Le Gâteau Basque (Gâteau Pâte Sablée à La Crème Pâtissière)

Prepare the pâte sablée by mixing 250gr of flour, 125gr of sugar, 125gr of butter, 1 egg, 1 yolk, and a pinch of salt until a dough forms.

Roll out the dough and line a 25 cm mold with it.

Prepare the cream by heating 50cl of milk with 60gr of sugar and 2 sachets of vanilla sugar.

In a bowl, mix 35gr of flour, 1 egg, and 1 tablespoon of rum.

Combine the milk mixture with the egg mixture and cook until thickened.

Pour the cream into the prepared dough.

Cover with another layer of dough and seal the edges.

Brush the top with a mixture of 1 egg and 1 tablespoon of water.

Bake the gâteau basque until golden brown.

Prepare the syrup by boiling 5cl of water with 40gr of sugar and 1 teaspoon of rum, then brush it over the warm cake.

Equipment Needed

Spice Level: