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Creamy French Gâteau Basque Recipe with Easy Almond Shortcrust Pastry

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A comforting French dessert featuring a creamy vanilla custard filling wrapped in a tender, nutty almond shortcrust pastry. Perfect for both beginners and seasoned bakers looking for a rustic yet refined treat.

Ingredients

  • All-purpose flour – 2 ⅓ cups (290g / 10.2 oz)
  • Almond flour – ½ cup (50g / 1.8 oz)
  • Unsalted butter – ¾ cup (170g / 6 oz), cold and cubed
  • Granulated sugar – ¼ cup (50g / 1.75 oz)
  • Egg yolks – 2 large (room temperature)
  • Vanilla bean paste – 1 tsp
  • Salt – ¼ tsp
  • Whole milk – 2 cups (480ml / 16 fl oz)
  • Granulated sugar – ⅔ cup (130g / 4.6 oz)
  • Egg yolks – 4 large (room temperature)
  • Cornstarch – ⅓ cup (40g / 1.4 oz)
  • Unsalted butter – 2 tbsp (28g / 1 oz), softened
  • Vanilla bean paste or extract – 1 ½ tsp

Instructions

  1. Make the Almond Shortcrust Pastry: In a large mixing bowl, whisk together the all-purpose flour, almond flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining (about 8 minutes).
  2. Add the egg yolks and vanilla bean paste to the mixture. Mix gently until the dough just comes together. Avoid overmixing; if crumbly, press it together with your hands. Shape into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  3. Prepare the Creamy Custard Filling: Heat the milk over medium heat until just about to boil (small bubbles around edges). Remove from heat and set aside (5-7 minutes).
  4. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour hot milk into yolk mixture, whisking constantly to temper eggs. Return mixture to saucepan and cook over medium-low heat, stirring constantly until thickened and bubbling gently (5-8 minutes).
  5. Remove custard from heat, stir in softened butter and vanilla bean paste until fully incorporated and glossy. Pass custard through a fine mesh sieve into a bowl to remove any cooked bits. Cover with plastic wrap pressed directly onto surface to prevent skin. Chill until set but spreadable, about 30 minutes.
  6. Assemble the Gâteau Basque: Preheat oven to 350°F (175°C). Lightly butter your pan. Roll out two-thirds of chilled pastry dough on a lightly floured surface into a 10-inch (25 cm) circle. Press into bottom and up sides of pan.
  7. Spread chilled custard evenly over pastry base, leaving a ½-inch (1.25 cm) border. Roll out remaining dough into a slightly smaller circle and place over custard. Press edges to seal and trim excess dough. Crimp edges with a fork and create decorative pattern if desired.
  8. Optional: Brush top with egg wash (1 egg beaten with 1 tbsp water) for golden finish. Lightly score a crisscross or sunburst pattern on top without cutting through dough.
  9. Bake on middle rack for 40-45 minutes until crust is golden brown and filling is set. Tent with foil if crust browns too quickly. Let cool in pan at least 30 minutes before unmolding and slicing.

Notes

Keep the butter cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Temper eggs slowly to avoid scrambling. Strain custard for silky texture. Chill custard before assembling to prevent leaking. Tent with foil if crust browns too fast. Optional: brush top with apricot jam after cooling for shine and sweetness.

Nutrition

Keywords: Gâteau Basque, French dessert, almond shortcrust pastry, vanilla custard, creamy custard, traditional French cake, easy French dessert, almond flour pastry

Find it online: https://elaraeats.com/creamy-french-g-a-teau-basque-recipe-with-easy-almond-shortcrust-pastry/