Why You’ll Love This Recipe
- Authentic taste: The shortcrust pastry and vanilla pastry cream create the perfect combination of textures and flavors.
- Easy to make: While it’s a traditional dessert, it’s simple to prepare with clear, easy-to-follow steps.
- Prepare in advance: Gateau Basque keeps well for several days, making it a great choice for a dessert you can prepare ahead of time.
- Delicious and refined: Once cooled and rested, the cake becomes even more flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastry:
- 300g wheat flour
- 150g cold unsalted butter, diced
- 150g powdered sugar
- 1 whole egg + 1 egg yolk
- A pinch of salt
- Zest of 1 untreated lemon
For the Vanilla Pastry Cream:
- 500ml whole milk
- 100g sugar
- 4 egg yolks
- 40g cornstarch (Maïzena)
- 1 vanilla pod (or 1 teaspoon vanilla extract)
- 50g unsalted butter, diced
For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Instructions
1. Prepare the Vanilla Pastry Cream:
- Infuse the vanilla: In a saucepan, pour the milk and split the vanilla pod lengthwise. Scrape out the seeds and add them to the milk along with the pod. Bring to a boil over medium heat, then remove from heat and let it infuse for about 15 minutes.
- Prepare the egg and sugar mixture: In a bowl, whisk the egg yolks with the sugar until the mixture is pale and frothy. Add the cornstarch and mix well to avoid lumps.
- Pour in the hot milk: Remove the vanilla pod from the milk, then pour the hot milk slowly into the egg mixture while whisking constantly to prevent the eggs from cooking.
- Cook the cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the cream thickens. The cream is ready when it coats the back of a spoon.
- Add the butter: Remove from heat, add the diced butter, and whisk until the butter is completely melted and incorporated into the cream.
- Cool the cream: Pour the pastry cream into a clean dish, spreading it out to help it cool more quickly. Cover with plastic wrap, pressing it directly onto the cream to avoid a skin from forming. Let it cool completely in the refrigerator for at least 2 hours, ideally overnight.
2. Prepare the Pastry:
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, and salt. Add the lemon zest.
- Incorporate the butter: Add the cold butter, cut into small pieces, to the flour mixture. Work the butter into the flour using your fingertips until the mixture becomes crumbly.
- Add the eggs: Add the whole egg and egg yolk to the mixture. Quickly mix until a dough forms. Do not overwork the dough, as this will make it tough.
- Chill the dough: Divide the dough into two balls, one slightly larger than the other (for the bottom of the cake). Flatten each ball into a disc and wrap them in plastic wrap. Chill in the refrigerator for at least 1 hour.
3. Assemble the Gateau Basque:
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Roll out the dough: On a lightly floured surface, roll out the larger disc of dough into a circle approximately 24 cm (9 inches) in diameter.
- Line the mold: Place the rolled dough into a round cake pan, gently pressing it into the sides of the pan. Trim the excess dough around the edges.
- Fill with pastry cream: Take the cooled pastry cream from the refrigerator and lightly whisk it to loosen it up. Pour the pastry cream into the tart shell and spread it evenly.
- Cover with the second layer of dough: Roll out the second disc of dough into a circle approximately 20 cm (8 inches) in diameter. Place it over the pastry cream and press down gently around the edges to seal the two layers of dough. Trim any excess dough.
- Apply the egg wash: In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the top of the cake using a pastry brush.
- Create a design: Use a fork to draw traditional crisscross patterns on the top of the cake.
4. Bake the Gateau Basque:
- Bake the cake in the preheated oven for 45 to 50 minutes, or until the cake is golden brown.
- Let the cake cool completely on a wire rack before removing it from the pan. Once cooled, wrap the cake in plastic wrap and refrigerate for at least 2 hours, ideally overnight.
Servings and Timing
- Servings: 8-10 portions
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Chilling Time: 2 hours
- Total Time: 5 hours 15 minutes
Variations
- Add a twist to the cream: You can infuse the pastry cream with orange zest or a splash of rum for a unique flavor.
- Gluten-free: You can substitute the wheat flour with a gluten-free flour mix for a gluten-free version of this delicious treat.
- Different flavors: Try adding a little cocoa powder to the dough for a chocolate version of this dessert.
Storage
- Storage: The Gateau Basque can be stored in the refrigerator for up to 3-4 days. The flavors actually improve after resting in the fridge overnight.
- Freezing: You can freeze the baked gateau basque for up to a month. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing.
Nutrition (Per Serving)
- Calories: 355 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 170mg
FAQs
Can I use store-bought dough for the Gateau Basque?
Yes, you can use store-bought pie dough or puff pastry if you prefer. However, making the dough yourself will give the cake its authentic flavor and texture.
Can I make the Gateau Basque ahead of time?
Yes, the Gateau Basque is even better the next day, after the flavors have had time to meld. It’s perfect for making ahead and serving at gatherings.
How do I prevent the crust from being too hard?
Make sure to handle the dough gently and avoid overworking it, as this can make the crust too tough. Chilling the dough before rolling it out will also help it stay tender.
Conclusion
The Gateau Basque Crème Vanille is a simple yet refined dessert, perfect for any occasion. With its soft shortcrust and creamy vanilla pastry cream, it combines wonderful textures and flavors. Easy to prepare, it will surely impress your guests!
Gateau Basque Vanilla Cream: The Traditional and Easy Recipe
The Gateau Basque Crème Vanille is a traditional pastry from the Basque region, featuring a crispy shortcrust pastry and a creamy vanilla pastry cream filling. This simple yet refined dessert is perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
300g wheat flour
150g cold unsalted butter, diced
150g powdered sugar
1 whole egg + 1 egg yolk
A pinch of salt
Zest of 1 untreated lemon
500ml whole milk
100g sugar
4 egg yolks
40g cornstarch (Maïzena)
1 vanilla pod (or 1 teaspoon vanilla extract)
50g unsalted butter, diced
1 egg yolk
1 tablespoon milk
Instructions
- In a saucepan, heat the milk with the vanilla pod and seeds, bring to a boil, then let infuse for 15 minutes.
- Whisk the egg yolks with sugar until pale, add cornstarch, then pour in the hot milk slowly while whisking. Cook the mixture over medium heat until it thickens.
- Remove from heat, add butter, and whisk until smooth. Let the cream cool and refrigerate for at least 2 hours.
- In a large bowl, combine the flour, sugar, salt, and lemon zest. Add cold diced butter and work it into the flour until the mixture is crumbly.
- Add the egg and egg yolk, then quickly mix to form dough. Chill the dough for at least 1 hour.
- Preheat oven to 180°C (350°F). Roll out the larger dough disk and line a round cake pan. Add pastry cream and spread evenly.
- Roll out the second disk, cover the cream, seal the edges, and apply an egg wash with egg yolk and milk. Draw a design on top using a fork.
- Bake for 45-50 minutes until golden. Let cool, then refrigerate for at least 2 hours before serving.
Notes
For added flavor, try infusing the cream with orange zest or a splash of rum.
For a gluten-free version, substitute wheat flour with a gluten-free flour mix.
Handle the dough gently to avoid tough crust; chilling it helps maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: undefined
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 45g
- Fiber: undefined
- Protein: 6g
- Cholesterol: 120mg
