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Pâte Basque

From Pablo Gicquel. The butter must be cold, otherwise the dough gets sticky.

par

Prép.
15 minutes
Cuisson
0 minutes
Total
60 minutes
Pour
Base and lid for 1 ø18cm gâteau basque

Ingredients

  • 220g flour (T55)

  • 150g sugar

  • 145g cold butter

  • 75g egg yolks (about 4)

  • 3g baking powder

  • 1 lemon, zest only

  • 1 pinch of salt

Directions

  • Sift the flour and baking powder together.

  • Mix the sugar, cold butter cut in small pieces, salt and zest at low speed with the flat beater until combined.

  • Add the flour and mix until sandy.

  • Add the yolks and mix just until it comes together, do not overwork it.

  • Roll it between two parchment sheets to 4mm thick and let it rest in the fridge for 45 minutes.

  • Cut a ø24cm disc for the base and a ø18cm disc for the lid.

Used in

Category: dough