Gâteau Basque 

Why You’ll Love This Recipe

Gâteau Basque is a perfect balance of textures and flavors. The buttery, flaky crust contrasts beautifully with the smooth and creamy filling. The addition of cherry jam adds a fruity sweetness, but you can experiment with other fruit preserves or even go for a traditional pastry cream filling. This cake is perfect for serving at tea time, special celebrations, or even as an everyday treat. Once you’ve made it, you’ll understand why this cake is so beloved in the Basque region and beyond!

Ingredients

For the dough:

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cut into small pieces

• 2 large egg yolks

• 1 teaspoon vanilla extract

• 2 tablespoons water (more if needed)

For the pastry cream filling:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 large egg yolks

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

For the cherry jam filling (optional but traditional):

• 1/4 cup cherry jam or preserves (you can also use other fruit jams like raspberry or apricot)

For the egg wash:

• 1 egg (beaten)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dough:

• In a large mixing bowl, combine the flour, sugar, and salt.

• Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.

• Add the egg yolks, vanilla extract, and water, mixing until the dough comes together. If the dough is too dry, add a little more water, a teaspoon at a time.

• Once the dough is formed, divide it in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 30 minutes.

2. Make the pastry cream:

• In a medium saucepan, heat the milk over medium heat until it begins to steam but not boil.

• In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.

• Gradually pour the hot milk into the egg mixture while whisking constantly. This is called tempering the eggs, which helps prevent them from curdling.

• Once combined, pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil.

• Remove from the heat and stir in the vanilla extract and butter until the cream is smooth and glossy.

• Transfer the pastry cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and let it cool to room temperature. Once cooled, refrigerate until needed.

3. Assemble the Gâteau Basque:

• Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.

• Take one portion of the chilled dough and roll it out on a lightly floured surface to fit the base of your cake pan. Press the dough into the pan, ensuring it covers the bottom and sides. Trim off any excess dough.

• If using cherry jam, spread a thin layer of the jam over the dough base. You can also skip the jam if you prefer a pastry cream-only filling.

• Fill the base with the chilled pastry cream, smoothing it into an even layer.

4. Top the Gâteau Basque:

• Roll out the second portion of dough and cover the pastry cream with it, gently pressing the edges to seal the cake.

• Use a fork to create a decorative pattern on top of the dough, or score it lightly to give the top a rustic look.

• Brush the top of the cake with the beaten egg to give it a golden, shiny finish during baking.

5. Bake the cake:

• Bake the Gâteau Basque in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is set. The crust should be slightly crispy on the outside, and the pastry cream should be firm but creamy.

• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

6. Serve:

• Once the Gâteau Basque has cooled, slice it into wedges and serve. It’s delicious on its own or with a dollop of whipped cream or a few fresh berries.

Servings and Timing

Servings: 8-10 slices

Total time: 2 1/2 hours (including chilling and baking time)

Variations

• Pastry Cream and Fruit Jam: Try a mix of fruit jams like raspberry, strawberry, or apricot in addition to the traditional cherry jam for a fruity twist.

• Lemon Gâteau Basque: Add lemon zest to the pastry cream for a refreshing citrus flavor that pairs beautifully with the buttery crust.

• Almond Gâteau Basque: Add a teaspoon of almond extract to the pastry cream for a nutty flavor. You can also sprinkle some toasted slivered almonds on top of the cake for extra crunch.

• Chocolate Gâteau Basque: Add melted chocolate to the pastry cream for a decadent chocolate version of this classic dessert.

Storage/Reheating

Storage: Gâteau Basque can be stored in an airtight container at room temperature for up to 2-3 days. If you have leftover pastry cream, store it separately in the refrigerator and use within 2-3 days.

Reheating: You can enjoy Gâteau Basque at room temperature, but if you prefer it warm, lightly heat individual slices in a microwave or in a low oven (300°F or 150°C) for 5-10 minutes.

FAQs

1. Can I use store-bought pastry cream?

Yes, you can use store-bought pastry cream if you want to save time. However, homemade pastry cream gives the best flavor and texture for Gâteau Basque.

2. Can I make Gâteau Basque without the cherry jam?

Yes, Gâteau Basque can be made without cherry jam. The traditional filling is made with just pastry cream, but the jam adds a nice fruity layer to the cake. Feel free to skip it if you prefer a more custardy version.

3. How do I prevent the dough from being too sticky when rolling it out?

If the dough is too sticky, chill it for a little longer before rolling it out. You can also lightly flour your rolling surface to make it easier to work with.

4. Can I freeze Gâteau Basque?

Yes, you can freeze Gâteau Basque before baking. Wrap it tightly in plastic wrap and foil and freeze for up to 1 month. When ready to bake, let it thaw in the refrigerator overnight, then bake as usual.

5. How do I know when the Gâteau Basque is fully baked?

The Gâteau Basque is fully baked when the top is golden brown and the filling is set. You can check the filling by gently pressing on the top—it should spring back slightly.

6. Can I make a mini Gâteau Basque?

Yes, you can make mini Gâteau Basque by dividing the dough and filling between smaller ramekins or individual tart pans. Adjust the baking time accordingly, as smaller versions will bake faster.

7. What can I serve with Gâteau Basque?

Serve Gâteau Basque on its own or with a side of fresh fruit, whipped cream, or a drizzle of chocolate sauce for extra indulgence.

8. Can I add other flavorings to the pastry cream?

Yes! You can infuse the milk with vanilla beans, citrus zest, or even coffee for a unique flavor twist in the pastry cream.

9. Can I make Gâteau Basque gluten-free?

To make Gâteau Basque gluten-free, substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the texture of the dough slightly by adding a little more liquid or fat.

10. Can I use a different fruit filling?

Yes! You can use other fruit jams or even fresh fruit in place of the cherry jam. Just make sure the fruit isn’t too watery to prevent soggy layers.

Conclusion

Gâteau Basque is a delicious, traditional French cake that brings together the best of both worlds: a buttery, slightly crumbly crust and a rich, smooth filling. Whether you make it with the classic cherry jam or a creamy pastry filling, it’s a dessert that will impress guests and satisfy any sweet tooth. With a little patience and attention to detail, you can recreate this iconic Basque treat at home. Enjoy!