Gateau basque
By Joe
Source: BBC Good Food — Barney Desmazery, Gateau basque.
A gateau basque recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix the flour, baking powder plus a pinch of salt in a big bowl. Rub in this cold butter using your fingertips till the mixture resembles breadcrumbs. Mix in the sugar, egg and vanilla, and work together till a dough forms. Share in two equal portions, shape in discs, cover plus put in the fridge for at least 1 hr.
- 2
Mix (2). Will hold chilled for up to 24 hours. Pastry cream, heat the milk plus vanilla in a saucepan till only just simmering. Beat the egg yolks, sugar plus cornflour together in a heatproof bowl till pale and smooth, next slowly stream in the hot milk mixture, beating continuously. Tip the mixture back in the pan plus heat over a mid-sized heat for 4-5 mins, mixing continuously till it has thickened.
- 3
Heat the oven. Take the pan off the heat and mix in the butter till there are no lumps left. Cover using a disc of baking parchment, ensuring it’s touching this surface of the cream, in order to prevent a skin off forming. Leave till it is cold. Heat the oven to 180C/160C fan/gas 4 plus butter one 22cm round tart tin.
- 4
Mix (3). Roll out one of this pastry discs upon a gently floured surface till it’s big enough to line the base plus side of the tin, next lightly push it in the tin, leaving any excess overhanging this rim. Spread this jam over the base, if using, next beat the cooled pastry cream till there are no lumps left plus with care spread this over this jam layer (or the plain base). Roll out this second pastry disc as before, next lightly lay it upon top of this pastry cream, pressing the edges together to close. Trim off the excess pastry plus use a fork in order to crimp the edges.
- 5
Finish. Brush over the whipped egg plus push a fork in the surface in order to create a crosshatch pattern, if you like. Give it 40-45 mins, till the pastry is golden brown. Go fully cold in the tin before removing in order to a serving plate. Slice plus offer at room temperature.
- 6
Finish (2). Will hold chilled for up to two days.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.18 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 72 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
20.1 g per serving
40.2 % of the 50 g daily maximum · 80.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 358 kcal |
| Protein | 5.7 g |
| Carbohydrate | 45.1 g |
| of which sugars | 22.2 g |
| of which free sugars | 20.1 g |
| Fat | 17.2 g |
| of which saturates | 9.9 g |
| Fibre | 0.7 g |
| Salt | 0.13 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
