Easy way to make the famous Basque cake from scratch at home
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- čas přidán 5. 09. 2024
- Two layer of sweet pastry filled with a vanilla pastry cream, simple but efficient. Learn to make the famous cake with this video tutorial. Written recipe: bit.ly/3u6OacR 🧑🍳 FRENCH DESSERT ONLINE COURSE: bit.ly/3DwRaCb
🧅🥕INGREDIENTS🥕🧅
200 grams flour
12 grams baking powder
130 grams granulated sugar
140 grams diced cold butter
4 egg yolks
a good pi h of salt
a grating of lemon zest
pastry cream:
250 ml milk
60 grams sugar
half a vanilla bean
4 egg yolks
10 grams flour
15 grams corn starch
20 grams butter
egg wash
1 egg
a tablespoon of milk
Cooking time: 180 degrees Celsius / 356F for 40-45 minutes
you need a tart ring of 18 cm diameter 4.5 cm high or more and roll 2 disk of 20 cm diameter pastry this is the brand and model I am using: bit.ly/3LEVToa
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😆 the sounds of enjoyment and pure joy you make when tasting this are everything! 😆
I loved those sounds. It says exactly how delicious it is
I just saw you're videos here in CZcams & try to learn some of your very simple cooking technique so I could apply it to my french boss 😅
the tart ring i am using is 18 cm diameter and around 5 cm high
@Sue Montgomery haha what did I miss?
I've tried three different Basque cake recipes including this one. This one was the only success! A great recipe.
great to hear and thanks for trying it 🙂
Made this wonderful cake at our Easter lunch today and it was a real hit! Everybody loved it!
Thanks Stephane for perfect recipes always with very useful tips along the way.
Thanks from Sweden! 👍🇸🇪❤️
thanks a lot martin and glad you took the time to try that recipe and enjoyed it with the family 🙂🙂👍
This cake seams to be really good. I will prepare it tomorrow for my husband’s 72nd birthday. Thank you, Stephan!👍
Didn’t know about the mature egg whites. Thank you!
I have a bit of an almond obsession... and wondered if I could make this with an almond pastry cream. First thing that came up was your almond pastry cream recipe! This goes on my 'must make' list!!!
Alors, cela ne sera plus un gâteau basque !
There’s a basque restaurant I go to that serves it made with almond extract. It’s awful.
bruno albouze does a version with cherry jam and almond creme pat. looks very nice.
Oh, wow! Let me have a piece of this with my rose petal tea. Thanks for this, Chef ❤
I made this cake for my friend's birthday and they loved it! Didn't have a cake ring, but it worked just fine with my springform pan. Thank you for the great recipe!
I made it same day as you uploaded the video. It turned out great. Thanks a lot 👍
Oh that looks WONDERFUL. Definitely will try and YES on the bit of rum in the filling. Thank you so much, Stéphane.
This looks incredible and simple. I must make it.
it is really good
Do you ever add cherry jam or incorporate almond flour?
I baked this cake last weekend and came out perfectly! That gives me confidence to try another recipe.
Your voice, accent, peaceful energy, humility...culminating in the joy of gourmandise...pure pleasure. Now if only I could find a man like you in the US!!
Wow what a recipe for this famous Basque from scratch . Great job a little long, but I'm sure it tastes so good !
Thank you for another amazing video!! I will try when i get back home today!!
Absolutely amazing. Sadly I don't have the skills for this..
sure you do 👍
Definitely making this! 😍
Such an interesting recipe and cake. I will definitely try it and share the result. Thanks.
Love your videos and the research that goes into it! 💜💚
Woo hoo waiting for this all day!
Love it, wish they sell it here
That looks delicious!
I just use a pie plate. Yours is beautiful.
Looks wonderful!!!!
Tried this. Turned great. Excellent recipe.
I love learning from you thank you
Думаю, это очень вкусно, французы мастера по выпечке!
I would love for you to make a video on the gâteau Breton!
Thank you so much 💥 it is delicious
Super delicious! Thank you so much for sharing! Super delicieux!
I want to know where the rest of these cakes go when you are done filming? The crew must be very well fed.
I can't wait to try this one thanks 🤔
most excellent ... thanks
Thank you! The excess dough you throw away or is for something usable?
Much ❤️ love thanks 😊
Must try! ❤
Ça l’air très délicieux 😋
I've come to basque in all your glory.
Is this the predecessor of the Tarte Tropeziénne from St Tropez?
Very well done demo 👍
Hi Stephane, Do you use salted or unsalted butter in this recipe?
Can you make a few cookies with the extra dough?
Thank you 😊👍💜🙏
Hmmmm, tres delicioux!!!
for the butter is it unsalted butter or regular butter?
Did you use all-purpose flour or cake flour?
"Being a glutton can be dangerous". lol. Je t'adore!
I made this yesterday and put poached cherries in the base, assembly was a bit different,........but delicious all the same.
Yum
Can I use an 8 inches springform pan?
magnifique..........magnifique.......thank you , for sharing..........😋😋😋😋😋😋...............
I only watch these videos for the eating noises. 🤣
Pas simple, ce gâteau mais j’aimerais bien le déguster.😊
c’est moins compliquer que ça ne paraît 👍
Please let us know what we have to do to convert this to a Boston Crème pie. It seems similar, missing the chocolate ganache top
Where can I get the recipe
I see you sift the flour & sugar but not the baking powder. I always sift both together. My granny always taught me that to bring pastry together always use a steel knife.
Can I just say finding a tart ring roughly 18cm by 4.5 cm is mentally difficult for the task at hand? I recommend doing double the recipe and getting 20 cm tart rings and keeping the leftover pastry. Damn, I spent 50 minutes of intense searching to find a Matfer 17.5 by 4.5 ring! I'm not even joking. The company is third-party and owned by a stationary company that ships boxes and is situated in Nice. Like damn it will be worth it though haha.
Like it
You have beautiful hands, mon ami.
3rd try??! 🥳🎉😆
Don't you have to temper the eggs with a little bit of hot milk first?
I bet my Great Pyrenees will like to eat this with me 😋
💜🙏
Hello! What size is the tart ring please? Also, "cake mold ring" brings up some options on Amazon.
20cm or 8 inches
@@jakstrike1 thanks. Just making sure because it looked like he rolled out the dough to 20cm, but if you have to cut it, you’d have to roll
It out past 20cm
@@Ayin07 I think he said to roll a quarter inch more but haven't watched back to check
sorry the circle it 18 cm but you need to make disks of 20 cm
@@FrenchCookingAcademy Thank you!!
if you just started the video and are wondering if it tastes good. 19:22
It looked alot better before it went into the oven
Stephane get yourself a non-stick rolling pin and a pastry mate and you won’t need flour to roll out your dough
So you could make a Pavlova two weeks later.
IS IT PLAIN FLOUR
yes all purpose
Thank you for learning English. It's not easy.
Don't put hot things in the fridge..
Suggestions for the 8 egg whites? I don’t like to waste anything…
A creme' topping, or merange
I always baked some meringue cookies when I had left over egg whites, can eat up to like one~two weeks!
Pavlova
You can also freeze them.
Cheese-and-mashed-potatoes-leftovers soufflé, nougat, île flottante, backed Alaska, macaroons...
Beat the whites to soft peaks, gently fold in ground walnut and a touch of sugar : portion with a table spoon onto a cooking sheet, you have nice and easy macaroons. Walnut can be substituted by any nut, the egg whites needn't be beaten, in the older recipes, they weren't...
Less is more :)
I expected something better
La pate, c'est 3 jaunes et un blanc d'oeuf.
Vous vous compliquez inutilement le montage. Je n'ai jamais vu faire aussi compliqué pour rien...
Les stries, c'est usuellement en losange. 3 ou 4 dans un sens, et 2 ou 3 dans l'autre.
C'est trés épais pour un gateau Basque. 3 couches d'un centimetre, c'est ideal.
AGUR
hate to see what the hard way is...
well theres a lot missing on it
Does look SO good - don't s'pose we have an egg-free variant?
🥱🥱😵💫🧼🥱🥱😵💫🧼🥱🥱😵💫🧼