Here’s a classic Gâteau Basque recipe with a traditional pastry cream filling. This rich, buttery cake with its delicious filling is a true French delicacy from the Basque region.
Ingredients:
For the Pastry Cream (Filling):
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 tablespoon rum (optional)
For Assembling:
- 1 egg (for egg wash)
- A little sugar for sprinkling (optional)
Instructions:
1. Make the Pastry Cream (Filling):
- In a saucepan, heat the milk over medium heat until it begins to simmer (but not boil).
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture while whisking continuously. Then, pour the mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the cream thickens, about 2-3 minutes.
- Once thickened, remove from heat and stir in the vanilla extract and butter until fully incorporated.
- Transfer the pastry cream to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and refrigerate until fully cooled.
2. Prepare the Dough:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the egg yolks, whole egg, vanilla extract, and rum (if using) to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until the dough comes together. The dough will be slightly sticky but manageable.
- Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
3. Assemble the Gâteau Basque:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
- Roll out one portion of dough on a floured surface to fit the bottom of the cake pan. Carefully place it in the pan and press gently to cover the bottom.
- Spread the chilled pastry cream evenly over the dough.
- Roll out the second portion of dough and place it on top of the cream, sealing the edges to enclose the filling.
- Beat the remaining egg and brush it over the top of the cake to give it a golden, shiny finish.
- Using a sharp knife, lightly score the top of the cake in a crisscross pattern or create any design of your choice. (This is traditional but optional.)
4. Bake the Cake:
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
5. Serve:
- Once cooled, sprinkle the top with a little sugar if desired.
- Slice and enjoy your traditional Gâteau Basque!
Tips:
- Variations: You can also use cherry jam or another fruit jam in place of the pastry cream for a different version of the cake.
- Chilling the dough: It’s important to chill the dough before assembling the cake, as it makes it easier to handle and ensures the cake holds its shape.
- Serving: Gâteau Basque is delicious on its own, but it also pairs wonderfully with a cup of coffee or tea.
This Gâteau Basque is a wonderful treat with a delightful balance of rich pastry and creamy filling, perfect for dessert or a special occasion!