1,533 easy and fully explained recipes, with +66K photos and 78 videos

Gâteau Basque

Name: Gâteau Basque
Prep time: 2 h 11 min
Cook time: 40 min
Total time: 2 h 51 min
Yield: 1 gâteau
Cuisine: French
Ingredients: 4 egg yolks; 66 g caster sugar; 330 ml whole milk; 25 g cornflour; 2 tablespoons rum; 300 g flour; 120 g butter; 190 g caster sugar; 10 g vanilla sugar; 2 eggs; 10 g baking powder; ½ teaspoon fine (or table) salt; 20 g beaten egg

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.

82 K 4.8/5 (20 reviews)

2 hours 55 min. difficulté

Easy

3.20 €

1 gâteau

13 Ingredients

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

Times for this recipe

Preparation: 1 hour 8 min.

Resting: 1 hour 3 min.

Cooking: 40 min.

All in all: 2 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	560 RDI=50 %	160 RDI=20 %	3,890 RDI=190 %	16,280 RDI: 190 %
Per 100 g	5 RDI=2 %	40 RDI=4 %	10 RDI=2 %	300 RDI=20 %	1,270 RDI: 20 %