Gâteau Basque will always evoke happy memories for me. The first time I had ever tried Gâteau Basque was on the morning of my 16th birthday. It was a sunny summer day in Paris. My mother's cousin Lionel and his wife Angelique had bought me a Gâteau Basque. We celebrated in the morning and then visited my mother's God Mother Genveieve in Sucy-en-brie in the afternoon.
That day was a special day for me. Not only had it been the first time that I was able to visit Sucy-en-brie and see the grave of my great grandmother up to my great-great-great grandmother, but it was my first day ever riding the Metro, and visiting Paris.
When I think of Gâteau Basque, I think of that day. That sunny day where a mundane Metro ride was the coolest thing ever. That day where I got to visit the town where my family had lived for generations. The day that I got to see Paris, the city that can make you feel so old yet so young. That day that will always be my sweet 16.
When you think of Gâteau Basque what do you think? Some buzz words that could sum it up are decadent, homey, comfort food and creamy filling.
 |
| Beach of Bidart, France. Located in the Basque Country. Perfect for surfing and relaxing. Photo by Piggy In Paradise. |
The Gâteau Basque originates from the Basque country in South Western France. This region is lush and nestled cozily between rolling hills. Filled with pastures and traditional Basque houses.
It is no wonder that the Basque creators of this delicious cake chose to go with pastry cream. After all, those rolling hills are perfect for grazing cattle for fresh milk.
There are 2 main variations when it comes to Gâteau Basque, pastry cream or cherry. You can tell the filling by the design on the cake. Cross hatch means pastry cream and a traditional Basque emblem which, resembles a four petaled flower, is engraved to signal cherry.
 |
| Harbor of Guethary, France. A quaint place with a beach within walking distance. Photo by Piggy In Paradise. |
A recent trip to the Basque region gave us plenty of opportunity to indulge with this cake. I loved the region so much that I wanted to recreate this cake once we got home to bring back the sweet memories of the region. What better way to recreate memories than with food?
Whatever memories you are hoping to create, be it a birthday,or an anniversary. Let this cake take center stage for an unforgettable dessert.
Gâteau Basque
Servings: makes 1 Gâteau Basque, approximately 6 slices.
Time: 35 minutes, not including the time to refrigerate dough overnight or thaw butter to room temperature
Source: By
Myriam Rolando featured on the blog
French Today
Ingredients
Dough
250g of all purpose flour
125g of sugar
1 stick butter (approximately 113g -125g) butter at room temperature
1 egg yolk
1 whole egg
1 1/8 tsp instant active yeast (I used a packet from Fleichmann's and divided it out with a measuring spoon)
1 tsp vanilla
1/2 tsp grated lemon zest
1 pinch of salt
Pastry Cream
0.37 liter of whole milk
3 egg yolks
3 table spoons sugar
3 tablespoons flour, plus 2 tablespoons
1 teaspoon vanilla
small pinch of salt.
Dough
Step 1
Mix all ingredients for dough together.
Step 2
Knead the mixture for at least 2 minutes to make sure it is combined well.
Step 3
Refrigerate for at least 2 hours, or even overnight (which is recommended).
Cream
Step 1
In a saucepan on medium low heat add the eggs, sugar and 3 table spoons flour. Mix together and let heat slightly as if you were making a roux. Incorporate the flour into the eggs and let thicken slightly, but do not let it scorch or burn. At this point add the milk gradually. Stir constantly while slowly adding the milk in at least 3 portions.
Step 2
Mix constantly rubbing the bottom of the saucepan to avoid scrambling the eggs. After being on medium low heat for about 6 minutes raise the level of the heat to medium. If you feel that your cream has not thickened at all add the 2 tablespoons of extra flour. This will significantly speed up the process and turn the mixture into a thick pudding very quickly.
Step 3
Once thickened mix in the vanilla, remove from heat and let cool.
Assembly
The author of the recipe noted that this would be the most difficult part. And indeed it was! The dough will have become very hard from refrigeration and you will not be able to roll it out with a rolling pin.
Step 1
Grease a pie pan. Divide the dough mixture in half. Put one piece onto the pie pan and with your hands pull it outwards slowly. Keep doing this and use your hands to stretch and pull the dough from the center of the pie pan outwards until all the sides are covered. If holes develop it is easy to take pieces of dough and fill them in.
Step 2
Pour the cooled cream into the center and spread evenly if needed.
Step 3
(The hard part). With your hands mush out the last half of dough in the air as if it were pizza dough and you were trying to stretch it out. Once you have stretched it out all that you can lay it over the top of the cream. If holes have developed do not be alarmed. After baking the cream will have incorporated itself into the crust and it will not look as if it has holes.
Step 4
Make the design of your choice. I chose to go with the traditional cross hatch which signifies that there is pastry cream inside.
Step 5
Bake at 360 Fahrenheit for 50 minutes to 1 hour.
Pictures of the process
Working with the dough to incorporate it together.
Special Notes:
This recipe can be easily doubled to make two cakes.
Be patient with the dough. It will turn out great once baked!
You can add a little more lemon zest if you'd like. It really adds a depth of flavor.
