Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, gâteau basque 🇫🇷🍰. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Gâteau Basque (Basque: Etxeko biskotxa; "cake of the house") is a traditional dessert from the Northern Basque region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the Southern Basque region of Spain. Le gâteau basque est une pâtisserie traditionnelle dont la réputation dépasse les frontières du territoire.
Gâteau Basque 🇫🇷🍰 is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Gâteau Basque 🇫🇷🍰 is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook gâteau basque 🇫🇷🍰 using 10 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Gâteau Basque 🇫🇷🍰:
- Prepare 300 g flour + 40g for the cream
- Prepare 40 g almond powder
- Take 120 g butter at room temperature
- Get 2 eggs (medium) + 5 egg yolks
- Prepare 300 g sugar
- Take 1 teaspoon salt
- Make ready 8 g baking power
- Get 2 teaspoon vanilla extract
- Take 50 cl milk (whole milk is preferred but semi-skimmed one works)
- Prepare 1 teaspoon bitter almond extract
Typically Gâteau Basque is constructed from layers of a wheat flour based cake with a filling of either almond or vanilla pastry cream, or preserved cherries. The pastry cream Gâteau Basque is more typical in the Spanish. Typically Gâteau Basque is constructed from layers of a wheat flour based cake (a butter-sugar pastry dough, in this case "pâte sablée", not "brisée") with a filling of either almond or vanilla pastry cream, or preserved cherries. Le concours du meilleur gâteau basque.
Instructions to make Gâteau Basque 🇫🇷🍰:
- 🔸Prepare the almond cream. The principle is the same as a confectioner's custard.
- In a pot, warm up the milk slowly.
- Meanwhile, mix the egg yolks with 120g of sugar and the almond extract. It has to be light and frothy.
- Add 40g flour and incorporate it to have a smooth mixture.
- Pour the milk slowly on it while stirring to avoid a lumpy cream. Keep on stirring for 2minutes.
- Put this cream back to the pot and cook it while stirring until it become thicker.
- Transfer into another bowl and let it cool down with a clingfilm on top.
- 🔸Now it is time to prepare the dough.
- Mix together the flour, the almond powder, baking powder, salt and 180g sugar.
- Cut the butter in small cubes and add to the previous mix. Use your hands to incorporate the butter and make a "sand texture". If you have already baked crumble, the idea is the same but with smaller pieces.
- Add the vanilla extract and the 2 eggs and mix until It become a dough. You can add more flour if needed.
- Take 2/3 of the dough and spread it in a baking form like the picture. You have to spread butter on the edge and add baking paper on the bottom to ease the turning out of the cake.
- Spread the cold cream on the dough. Fold the edges of the dough on the cream as shown by the arrow.
- Roll out the rest of the dough on a baking paper and close the cake.
- 🔸Whisk the last egg yolk and glaze the cake with it. Draw with a fork some lines to decorate the cake.
- 🔸Cook approx 40min at 180°C. Let it completely cool down before removing the baking form.
- Enjoy your meal ! 🍰🍽
One delicious Basque dessert is the Gâteau Basque or Etxeko biskotxa. Here is the basic recipe from the Gateau Basque Museum. I translated this recipe from French and converted from grams into cups, but I will leave a link down below to a blog which has various other Etxeko biskotxa. A classic dessert from the Basque region of France, this recipe feature layers of cake that sandwich a rum-spiked creamy custard. It is also often made with jam or preserved fruit, and the cake with almond meal.
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