Gâteau Basque

Gâteau Basque
Photo courtesy of Stephen Devries

A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region of France. The name means simply “Basque Cake.” In the Basque language, the cake is called “Etxeko biskotxa” or “cake of the house.”

5.0 from 2 reviews
Gâteau Basque
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups plus 2 tablespoons (374 grams) granulated sugar
  • 3 large egg yolks (56 grams)
  • 3 large eggs (150 grams), divided
  • 3¾ cups (469 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • Custard Filling (recipe follows)
  • 1 tablespoon (15 grams) water
  • Garnish: confectioners’ sugar
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks and 2 eggs (100 grams), one at a time, beating well after each addition.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Turn out dough, and shape into 2 disks. Wrap each disk in plastic wrap, and refrigerate for at least 1 hour.
  3. Spray a 9-inch springform pan with baking spray with flour.
  4. On a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Refrigerate for at least 30 minutes.
  5. Pour Custard Filling into prepared crust, and refrigerate for at least 30 minutes.
  6. Roll remaining dough into a 12-inch circle. Place over filling, crimp edges, and trim excess dough. Refrigerate for at least 30 minutes.
  7. Preheat oven to 400°F (200°C).
  8. In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush top of dough with egg wash.
  9. Bake for 20 minutes. Reduce oven temperature to 350°F (180°C), and bake 25 minutes more, covering with foil to prevent excess browning, if necessary. Just before serving, garnish with confectioners’ sugar, if desired.

5.0 from 2 reviews
Custard Filling
 
Makes about 2 cups
Ingredients
  • 2¼ cups (540 grams) whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ½ cup (100 grams) granulated sugar
  • ½ cup (64 grams) cornstarch
  • 3 tablespoons (24 grams) all-purpose flour
  • 6 large egg yolks (112 grams)
  • 2 large eggs (100 grams
Instructions
  1. In a medium saucepan, heat milk and vanilla bean seeds over medium heat.
  2. In a medium bowl, whisk together sugar, cornstarch, flour, egg yolks, and eggs. Whisk hot milk mixture into sugar mixture. Return mixture to saucepan, and cook, whisking constantly, until bubbly and very thick, about 5 minutes.
  3. Remove from heat, and transfer to a large heat-proof bowl. Cover with plastic wrap, pressing wrap directly onto surface of custard. Let cool to room temperature before using, about 1 hour.

 

13 COMMENTS

  1. This looks delicious, I look forward to making it! I do have one question, The pastry cream uses only the seeds from the vanilla pod? Is it ok to add the scraped pod to the milk as well, and strain the finished product?

    • Hey Beth,
      Thank you for reaching out! That is perfectly fine to do- we love to see people adapt our recipes to more of their liking! Have fun with it and let us know how it turns out. Happy Baking!

  2. Would it be possible to sub vanilla extract for the vanilla bean? If so, how much extract should I use? I know the bean would have the best flavor but at $10/bean it’s a little steep. Thank you!

    • Hi Kristin,

      Thank you for reaching out! Yes, you can substitute the vanilla bean for the extract. We suggest using 3 teaspoons of vanilla extract in place of the 1 vanilla bean. Happy Baking!

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