Gâteau Basque (Basque Cake)

Gâteau Basque (Basque Cake) ingredients

• 250 g all-purpose flour
• 150 g granulated sugar
• 125 g unsalted butter, cold and cubed
• 2 large egg yolks
• 1 large whole egg
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 250 ml whole milk
• 75 g granulated sugar
• 2 large egg yolks
• 25 g cornstarch
• 1/2 tsp vanilla bean paste
• 25 g unsalted butter
• 1 large egg yolk
• 1 tsp water

How to make Gâteau Basque (Basque Cake)

1. To prepare the dough, combine 250g all-purpose flour, 150g granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt in a large bowl. Add 125g cold, cubed unsalted butter and cut it into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together 2 large egg yolks, 1 large whole egg, and 1 tsp vanilla extract. Add this wet mixture to the dry ingredients and mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead briefly until it just comes together into a smooth ball. Do not overwork the dough. Divide the dough into two portions (one slightly larger for the base) and flatten into discs. Wrap in plastic wrap and chill for at least 1 hour.
3. While the dough chills, prepare the pastry cream. Heat 250ml whole milk and 1/2 tsp vanilla bean paste in a medium saucepan over medium heat until just simmering. In a separate bowl, whisk 2 large egg yolks and 75g granulated sugar until pale, then whisk in 25g cornstarch until smooth.
4. Gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the cream thickens significantly and comes to a gentle boil for 1 minute.
5. Remove the pastry cream from heat, stir in 25g unsalted butter until melted and smooth. Transfer the cream to a clean bowl, cover directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold, about 1-2 hours.
6. Preheat your oven to 350°F (175°C). Lightly butter and flour a 9-inch (23cm) round springform pan or tart pan. On a lightly floured surface, roll out the larger dough portion into a 12-inch (30cm) circle, about 1/4 inch thick. Carefully transfer the dough to the prepared pan, pressing it gently into the bottom and up the sides. Trim any excess dough that hangs significantly over the edge.
7. Pour the chilled pastry cream into the dough-lined pan and spread it evenly. It should reach about 1 inch from the top edge of the dough.
8. Roll out the second, smaller dough portion into a 9-inch (23cm) circle. Carefully place this circle on top of the pastry cream, pressing gently around the edges to seal it to the bottom crust. Trim any excess dough.
9. In a small bowl, whisk 1 large egg yolk with 1 tsp water for an egg wash. Brush the top of the cake evenly with the egg wash. Use the tines of a fork to create a decorative crosshatch pattern on the top of the dough.
10. Bake for 50-60 minutes, or until the top is golden brown and appears set. If the edges brown too quickly, you can loosely tent the cake with foil for the last 15-20 minutes.
11. Remove the Gâteau Basque from the oven and let it cool completely in the pan on a wire rack before attempting to slice it. The pastry cream needs to set fully. This can take several hours. Serve at room temperature.

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