Recipe courtesy of Luke Nguyen
Episode: Biarritz
Gateau Basque
Total:
7 hr 40 min
(includes chilling dough)
Active:
1 hr
Yield:
8 to 10 servings
Level:
Intermediate
Total:
7 hr 40 min
(includes chilling dough)
Active:
1 hr
Yield:
8 to 10 servings
Level:
Intermediate
Total:
7 hr 40 min
(includes chilling dough)
Active:
1 hr
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Dough:
  • 2 sticks plus 5 tablespoons butter
  • 300 grams sugar
  • Pinch salt
  • 3 whole eggs plus 1 egg, separated
  • 500 grams all-purpose flour
  • 10 grams fresh yeast
Custard:
  • 2 cups milk
  • 3 eggs
  • 100 grams sugar
  • 40 grams all-purpose flour
  • 4 teaspoons dark rum
  • Oil, for oiling the dish

Directions

Special equipment: a 9 1/2-by-2-inch round baking pan

For the dough: In a large mixing bowl, add the butter, sugar and salt. Using your hands, crush and combine all the ingredients well. Add the 3 whole eggs and 1 yolk, reserving the remaining egg white. Combine with your hands once again.

Add the flour and yeast and continue to mix with your hands until all the ingredients are combined, about 2 minutes. Scrape the dough onto a work surface and knead until a smooth dough is formed. Wrap the dough in plastic wrap, and allow to rest at least 6 hours or up to overnight.

For the custard: In a medium saucepan, heat the milk until it begins to bubble at the edge, then remove from the heat.

Meanwhile, in a mixing bowl, combine the 3 eggs with the sugar and whisk until the sugar has dissolved. Add the flour and whisk for a few more minutes until smooth and thickened.

Slowly pour 2/3 of the hot milk into the egg mixture and whisk, then pour the mixture back into the saucepan and return to the heat, whisking, until thickened and a custard is formed. Transfer the custard to a mixing bowl, then fold in the rum. Allow to cool.

Preheat the oven to 350 degrees F. Take the dough out of the fridge, cut it in half, then place it onto a floured work surface. Knead the dough for a minute to soften, then using a rolling pin, flatten the dough to a 1/5-inch-thick round base. Now using a 9 1/2 inch round ring, cut the dough with a small knife.

Oil a 9 1/2-by-2-inch round baking pan, then place the cut dough inside. Pour the custard on top of the dough, leaving 1/3-inch from the edge empty.

Place the remaining dough onto the floured work surface and roll into the same 1/5-inch-thick round base. Gently place the dough over the custard and press lightly to seal the edges.

Brush the top with the reserved egg white, then using a fork, lightly make a criss-cross pattern over the surface of the cake.

Bake the cake until golden brown, about 40 minutes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Gateau di Patate: Potato Cake

Recipe courtesy of David Rocco

Gateau de Sirop

Recipe courtesy of Emeril Lagasse

Gateau de Sirop

Recipe courtesy of Bayou Bakery

Basque Eggs My Way

Recipe courtesy of Laura Calder

Black Forest Gateau Bowls

Recipe courtesy of Rachel Khoo

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

3pm | 2c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Crazy Cakes

11pm | 10c

Crazy Cakes

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Crazy Cakes

3am | 2c

Crazy Cakes

3:30am | 2:30c

So Much Pretty Food Here