Recipe: Gateau Basque

Ingredients

Heat whole milk, heavy cream, and vanilla in a saucepan until hot but not boiling.
Whisk together sugar, cornstarch, flour, egg yolks, and eggs in a bowl.
Gradually add hot milk mixture to the egg mixture, whisking continuously.
Return mixture to saucepan and cook over medium heat until thick.
Transfer pastry cream to a bowl, cover with plastic wrap, and cool to room temperature.
Combine flour, baking powder, and salt in a large bowl.
In a stand mixer, beat butter and sugar until fluffy, then add egg yolks and whole eggs one at a time.
Gradually mix in the flour mixture until combined, then refrigerate dough for at least one hour.
Grease and flour a 9-inch springform pan.
Roll out one dough disk into a 12-inch circle and place it in the pan, refrigerate for 30 minutes.
Pour pastry cream into the crust and refrigerate for 30-60 minutes.
Roll out the second dough disk and cover the filling, crimping the edges to seal.
Brush the top with an egg wash made from whisking water and one egg.
Bake in a preheated oven at 400°F for 20 minutes, then reduce to 350°F and bake for another 25 minutes.
Cool the cake in the pan for 10 minutes, then remove the ring and cool completely.
Dust with confectioners’ sugar before serving.

Servings

Calories

712

Total fat

33g

Total carbohydrates

92g

Total protein

13g

Sodium

416mg

Cholesterol

332mg