Basque Cake Recipe by Philippe Etchebest

Basque Cake Recipe by Philippe Etchebest

No matter how old we are, we will always be ready for one Basque cake families. This ancestral recipe will forever remain in our hearts and especially in our stomachs. Originally from the Bayonne region, this cake has traversed France to conquer everyone’s tastes. Although some oppose the recipe among the followers of Basque cake with cherry cream or pastry, it is certain that we will always have a good reason to enjoy it. If we remember sitting at our grandmother’s table and enjoying a piece of cake for four o’clock, we can count onChief Etçebest to make us relive this moment. In an increasingly gourmet version, which risks satisfying our tastes, the chef gives us his Basque cake recipe. In your apron, it will bake!

Basque Cake Recipe by Philippe Etchebest

To return to childhood with a bite, we discover the very regressive Basque cake recipe by Philippe Etchebest. Beware, for more flavor and aroma that will make our palate travel, adds the chef Orange blossoms. Suffice it to say that it makes us even more eager to make his recipe.

For the dough:

  • 300 gr flour
  • 120 g butter
  • 200 g of granulated sugar
  • 2 eggs
  • 2 tablespoons. orange flower soup
  • 1 packet of baking powder
  • Salt

For the cream:

  • 50 cl of whole milk
  • 3 eggs + 1 for gilding
  • 125 g powdered sugar
  • 60 g flour
  • 2 tablespoons. orange flower soup
  • 25 g butter

Preparation:

For the dough:

  1. Add the softened butter and minced sugar to the food processor, then add the flour, yeast, eggs, 2 pinch of salt and the orange blossoms. Boil until a ball is formed.
  2. Film and place this ball in the refrigerator for 6 hours

For the cream:

  1. In a bowl beat the eggs and sugar, add the flour and mix.
  2. In a saucepan place the milk to boil. Pour half of the milk into the container containing the preparation, mix it for a few moments then throw it back in the pot, in the rest of the milk. Bring to the boil, stirring constantly, 3 to 4 minutes, until thickened.
  3. Add the orange blossom and allow to cool to room temperature.

For the cake:

  1. Roll out the dough on a floured surface to a thickness of 4 to 5 mm in 2 circles.
  2. Garnish a butter-coated mold with one of the circles, raising the edges. Pour the cream and cover with the second circle of dough.
  3. Glaze the beaten eggs with a little water. Paint the surface with a fork.
  4. Bake at 160 ° C for 40 min.

Treat yourself!

Read also:

Cyril Lignac pastry fan: a generous and very creamy recipe
Gratin dauphinois by Philippe Etchebest for a cozy dinner
Apple fry from Cyril Lignac: an easy and delicious recipe

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