๐Ÿ‡ซ๐Ÿ‡ท Basque Cake – Gateau Basque

This is a traditional dessert from the Northern Basque region of France. This cake is made of thin crusts, filled with pastry cream, …itโ€™s simply Superb!

To make the vanilla pastry cream, please check my recipe here: https://www.myexcellentdegustations.com/french-pastry-cream/

To make the cake crust, mix all the ingredients without overworking the dough, then cover the dough with plastic wrap and refrigerate for at least 2 hours.

Grease a baking sheet with butter and slightly flour it.

Divide the dough into two unequal balls.

Roll out the bigger dough ball into about 1/8 inch thick disk, then place it onto the prepared baking pan.

Put the pastry cream on top.

Place the second disc on the pastry cream, then brush the top with the beaten egg.

Deeply score the top of the crust in a crosshatch pattern, using a fork.

Bake in a 350 ยฐF preheated ovenย for about 45 minutes or until golden brown.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author LDS's Mom

Ingredients

  • 1 ยฝ cups all purpose flour
  • ยพ cup granulated sugar
  • 1 stick and 6 tbsp unsalted butter at room temperature plus extra to grease the pan
  • 1 egg plus 2 egg yolks
  • ยผ tsp baking powder
  • 1 lemon zest
  • Pinch of salt

Brushing

  • 1 egg
  • Pinch of salt

Pastry cream for filling

  • Please refer to my French Vanilla Pastry Cream recipe (link above).

Instructions

  1.  Mix flour, salt and baking powder in a bowl then set aside
  2.  In a large bowl whisk the egg, egg yolks, lemon zest, and sugar until light and fluffy.
  3. Add the soft butter and mix it with a spatula until incorporated.
  4. Pour in the flour mixture and mix to just combine. Don't overmix the dough!
  5. Cover the dough with plastic wrap and refrigerate for at least 2 hours to firm up (the dough obtained is extremely soft).
  6. Divide the dough into two unequal balls, one should be bigger than the other.
  7.  Place each ball on a parchment paper and pat into disc of about 1/8 inch thick. The parchment paper will make it easy to place the discs onto the pan.

  8. Butter and slightly flour a 9 inch baking pan or tart pan.
  9.  Place the larger disc in the pan and press it into the corners. Make sure that the dough disc is big enough to cover the edges of the pan.
  10.  Prick the bottom of the disc with a fork.
  11. Put the pastry cream on top to within ยพ inch of the edge. Spread the pastry cream evenly with a spatula.
  12. Place the second disc on top of the pastry cream. Make sure to seal all the edges.
  13. Trim dough along edge of the pan by using a rolling pin.
  14.  Brush the cake with a slightly salted beaten egg.
  15. Use a folk to deeply score the top of the crust in a crosshatch pattern.
  16. Prick the top of the cake with a knife in few places, to let the air escape.
  17.  Bake in a 350ยฐF preheated oven for 45 minutes or until golden brown.
  18.  Let cool.

Easy Basic Chia Seed Pudding


There are several flavors of Chia seed pudding. This is a very basic Chia pudding recipe. Itโ€™s easy to make but requires more than an hour and preferably overnight for the pudding to set up.

Prep Time 5 minutes
Servings 1
Author LDS's Mom

Ingredients

  • 1 cup unsweetened Almond milk(or your choice of milk)
  • 4 tbsp Chia seeds
  • 2 tbsp pure maple syrup or sweetener of choice as desire
  • 1 tsp vanilla extract
  • Fruits for topping

Instructions

  1.  In a bowl, mix all the ingredients with a spoon except the fruits.
  2. Cover and refrigerate for 2 hours to overnight to set up.
  3. Stir the pudding before serving to break up any clumps of chia seeds. Taste and add more sweetener if you prefer.
  4.  Pour in a serving glass.
  5. Top with fruits and enjoy (I have used hulled and chopped strawberries along with blueberries).

Recipe Notes

If your serving glass is small, you may need more than 1 serving.

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