes out clean, your gateau Basque is ready for feast time.
By following these tips, you are guaranteed to create an unbeatable gateau Basque that is sure to impress everyone who tries it!
FAQ
Now that you know how to make this delicious French pastry, you might have some questions about the recipe. Here are some common questions and answers to help ensure your Gateau Basque turns out perfectly every time.
Does Gâteau Basque need to be refrigerated?
Once your delightful jam-filled cake is prepared, it’s important to store it correctly to ensure maximum freshness. To keep it fresh for a day or two, wrap the cake securely and store it at room temperature. However, for the cream-filled cake, refrigeration is a must to prevent spoilage. So, make sure to refrigerate this delectable treat if you plan on keeping it overnight. Don’t forget to savor every bite!
What is Basque made with?
The Gâteau Basque is a traditional dessert made with a rich pastry dough made from wheat, sugar, and butter. The pastry dough used is specifically the pâte sablée, not brisée. Normally, it is filled with either black cherry jam or a creamy filling, such as almond or vanilla pastry cream.
Where does Gâteau Basque come from?
The Basque custard cake has gained tremendous popularity among Basque communities and even has a museum dedicated to teaching the baking method. In the charming French village of Kanbo (Lapardi), a two-day Fête du Gâteau Basque is celebrated to honor this pastry.
What is in the cake?
To bake a delicious cake, you’ll need a handful of essential ingredients, including flour, fat, sugar, eggs, liquid, salt, and leavening agents. These ingredients work together to create a fluffy and moist cake that’s sure to satisfy your sweet tooth.
Bottom Line
In conclusion, there is no better way to impress your guests than with a delightful French pastry like the gateau Basque. With its delicious vanilla pastry cream filling and flaky buttery crust, this traditional dessert from the Basque region will transport you to the charming countryside of France.
Whether you have a sweet tooth or just appreciate fine baking, this recipe is guaranteed to satisfy your taste buds. And with our helpful tips and variations, you can easily personalize your gateau Basque according to your preferences and creativity.
So why not indulge yourself in the ultimate French baking experience and try making this classic gateau at home? With simple ingredients that are easy to find, you can surprise your friends and family with a homemade delight that will make you feel like a true pastry chef.
Don’t hesitate to experiment with different flavors and fillings such as mango or chocolate. And remember to share your experience with us in the comments below!
Gateau Basque (French Pastry Cream Version) Recipe
Ingredients
FOR DOUGH
- 1/2 cup sugar
- 4 tablespoons butter (unsalted & softened)
- 3/4 cup flour
- 1/8 ounce yeast (5 gm)
- 1 pinch salt
- 1 teaspoon rum
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
FOR PASTRY CREAM
- 1 cup milk
- 1/2 vanilla bean
- 2 1/4 cups flour
- 6 tablespoons sugar
- 1 teaspoon rum
- 2 egg yolks
- 1 egg yolk (beaten, for glaze)
- powdered sugar (for dusting)
Instructions
- Make dough by mixing all dough ingredients in a lrg bowl. Do not knead dough too much, but rather allow it to rise for 2-3 hours.
- Make pastry cream by heating the milk in a saucepan together w/the vanilla bean split lengthwise. Remove from heat, cover & allow the vanilla to infuse for 20 minutes.
- In a mixing bowl, combine flour, sugar, rum & 2 egg yolks. Remove the vanilla bean from the saucepan & bring the milk back to a gentle boil. Gradually pour it over the flour/sugar mixture while whisking vigourously. Return mixture to the saucepan, reheat to a gentle boil (stirring freq), remove from heat & set aside.
- Preheat oven to 350F (180C).
- Roll out 2/3 of the dough to fit the base & sides of a shallow 9-in rd cake pan. Spread the filling over the dough, fold over the dough edges & brush them w/a little beaten egg yolk.
- Roll out the remaining dough to cover the filling completely, glaze w/beaten egg yolk & bake for 45 minutes.
- Allow to cool slightly, refrigerate till cold & dust w/powdered sugar prior to serving. Garnish w/red berries as desired.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.