Gateaux basque

A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region of France, gateaux basque. Hey Robert! Thanks for reaching out. If you want to reach out to us to discuss further and in detail about your steps in making the custard, email gateaux basque hoffmanmedia.

Accueil » The real recipe for traditional Basque cake. In a clean bowl combine the butter , sugar and salt. Add the egg yolks , then the whole eggs , incorporate well to the mix. In a different recipient blend together the dry ingredients flour and baking soda. Bring the milk to a boil infusing the vanilla pod.

Gateaux basque

This version, made with ingredients from an American supermarket, follows the tradition of sandwiching two rounds of rolled-out dough with jam. In the Pays Basque, where the filling is sometimes pastry cream, the jam is usually local black cherry. Log in or sign up to save this recipe. Working with a mixer use a paddle attachment if you have one , beat together the butter and both sugars on medium speed until smooth, about 3 minutes. Add the egg, and beat for another 2 minutes, scraping the bowl as needed. Beat in the vanilla; the mixture should be smooth. Add the flour mixture all at once, then pulse the mixer to begin incorporating it. Mix on low until blended. Turn the dough out onto a work surface, gather into a ball, then divide in half. Shape each piece into a disk — the dough will be sticky — and put each between sheets of parchment paper. Using a rolling pin, roll each piece into a round just a smidge wider than 8 inches.

Cook Time 30 minutes. Made exactly as described.

That description was more than enough to sell me on the idea—it wasn't long before I'd baked my own. The result was lightly sweet with a sturdy yet tender, slightly crumbly crust, buttery-rich flavor, and a creamy center. Nowadays, the cake is a fixture of Basque culinary culture, so much so that there is a museum , a two-day annual festival , and an Eguzkia association of twenty pastry chefs, all of whom are dedicated to promoting and upholding the cake's tradition. Basque cake has two main components: the dough and the filling. The dough itself is made from all-purpose flour, baking powder, granulated sugar, eggs, butter, and salt. The addition of baking powder helps the dough rise slightly and lightens the final texture, avoiding dense and heavy results. I like to mix in almond flour, a non-traditional ingredient, which I found adds a nubbly quality to the dough and complements the almond extract another addition of my choosing in the pastry cream filling.

The buttery, soft crust contains a set pastry cream flavoured with vanilla seeds and orange zest. A true French classic. Rooted in classical technique, Steve Groves' impeccable dishes remind us all why French cooking has been the envy of the world for centuries. Please sign in or register to send a comment to Great British Chefs. Join our club. Members Area.

Gateaux basque

It has a deliciously rich and buttery double layered crust encasing a delicious pastry cream. Although locals tradtionally serve this cake to accompany coffee or tea, its elegant crosshatch pattern on the top gives it a rustic charm and makes this cake plenty elegant for special occasions, or as a centerpiece for dessert. There is also a charming little museum dedicated to the cake in the neighboring town of Sare. Having tasted both versions many times, I can say they are equally delicious — although the latter version with pastry cream is a bit richer and fancier, better suited for big occasions. We construct this recipe from two layers of buttery crust filled with a vanilla pastry cream. It is buttery and crisp on the outside and slightly chewy in the middle. Like most Basque cooking, this recipe is based on simple ingredients and simple techniques, although it does require a few more extra steps than your average cake. Perhaps more importantly, the quality and freshness of the ingredients you choose will make a big difference.

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Grease an 8-inch cake pan with butter and set aside. Wrap each disk tightly in plastic wrap and refrigerate for at least 3 hours and up to 1 day. Can someone advise? Using your hands, tuck the top layer of dough in along the space around the perimeter, making sure that the outermost edge of the dough is upright. In a medium bowl, whisk together pastry cream, rum if using , and almond extract until thoroughly combined. In a medium bowl, whisk together the flour, baking powder and salt. Is it ok to add the scraped pod to the milk as well, and strain the finished product? Ingredients Yield: 8 servings. Add the egg, and beat for another 2 minutes, scraping the bowl as needed. Bring the milk to the boil with the orange zest and vanilla pod and seeds. Is this helpful? Any adjustments for 9 x 3 round cake pan, with removable smooth bottom no cross hatch? This cake came out great. Plum jam is also a good filling but my introduction to the pastries, and the reason I gained five pounds in one summer, were the cakes with a filling of rich pastry cream, flavored with a bit of rum.

That description was more than enough to sell me on the idea—it wasn't long before I'd baked my own. The result was lightly sweet with a sturdy yet tender, slightly crumbly crust, buttery-rich flavor, and a creamy center.

You have entered an incorrect email address! We also have a video on IGTV that may help. Public Private. It is for a loaf that has blueberries, but it is a similar concept. Tastes of the nation: how does British food fare in Paris? I use a good quality raspberry jam as the filling although I have tried a thick cherry jam occasionally. Cranberry-Lemon Eton Mess Dorie Greenspan ratings with an average rating of 4 out of 5 stars Get help. Understand audiences through statistics or combinations of data from different sources. Search history. I made these into mini pies using a tart pan.