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Gâteau Basque

Crème pâtissière in a crumbly lemon dough. From C’est ma fournée, after Pablo Gicquel.

par

Prép.
45 minutes
Cuisson
45 minutes
Total
4 hours
Pour
1 Gâteau Basque (ø18cm), 8 parts

Components

Further Ingredients

  • 10g amber rum

  • 1 egg yolk (egg wash)

  • Butter and sugar for the mold

Further Improvements

  • Not tried yet. Pablo Gicquel uses 165g milk for the crème, this is 250ml, so the base disc is ø24cm instead of ø22cm to hold it.

  • Best about 2 hours after baking, while the crust is still crispy.

Directions

  • Prepare the crème pâtissière with vanilla, add the rum with the butter.

  • Prepare the pâte basque.

  • Butter and sugar a ø18cm cercle, at least 3cm high, and put it on a baking sheet with parchment.

  • Line it with the ø24cm disc, press it into the edges and trim the excess.

  • Whisk the cold crème pâtissière until smooth and spread it on the base.

  • Cover with the ø18cm disc, press the edges to seal and trim.

  • Brush with egg yolk and let it rest in the fridge for 1 hour.

  • Brush a second coat and draw a cross-hatch with a fork.

  • Bake at 160°C (fan) for 40-45 minutes until deep golden, watch the last 5 minutes.

  • Let it cool down completely on a grid before removing the cercle.

Steps

1. Crème Pâtissière ×0.5

Ingredients

  • 250ml whole milk

  • 2 egg yolks

  • 45g sugar

  • 25g cornstarch (Maïzena)

  • 10g butter

  • 1 tsp flavour extract (coffee, vanilla, whatever)

Directions

  • Heat the milk to a simmer.

  • Whisk sugar, cornstarch and egg yolks in a bowl.

  • Pour the hot milk over the mix, then return to the pan.

  • Boil for 1 minute while whisking constantly.

  • Off heat, add the butter and flavour extract.

  • Cover with film “au contact” and chill.

2. Pâte 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.

Category: cake