Gateau Basque

The Gateau Basque reminds me of summers spent in the Basque region of south west France. A delicious concotion of sweet pastry with a creamy custard centre, the Gateau Basque is the perfect compliment to any cup of fresh coffee.

So here’s how to make it:

Pastry

  • 2 large eggs
  • 2 eggs yolks
  • 200g granulated sugar
  • 200g softened salted butter
  • grated peel of 1 lemon
  • 300g plain white flour (sifted)

Cream Filling

  • 4 egg yolks
  • 500 ml milk
  • 2 tbsp plain white flour
  • 120g granulated sugar
  • seeds of one vanilla pod (optional)

How to make the pastry….

  1. Mix together butter, sugar, lemon peel, 1 egg and 2 egg yolks until well blended
  2. Add in flour slowly until you form a doughy mixture
  3. Roll into a large ball and place in the fridge for 1 hour

How to make creamy filling…

  1. Place milk in a saucepan on medium heat
  2. Mix together egg yolks, sugar, flour and vanilla pods in a separate bowl
  3. Stir hot milk into mixture a little bit at a time until well blended
  4. Place mixture back into saucepan and bring to the boil for 5 minutes until thick
  5. Pour into a bowl and chill in fridge

Assembling le gateau…

  1. Pre-heat the oven to 180C
  2. Butter a cake tin that has a removal base
  3. Remove dough from fridge and devide into two
  4. Flour a board and roll out dough into two circles; the base should be slightly larger than the top
  5. Place dough in tin and pour in cream filling
  6. Cover with other circle of dough and seal edges
  7. Beat egg and brush over with pastry brush
  8. Place in oven for 35 to 45 minutes until golden brown

Serve with morning coffee or afternoon tea.

Bon appetit!

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