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Gâteau Basque

This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream).

This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a useful tip to make this easier.

22,9464.7/5 for 17 ratings

Last modified on: September 11^th 2018

For 1 gâteau, you will need:

1 4 egg yolks
2 66 g caster sugar
3 330 ml whole milk
4 25 g cornflour
5 2 tablespoons rum
6 300 g flour
7 120 g butter
8 190 g caster sugar
9 10 g Vanilla sugar
10 2 eggs
11 10 g baking powder
12 ½ teaspoon fine (or table) salt
13 20 g beaten egg
Total weight: 1,285 grams

Change those ingredients for: 1 gâteau 2 gâteaux 3 gâteaux

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 8 min.	1 hour 3 min.	40 min.	2 hours 51 min.

Keeping: Several days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 30 min.

Prepare the confectioner's custard with 4 egg yolks, 66 g caster sugar, 330 ml whole milk and 25 g cornflour, using the method explained here.

When the custard is cooked, add 2 tablespoons rum, mix well and cover.

Set aside in the refrigerator.

Stage 2 - 5 min.

Put into a food-mixer bowl: 300 g flour, 120 g butter, 190 g caster sugar, 10 g Vanilla sugar, 2 eggs, 10 g baking powder and ½ teaspoon fine (or table) salt.

Stage 3 - 5 min.

Start kneading and stop as soon as the dough is evenly mixed.

Stage 4 - 2 min.

Weigh the dough and divide into 2 unequal parts: 1/4 and 3/4.

Stage 5 - 7 min.

Roll out the smaller piece of dough between 2 sheets of cooking parchment into a circle...

Stage 6 - 7 min.

...the size of your tin or mould.

Using 2 sheets of cooking parchment makes it easier to roll out the soft, fragile dough.

Stage 7 - 1 hour

Then roll out the larger piece of dough, again using 2 sheets of cooking parchment, into a circle a little larger (by about 1 inch / 2 or 3 cm) than your tin.

Lay both circles, still in their papers, on a baking sheet and refrigerate for at least 1 hour or overnight.

Stage 8 - 3 min.

After this, the dough will be firmer and easier to handle.

Take the larger circle out of the fridge, carefully remove the paper and lay the dough in the tin.

Preheat your oven at 360°F (180°C).

Stage 9 - 4 min.

Fill the case with the rum-flavoured custard and level the top.

Stage 10

Turn the edges of the dough in towards the centre.

Stage 11 - 2 min.

Take the remaining circle out of the fridge, carefully remove the paper and lay in the tin like a "lid" on top of the custard filling.

Stage 12 - 3 min.

Glaze the top of the cake.

Stage 13 - 3 min.

If you like, you can decorate the top by marking the dough with a fork. Use a bit of pressure, or the marks will disappear during cooking.

Stage 14 - 40 min.

Bake for 40 minutes.

Best eaten cold, the gâteau Basque will only improve if kept for a day or two.

Remarks

For an even more pronounced rum flavour, add a tablespoonful to the bowl before mixing the dough.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,837 Kcal or 16,065 Kj	75 gr	519 gr	155 gr
192 %	29 %	49 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
299 Kcal or 1,252 Kj	6 gr	40 gr	12 gr
15 %	2 %	4 %	2 %

Per gâteau
Energetic value	Proteins	Carbohydrates	Fats
3,837 Kcal or 16,065 Kj	75 gr	519 gr	155 gr
192 %	29 %	49 %	23 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 gâteau : 3.19 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Milk rolls, Lime confectioner's custard (pastry cream), Real custard sauce (crème anglaise), Coconut-vanilla cream for Elsa , ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Nantes Tourton, French onion soup, Carbonnade, Rabbit civet "à la normande", Chocolate sweetcrust pastry, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Couscous, Panettone, Roast pork with sage, cooked in a bag., Grilled fillet of salmon with corn salad cream, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Eggs meurette, Warm apple feuillantines, Clafoutis "Marie-Antoinette", Nougat, ... All

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