Tuesday, January 31, 2023
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Gâteau Basque – Bake from Scratch





Gâteau Basque
Photograph courtesy of Stephen Devries

A flaky crust surrounds a pastry cream on this conventional dessert from the Basque area of France. The identify means merely “Basque Cake.” Within the Basque language, the cake known as “Etxeko biskotxa” or “cake of the home.”

Gâteau Basque

  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups plus 2 tablespoons (374 grams) granulated sugar
  • 3 giant egg yolks (56 grams)
  • 3 giant eggs (150 grams), divided
  • 3¾ cups (469 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • Custard Filling (recipe follows)
  • 1 tablespoon (15 grams) water
  • Garnish: confectioners’ sugar
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks and a couple of eggs (100 grams), one after the other, beating effectively after every addition.
  2. In a medium bowl, whisk collectively flour, baking powder, and salt. Scale back mixer velocity to low. Steadily add flour combination to butter combination, beating simply till mixed. End up dough, and form into 2 disks. Wrap every disk in plastic wrap, and refrigerate for a minimum of 1 hour.
  3. Spray a 9-inch springform pan with baking spray with flour.
  4. On a flippantly floured floor, roll 1 disk of dough right into a 12-inch circle. Switch to ready pan, urgent into backside and up sides. Refrigerate for a minimum of half-hour.
  5. Pour Custard Filling into ready crust, and refrigerate for a minimum of half-hour.
  6. Roll remaining dough right into a 12-inch circle. Place over filling, crimp edges, and trim extra dough. Refrigerate for a minimum of half-hour.
  7. Preheat oven to 400°F (200°C).
  8. In a small bowl, whisk collectively 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush prime of dough with egg wash.
  9. Bake for 20 minutes. Scale back oven temperature to 350°F (180°C), and bake 25 minutes extra, overlaying with foil to stop extra browning, if needed. Permit to chill fully earlier than chopping. Simply earlier than serving, garnish with confectioners’ sugar, if desired.

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Custard Filling

  • 2¼ cups (540 grams) entire milk
  • 1 vanilla bean, break up lengthwise, seeds scraped and reserved
  • ½ cup (100 grams) granulated sugar
  • ½ cup (64 grams) cornstarch
  • 3 tablespoons (24 grams) all-purpose flour
  • 6 giant egg yolks (112 grams)
  • 2 giant eggs (100 grams
  1. In a medium saucepan, warmth milk and vanilla bean seeds over medium warmth.
  2. In a medium bowl, whisk collectively sugar, cornstarch, flour, egg yolks, and eggs. Slowly add scorching milk combination into sugar combination whereas whisking. Return combination to saucepan, and prepare dinner over medium warmth, whisking consistently, till bubbly and really thick, about 2-5 minutes.
  3. Take away from warmth, and switch to a big heat-proof bowl. Cowl with plastic wrap, urgent wrap immediately onto floor of custard. Let cool to room temperature earlier than utilizing, about 1 hour.

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