Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos

Gâteau Basque

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.

14,4124.7/5

Grade this recipe :

Last modified on: September 11th 2018

For 1 gâteau, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 8 min.1 hour 3 min.40 min.2 hours 51 min.
Preservation: 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

1 Gâteau Basque  : Photo of step #1Prepare 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.
30 min.
2 Gâteau Basque  : Photo of step #2Put 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. 5 min.
3 Gâteau Basque  : Photo of step #3Start kneading and stop as soon as the dough is evenly mixed. 5 min.
4 Gâteau Basque  : Photo of step #4Weigh the dough and divide into 2 unequal parts: 1/4 and 3/4. 2 min.
5 Gâteau Basque  : Photo of step #5Roll out the smaller piece of dough between 2 sheets of cooking parchment into a circle... 7 min.
6 Gâteau Basque  : Photo of step #6...the size of your tin or mould.

Using 2 sheets of cooking parchment makes it easier to roll out the soft, fragile dough.
7 min.
7 Gâteau Basque  : Photo of step #7Then 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.
1 hour
8 Gâteau Basque  : Photo of step #8After 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).
3 min.
9 Gâteau Basque  : Photo of step #9Fill the case with the rum-flavoured custard and level the top. 4 min.
10 Gâteau Basque  : Photo of step #10Turn the edges of the dough in towards the centre.
11 Gâteau Basque  : Photo of step #11Take 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. 2 min.
12 Gâteau Basque  : Photo of step #12Glaze the top of the cake. 3 min.
13 Gâteau Basque  : Photo of step #13If 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. 3 min.
14 Gâteau Basque  : Photo of step #14Bake for 40 minutes.

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

Remarks

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

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
393480 gr519 gr160 gr
197 %31 %49 %24 %
Per 100 g
CaloriesProteins CarbohydratesFats
3026 gr40 gr12 gr
15 %2 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 gâteau : 3.25 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Real custard sauce (crème anglaise), Elsa's Comtoise galette, Fresh mint ice-cream, Potimarron and leek soup, ... [All]
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Chestnut Fudge Cupcakes, Saucipain, Naan, Génoise (Genoa sponge), Cod loin with saffron, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Financiers, Tomato tatin, Cookies, Pan-fried salmon with white cabbage, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Norman flambéed apples, Apple charlotte with toasted brioche, Breton sablé biscuit dough, Warm apple feuillantines, ... [All]

visitors have also looked at

Flambéd bananas
Flambéd bananas
Crème brulée
Crème brulée
Soft fruits in sabayon
Soft fruits in sabayon
Tiramisu
Tiramisu
European glass
European glass

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page