French 50 min

Gâteau Basque

Name: Gâteau Basque
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 2½ cups all-purpose flour; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup sugar; 3 large eggs, divided; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon salt; 2 cups pastry cream (custard) or black cherry jam; 1 teaspoon dark rum; 1 egg beaten for egg wash

baking

Ingredientsfor 2

460

Cal

Protein

58g

Carbs

22g

Fat

12½ cups all-purpose flour
21 cup (2 sticks) unsalted butter, room temperature
31 cup sugar
43 large eggs, divided
51 teaspoon vanilla extract
61 teaspoon baking powder
7½ teaspoon salt
82 cups pastry cream (custard) or black cherry jam
91 teaspoon dark rum
101 egg beaten for egg wash

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Instructions

1
Beat butter and sugar until light and fluffy, 3 minutes. Beat in 2 eggs and vanilla. Add flour, baking powder, and salt and mix until a soft, slightly sticky dough forms. Divide into two discs, wrap, and refrigerate 1 hour.
2
Preheat oven to 350°F. On a lightly floured surface, roll one dough disc to ¼-inch thickness and fit into a greased 9-inch tart or cake pan. The sides should come up about 1 inch.
3
Stir rum into the pastry cream and spread evenly over the dough base, leaving a ½-inch border. Roll the second disc to the same thickness and lay over the filling. Press the edges to seal well.
4
Brush the top with egg wash. Using a fork or knife, score a traditional crosshatch or decorative pattern on the surface without cutting through. Bake at 350°F for 45–50 minutes until deep golden brown. Cool 20 minutes before cutting — the custard needs to set.