This picture is not of my Gateau Basque. This is the Gateau Basque I bought this morning at the Agen market. And guess what? Today is the Fete du Gateau Basque in Basquelandia, so I want to inspire you to take a bowl, a whisk some flour, eggs and sugar and MAKE A GATEAU BASQUE!
There are good recipes here, and here, and a very good one here! It’s a morceau de gateau as we say in France. Over the years here at Camont, I’ve made dozens of different recipes but I love this one best: moist, chewy, crisp and flavorful; loaded with pastry cream as I like to make it. After tasting a Gateau Basque nearly everyday on last month’s Salt Circle Roadtrip in Basquelandia, I think I can say, it’s a keeper. So choose a recipe, make a cake, enjoy it with friends, and say milesker- thank you in Basque. Then pass it on…
This weekend is the official “Fete du Gateau Basque” in the cradle of gateaubasqueness, Cambo les Bains in the French Basque country. There is an entire site dedicated to the fete, the participating pastry shops and the official recipe. Official Fete du Gateau Basque info here- http://www.lafetedugateaubasque.com/le-g%C3%A2teau-basque/la-recette-officielle/
My Bateau Gasque ~With thanks to Gerald Hirgoyen’s and Paula Wolfert’s recipes from their excellent books
Note: you will need 6 eggs total.
Basic Pastry cream:
- 1 1/4 cups milk
- 2 egg yolks
- 1/4 cup sugar
- 3 T flour
- Vanilla bean or very good vanilla extract
- 1 T armagnac
- Whisk everything together
- then slowly heat it over a low fire until the cream is thick enough to stand up a little when spooned out.
- Remove vanilla bean if used, pour into bowl and let cool.
- 8 tablespoons butter
- 1 cup sugar
- 2 egg yolks plus one egg
- 1 tablespoon rum or armagnac
- 2 tsp orange flower water/vanilla mixture)
- 1 teaspoon pastis or anise extract
- Pinch salt
- Seeds from vanilla bean used in creme- or vanilla
- 1 ½ cup flour
- 1/3 cup almonds ‘en poudre’ or ground finely
- 1 tsp baking powder
- + 1 more egg for glaze
- Cream the butter and sugar
- Then add the beaten egg and yolks, flavoring
- Mix dry ingredients together and fold into the butter cream mixture.
- Blend the mixture well with a large spoon
- Divide in two parts then roll or pat out into a circle the size of the buttered pan (an 8-inch cake pan)
- Place one circle on the bottom, then a layer of pastry cream, and then the other circle.
- Brush with egg glaze and then decorate with a knife tip or tines of a fork. Check out all the cool designs here!
Bake at 350′ F for 45 minutes until light golden brown. Remove from oven, let cool some and enjoy!
P.S. After I took the picture of this delicious little Gateau Basque, my dog ate it when we weren’t looking. So keep yours up on a taller counter than your 150lb dog can reach!