Gâteau Basque

Gâteau Basque
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A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region straddling the border of France and Spain. In the Basque language, the cake is called "Etxeko biskotxa" or “cake of the house.”Recipe courtesy of Bake from Scratch
Prep Time
2.98
hours
Cook Time
55
minutes
Servings
8
servings
Gâteau Basque
Total time: 3.9 hours
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1 and 3/4 cups plus 2 tablespoons (374 grams) granulated sugar
  • 3 large egg yolks (56 grams)
  • 3 large eggs (150 grams), divided
  • 3 and 3/4 large eggs (150 grams), divided
  • 1 tablespoon (15 grams) baking powder
  • 1 and 1/2 teaspoons (4.5 grams) kosher salt
  • 1 tablespoon tablespoon (15 grams) water
  • garnish: confectioners’ sugar
  • 3/4 cup all-purpose flour
  • 2 and 1/4 cups (540 grams) whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (64 grams) cornstarch
  • 3 tablespoon (24 grams) all-purpose flour
  • 6 large egg yolks (112 grams)
  • 6 large eggs (100 grams)
Directions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
  2. Add egg yolks and 2 eggs (100 grams), one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
  5. Turn out dough and divide in half.
  6. Shape each half into a disk and wrap in plastic wrap.
  7. Refrigerate for at least 1 hour.
  8. Butter and flour a 9-inch springform pan.
  9. On a lightly floured surface, roll half of dough into a 12-inch circle.
  10. Transfer to prepared pan, pressing into bottom and up sides.
  11. Refrigerate for at least 30 minutes.
  12. Pour Custard Filling (recipe follows) into prepared crust.
  13. Refrigerate for at least 30 minutes.
  14. Roll remaining dough into a 12-inch circle.
  15. Gently place dough over filling.
  16. Crimp edges, and trim excess dough.
  17. Refrigerate for at least 30 minutes.
  18. Preheat oven to 400°F (200°C).
  19. In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams).
  20. Brush top of dough with egg wash.
  21. Bake for 20 minutes.
  22. Reduce oven temperature to 350°F (180°C), and bake 25 minutes more, covering with foil to prevent excess browning, if necessary.
  23. Just before serving, garnish with confectioners’ sugar, if desired.
  24. In a medium saucepan, heat milk and vanilla bean seeds over medium heat.
  25. In a medium bowl, whisk together sugar, cornstarch, fl our, egg yolks, and eggs.
  26. Whisk hot milk mixture into sugar mixture.
  27. Return mixture to saucepan, and cook, whisking constantly, until bubbly and very thick, about 5 minutes.
  28. Remove from heat, and transfer to a large heatproof bowl.
  29. Cover with plastic wrap, pressing wrap directly onto surface of custard.
  30. Let cool to room temperature before using, about 1 hour.
  31. Makes about 2 cups.
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