How to Make Basque Cake: Traditional Gâteau Basque Recipe
Written by MasterClass
Last updated: Mar 3, 2024 • 5 min read
Gâteau Basque literally means Basque cake, but with its flaky pastry crust and silky crème pâtissière filling, it tastes more like a tart. Learn how to make this hearty sandwich pastry, once beloved by Basque fishermen.
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What Is a Gâteau Basque?
A traditional dish of the Basque region of France, gâteau Basque—which translates simply to Basque cake—is a classic confection consisting of a velvety cream filling encased in a buttery, golden brown pastry crust. Also known as etxko biskotxa, or “cake of the house” in Basque, this sealed cake is such a staple of Basque cuisine that it has even inspired its own museum, the Musée du Gâteau Basque, and a two-day festival known as the Fête du Gâteau Basque, which takes place each year in its village of origin.
History of the Gâteau Basque
This classic French tart originated in Basque country, located in the Pyrénées-Atlantique region of southwestern France. The gâteau Basque was created in the town of Cambo-les-Bains in the eighteenth century, during which time it was a favorite portable treat of local fishermen.
Originally known as bistochak, the earliest Basque cakes were made with bread dough and filled with either a rum-flavored cream or a black cherry jam. The type of filling contained within was indicated by the markings on the top of the crust; cream-filled cakes were marked with a crosshatch pattern, while jam-filled cakes were marked with a rounded Basque cross.
3 Tips for Making Gâteau Basque
Whether you’re an experienced pastry chef or novice baker, these tips will help guide you while preparing this traditional dessert.
- Prep ahead of time. While this cream-filled cake doesn’t keep well for longer than a day, the various components can be prepped in advance. The dough can be made a week in advance and stored in the refrigerator, wrapped in plastic wrap. The pastry cream can be prepared a day in advance. When you’re ready to bake, simply roll out the crust, assemble the gateau, and bake.
- Play around with fillings and toppings. Once you’ve mastered the basics of this classic treat, feel free to play around with fillings and toppings. Add a layer of brandy-soaked cherries, cherry preserves, or fruit jam to the filling of your gâteau. Or, add extracts, like vanilla extract and almond extract, and different spices and nuts to the cream filling to change up the flavor. Top the gâteau with a dusting of powdered sugar, dollop of whipped cream, scoop of ice cream, or fresh fruit.
- Eat immediately. Due to the high moisture content of the cream filling, this cake should be eaten within a day or two, and stored in the refrigerator overnight. Eating this cake the same day it’s baked is highly recommended.
Gâteau Basque Recipe
makes
prep time
30 mintotal time
4 hr 50 mincook time
1 hrIngredients
For the pastry cream filling:
For the crust:
Note that total time includes 3 hours and 20 minutes of chill time.
- 1
Make the cream filling. In a large pot over medium heat, bring the milk and half of the sugar to a boil, slowly stirring to prevent the mixture from burning on the bottom of the pot.
- 2
In a bowl, whisk together the other half of the sugar with the egg yolks.
- 3
Stir the cornstarch into the sugar mixture until smooth, then slowly whisk in ½ cup of the warm milk, stirring until evenly combined.
- 4
While stirring, pour the egg mixture back into the pot of milk.
- 5
On low to medium heat, while stirring constantly, heat the mixture up until it noticeably thickens, about 5 minutes.
- 6
Remove from heat and allow the custard to cool to room temperature, whisking occasionally.
- 7
Add in the cubed butter and whisk until evenly combined. Strain through a fine-mesh sieve to help remove any lumps.
- 8
Transfer the pastry cream to a medium bowl. Cover the top of the bowl with plastic wrap, gently pressing it into the surface of the cream.
- 9
Place the pastry cream in the refrigerator, and allow it to chill for a minimum of 3 hours before assembling your gâteau.
- 10
When the cream is almost cool, prepare the crust. In a medium bowl, whisk together the flour, baking powder, and salt.
- 11
In a large mixing bowl, combine the sugar and butter.
- 12
Using a hand mixer or stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until fluffy and light yellow, 3–4 minutes.
- 13
With the mixer running, add the egg and 2 of the egg yolks to the dough, scraping down the sides of the bowl with a rubber spatula as needed.
- 14
Reduce the mixer speed to low and add the orange zest and half of the dry ingredients, mixing until just combined. Add the remainder of the flour mixture to the dough and mix until the flour is just incorporated.
- 15
Transfer the dough to a lightly floured work surface, and knead the dough for 1 minute.
- 16
Divide the dough into two equal portions, roll each portion into a ball, and flatten each into a disk shape.
- 17
Wrap the disks of dough in plastic wrap and place them in the refrigerator to chill for 30 minutes.
- 18
Preheat the oven to 375 degrees Fahrenheit and grease a 9-inch springform tart pan or cake pan.
- 19
Remove the dough from the refrigerator and roll each portion out into a 12-inch circle.
- 20
Place one portion of the dough into the pan, pressing the dough into the sides and base of the tart pan.
- 21
Pour the cream filling into the crust.
- 22
Place the second portion of dough over the top of the filling, trim off the excess dough, and crimp the dough along the edge of the tart pan to seal.
- 23
In a small bowl or measuring cup, whisk together the remaining egg yolk with a teaspoon of room temperature water.
- 24
Using a pastry brush, brush the top of the crust with the egg wash.
- 25
Place the tart pan on a rimmed baking sheet, and transfer it to the oven. Bake the gâteau until the crust is golden brown, about 1 hour.
- 26
Remove the pan from the oven and transfer the gâteau to a wire rack to cool for 20 minutes.
- 27
If using a springform pan, carefully remove the sides of the pan from the gateau. Allow the cake to continue cooling to room temperature before serving with a dusting of powdered sugar.
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