Gâteau basque

Name: Gâteau basque
Total time: 75 min
Yield: Serves 8
Cuisine: Basque Country
Ingredients: 350 g (2¾ cups) all-purpose flour; 200 g (7 oz) softened unsalted butter; 200 g (1 cup) granulated sugar; 1 whole egg; 2 extra egg yolks; 1 packet of baking powder (2 tsp); 1 pinch of fine salt; 400 g (14 oz) homemade vanilla pastry cream; 1 egg yolk

Basque custard cake

⏱ 75 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

350 g (12 oz)all-purpose flour
200 g (7 oz)softened unsalted butter
200 g (7 oz)superfine sugar
1whole egg
2extra egg yolks
1 packetbaking powder
1 pinchfine salt
400 g (14 oz)homemade vanilla pastry cream
1egg yolk

350 g (12 oz) all-purpose flour
200 g (7 oz) softened unsalted butter
200 g (7 oz) superfine sugar
1 whole egg
2 extra egg yolks
1 packet baking powder
1 pinch fine salt
400 g (14 oz) homemade vanilla pastry cream
1 egg yolk

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 round cake pan (24 cm / 9½ in)

1 stand mixer with paddle

1 wooden rolling pin (40 cm / 16 in)

1 silicone pastry brush

1 fan oven (180 °C / 350 °F)

1 roll of parchment paper

1 roll of plastic wrap

1 cooling rack

03 — Method

Cream the softened butter and sugar in the stand mixer until pale, then add the egg and the 2 yolks.
Mix in the flour, baking powder and salt on low speed until the dough comes together.
Shape into 2 uneven balls (two-thirds and one-third) and chill 2 hours.
Roll the larger ball 6 mm (¼ in) thick between two sheets of parchment and line the pan.
Spread the cooled pastry cream over the base, leaving a 1 cm (⅜ in) border to seal the lid.
Roll the smaller ball into a 24 cm (9½ in) disc, lay it over the cream and press the edges to seal.
Brush with egg yolk, score the traditional Basque cross pattern with a knife and bake 45 minutes at 180°C (350°F).