Gâteau Basque is a traditional dessert from the Basque region of France, known for its rich, buttery crust and luscious filling. Typically filled with either pastry cream or cherry jam, this cake has a delightful balance of textures—the crust is slightly crisp on the outside, while the inside remains soft and tender. The flavors are simple yet elegant, with hints of vanilla and almond complementing the creamy or fruity filling. Gâteau Basque is perfect for special occasions or an indulgent afternoon treat, bringing a taste of French countryside baking to your table.
Ingredients:
For the dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg yolk (for brushing)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
For the pastry cream filling:
- 1 ½ cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
- 1 tbsp dark rum (optional)
Instructions:
- Make the dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture until a soft dough forms. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour.
- Make the pastry cream: In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth cream (about 3-4 minutes). Remove from heat, stir in the vanilla extract and rum (if using), and let it cool completely.
- Assemble the gâteau: Preheat the oven to 350°F (175°C) and grease a 9-inch tart or cake pan. Roll out one portion of the chilled dough and press it into the bottom and sides of the pan. Spread the cooled pastry cream evenly over the dough. Roll out the second portion of dough and place it on top, sealing the edges. Brush the top with the egg yolk for a golden finish and use a fork to create a crisscross pattern.
- Bake: Bake for 35-40 minutes, or until the top is golden brown. Let the gâteau cool in the pan before slicing.
This Gâteau Basque is a beautifully rustic dessert, with its buttery crust and rich filling making it a truly satisfying treat for any occasion!
