Name: Gâteau Basque: A Traditional French Delight
Prep time: 30 min
Cook time: PT-487239H17M56S
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 cups all-purpose flour; ½ cup almond flour; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 pinch of salt; 2 cups whole milk; ½ cup granulated sugar; 4 large egg yolks; 3 tablespoons cornstarch; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter; ½ cup fruit jam (cherry, blackcurrant, or your choice of fruit jam)

Why You’ll Love This Recipe

Gâteau Basque is the ideal combination of flavors and textures. The tender, golden pastry offers a slightly sweet and almond flavor, while the creamy or fruity filling adds depth and richness to each bite. The beauty of this cake lies in its simplicity—the filling is easy to prepare, and the buttery dough melts in your mouth. It’s a wonderful dessert for any occasion, from casual family dinners to festive gatherings. Plus, it can be made ahead of time, as the flavors develop and improve with a bit of resting. Once you try Gâteau Basque, it will surely become a favorite in your dessert repertoire!

Ingredients

For the pastry:

2 cups all-purpose flour
½ cup almond flour
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch of salt

For the filling (Pastry Cream):

2 cups whole milk
½ cup granulated sugar
4 large egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Optional fruit filling:

½ cup fruit jam (cherry, blackcurrant, or your choice of fruit jam)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the pastry dough:

In a large bowl, whisk together the flour, almond flour, baking powder, and salt. Set aside.
In another large bowl, beat the softened butter and sugar until light and fluffy, using an electric mixer.
Add the egg and vanilla extract, and continue to beat until smooth.
Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together.
Divide the dough into two portions—one slightly larger than the other. Wrap both portions in plastic wrap and refrigerate for at least 30 minutes (or up to overnight).

Prepare the pastry cream (for pastry cream filling):

In a saucepan, heat the milk over medium heat until it starts to steam (but not boil).
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue cooking for an additional 1-2 minutes, then remove from heat.
Stir in the vanilla extract and butter until smooth.
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and let it cool to room temperature. Once cooled, refrigerate it until ready to use.

Assemble the Gâteau Basque:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Take the larger portion of the dough from the fridge and roll it out on a floured surface to fit the bottom of the cake pan. It should be about 1/8 inch thick.
Press the dough into the bottom and up the sides of the cake pan, making sure to cover the entire surface.
Spread the pastry cream (or fruit jam, if using) evenly over the dough.
Roll out the smaller portion of the dough and place it over the top of the filling, sealing the edges to enclose the filling.
Use a fork to lightly score the top of the dough with a decorative pattern (this is traditional but optional).
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown.
Allow the cake to cool completely in the pan before removing it.

Serve:

Once the Gâteau Basque has cooled, remove it from the pan and place it on a serving platter.
Dust with powdered sugar for decoration, if desired.
Slice and serve at room temperature or chilled.

Servings and Timing

Servings: 8-10
Preparation time: 30 minutes
Baking time: 35-40 minutes
Chilling time: 30 minutes (for dough)
Total time: 1 hour 30 minutes

Variations

Jam filling: While the traditional filling is pastry cream, you can use fruit jam or a combination of both fruit jam and pastry cream for a flavorful twist. Cherry or blackcurrant are the most popular choices, but feel free to experiment with your favorite jams.
Chocolate Gâteau Basque: Add a layer of melted chocolate ganache or a chocolate pastry cream to the filling for a rich, indulgent variation.
Nuts: Add some chopped toasted almonds or hazelnuts to the filling for a nutty crunch that pairs wonderfully with the almond-flavored pastry.

Storage/Reheating

Storage: Store leftover Gâteau Basque in an airtight container at room temperature for up to 3 days. If refrigerated, it will last up to 5 days, but the pastry may lose some of its crispness.
Reheating: You can enjoy Gâteau Basque at room temperature, or if you prefer it warm, reheat it in a low-temperature oven (around 300°F or 150°C) for 10-15 minutes.

FAQs

Can I make Gâteau Basque ahead of time?

Yes, Gâteau Basque can be made ahead of time. You can prepare the dough and pastry cream a day in advance and assemble the cake the next day. After baking, store it in an airtight container to maintain its freshness.

What is the traditional filling for Gâteau Basque?

The traditional filling is a rich pastry cream (crème pâtissière), but some variations use fruit jams like cherry or blackcurrant. You can experiment with both to create your preferred filling.

Can I freeze Gâteau Basque?

Yes, you can freeze Gâteau Basque. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and foil. It will stay fresh in the freezer for up to 1 month. Thaw in the refrigerator before serving.

How do I get the pastry cream to set?

Be sure to cook the pastry cream until it thickens and reaches a boil. It should have a pudding-like consistency. If the cream is too runny, you can cook it a bit longer, but be careful not to overcook it.

Can I use a different flour for the dough?

You can experiment with using almond flour or a gluten-free flour blend for a gluten-free version. The texture may differ slightly, but the cake will still be delicious!

Conclusion

Gâteau Basque is a beautiful, flavorful, and indulgent French dessert that combines the sweetness of a rich pastry cream or jam with the delicate, almond-flavored pastry. Whether you make it with a creamy filling or fruity jam, this cake is a showstopper that will impress anyone who tastes it. With its elegant yet rustic charm, Gâteau Basque is the perfect dessert for any occasion—be it a casual family dinner, a festive gathering, or simply a treat for yourself. Simple yet satisfying, this classic cake will quickly become a favorite!

Gâteau Basque: A Traditional French Delight