Oh, gâteau basque! A memory of holidays in the Pyrenees last summer. I’d discovered this cake a few months earlier at the pastry fair. I attended the gâteau basque demo by Maison Pariès and had the chance to taste a piece still warm, and it was a revelation! I never thought I’d like this kind of dessert but I simply L-O-V-E-D it! It was melting, indulgent, delicately fragrant… So naturally, passing through the Pyrénées-Atlantiques, I couldn’t miss out.
With my little family and my friend Fanny (whom I’ve already had the chance to mention in the article devoted to the peach and verbena tart), we played the testers: Thierry Bamas, Lionel Raux and Maison Pariès (of course). It’s surprising to see that no two gâteaux basques are alike. And since there’s no accounting for taste, you just have to find the one that suits you.
Personally, I didn’t like Thierry Bamas’s gâteau basque at all, I found neither the taste nor the texture of the cream in the centre. As a result, I found it really dry, I was disappointed. We then tried Lionel Raux’s gâteau basque. Very different from the previous one, that one had a nice layer of cream, it was indulgent. Taste-wise, it was missing a little something. In the end, it really is Maison Pariès’s that I preferred. Less creamy than Lionel Raux’s (but more so than Thierry Bamas’s), it had an extraordinary taste! So you need to find the one that you like. A bit like flans!
Back home, I knew it was a recipe I’d try to reproduce. However, there are loads of them online.
I decided to try Pablo Gicquel’s gâteau basque which appeared in issue #33 of Fou de Pâtisserie.
Above all, I was won over by the version made by Dominique from La pâte de Dom who recently made this recipe on video. Her videos are magnificent, detailed, precise, perfect for getting started on a new dessert.
The verdict? Oh my goodness, I can’t believe a dessert this good is this simple to make!!! I loved this dessert, it really reminded me of my gourmet trip to Bayonne, but better ???? The next day, it was even better!
Ingredients & Method
3 components · Full recipe
Pastry (to start the day before)
Ingredients
- 150 g (5.3 oz) sugar
- 145 g (5.1 oz) unsalted butter
- 220 g (7.8 oz) flour
- 3.3 g (0.1 oz) baking powder
- 75 g (2.6 oz) egg yolks
- 3 g (0.1 oz) lemon zest (I only used one lemon)
- 0.7 g (0 oz) salt
Method
1
Start by sifting the flour and baking powder together.
2
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter cut into pieces, salt and lemon zest and start mixing on low speed. Gradually increase the speed.
3
Add the sifted flour and baking powder mixture, then mix briefly on low speed. The mixture should be crumbly — don’t overwork it!
4
Add the egg yolks and mix as little as possible, still on low speed. When the dough starts to form a ball, stop the mixer. Do not overwork the dough.
5
Form a ball of dough, then divide it into 2 portions.
Pastry cream (can be made the day before)
Ingredients
- 250 g (8.8 oz) whole milk
- 40 g (1.4 oz) egg yolks
- 60 g (2.1 oz) sugar
- 15 g (0.5 oz) dark rum
- 1 vanilla pod
- 25 g (0.9 oz) cornstarch
Method
1
In a bowl, whisk together the egg yolks and sugar until the mixture turns pale.
2
Add the cornstarch and mix.
3
Bring the milk to the boil with the vanilla seeds and pod in a saucepan. Pour three-quarters of the milk into the bowl in a thin stream, whisking continuously, then pour everything back into the saucepan with the remaining hot milk.
4
Whisk over medium heat until the cream thickens, about 3 minutes.
5
Off the heat, add the rum and mix one last time (optional, of course).
Assembly of Pablo Gicquel’s basque cake
Ingredients
- 1 egg yolk
- a little brown sugar
Method
1
The next day, remove the Silpat mat and cut out a 24 cm (9.4 in) diameter circle from one of the 2 pieces of dough to line the tart ring.
2
Butter and sugar the 20 cm (7.9 in) ring and place it on a Silpat mat, itself placed on a perforated baking sheet. Line the tart ring with the 24 cm (9.4 in) circle of dough. The dough is very easy to handle, unlike sweet pastry. Don’t forget to press a right angle at the base.
3
Trim the excess dough with a paring knife and refrigerate.
4
Place the pastry cream in a small bowl and smooth it with a whisk or small blender.
5
Spread the pastry cream over the entire surface of the dough, smoothing evenly with a small offset spatula.
6
Place the second piece of dough that you also rolled out the day before on top. Roll over it with a rolling pin to seal the two discs of dough together. Remove any excess dough.
7
Egg-wash the basque cake a first time with a beaten egg yolk and refrigerate for one hour.
8
Egg-wash a second time, then create a pattern with a fork. Refrigerate while preheating the oven.
9
Preheat the oven to 160°C / 325°F (fan-assisted).
10
Bake for about 40 minutes (the cake should be well coloured but must not burn).
11
Once out of the oven, detach the top of the cake with a small knife, then place the mat on a wire rack. Leave to cool completely before removing the ring carefully.
Gallery
