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By Nicolas Boussin - Maxime Guérin

Recipe Gateau Basque

To make this dish

Ingredient list

  • GATEAU BASQUE PASTRY
    250 g egg yolks
    500 g sugar
    2 g salt
    500 g Lescure Unsalted 250g butter Roll 82% fat
    750 g plain flour (T55, approximately 11% protein)
    40 g finely ground almonds
    5 g baking powder
    5 g lemon zest
  • GATEAU BASQUE PASTRY CREAM
    400 g milk
    400 g Lescure cream 35% MG
    192 g sugar
    80 g egg yolks
    160 g eggs
    64 g powdered cream
    1,5 vanilla pods
    160 g finely ground almonds
    32 g rum (optional)
  • EGG YOLK, CREAM & MILK WASH
    200 g egg yolks
    50 g Crème 35% MG Lescure
    50 g milk

The recipe, step by step

  1. 01

    GATEAU BASQUE PASTRY

    Whisk the egg yolks with the sugar and salt until thick and light in colour. Add the sifted together flour, finely ground almonds and baking powder, followed by the lemon zest and softened butter. Set aside in the refrigerator.

  2. 02

    GATEAU BASQUE PASTRY CREAM

    Prepare a traditional pastry cream using all of the ingredients (combine the ground almonds with the custard powder in advance). Add the rum when cooked. Refrigerate overnight.

  3. 03

    EGG YOLK, CREAM & MILK WASH

    Combine all ingredients and set aside in the refrigerator.

  4. 04

    ASSEMBLY

    Roll out the pastry to a thickness of 5 mm. Cut into 3 Ø25-cm circles (approximately 330 g) and 3 Ø18-cm circles (approximately 200 g). Line the lightly buttered rings with the Ø25-cm pastry circles and bevel cut the edges using a knife. Moisten with a pastry brush. Top each pastry base with 400 g of pastry cream. Cover with the Ø20- cm circles of pastry and seal using a rolling pin. Let rest in the refrigerator for at least 2 hours. Brush twice with the egg wash and score with a fork. Bake on Silpain mats in a 160°C convection oven for 40 minutes, then lower the temperature to 150°C and continue baking for approximately 20 minutes.

    Chef's Tip

    The pastry and pastry cream may be made the day before assembling for an even better result.