Basque Cake Recipe by Philippe Etchebest

No matter how old we are, we will always be ready Basque cake families. This ancestral recipe will forever remain in our hearts, and especially in our stomachs. Hailing from the Bayonne region, this cake has crossed France to captivate everyone’s taste buds. Although some dispute the recipe among followers Basque cake with cherries or custard, what is certain is that we will always have a good reason to try it. If we remember sitting at our grandmother’s table and enjoying a slice of this pie at four o’clock, we can count onChief Etchebest to make us relive this moment. In an even more refined version that risks pleasing our taste buds, the chef gives us his basque pie recipe. Your apron will be hot!

Basque Cake Recipe by Philippe Etchebest

To return to childhood in one bite, we reveal the most regressive Basque Cake Recipe by Philippe Etchebest. The chef adds: “Attention, more taste and aroma that will make us travel.” orange flower. Suffice it to say that it makes us want to make his recipe even more.

For test:

  • 300 g flour
  • 120 g butter
  • 200 g granulated sugar
  • 2 eggs
  • 2 tbsp orange blossom soup
  • 1 pack of baking powder
  • Salt

For cream:

  • whole milk 50cl
  • 3 eggs + 1 for gilding
  • 125 g powdered sugar
  • 60 g flour
  • 2 tbsp orange blossom soup
  • 25 g butter

Training :

For test:

  1. Add softened butter and granulated sugar to a food processor, then add flour, baking powder, eggs, 2 pinches of salt and orange blossoms. Knead until a ball forms.
  2. Remove this ball and place it in the refrigerator for 6 hours.

For cream:

  1. Whisk eggs and sugar in a bowl, add flour and mix.
  2. Bring the milk to a boil in a saucepan. Pour half of the milk into the mixing bowl, whisk for a few minutes, then pour back into the saucepan with the rest of the milk. Bring to a boil, stirring constantly, 3-4 minutes, until thickened.
  3. Add orange blossoms and let cool to room temperature.

For the cake:

  1. Roll out the dough on a floured surface to a thickness of 4-5 mm into 2 circles.
  2. Decorate the oiled pan with one of the circles, lifting up the edges. Pour in the cream, then cover with the 2nd circle of dough.
  3. Glaze with an egg beaten with a little water. Score the surface with a fork.
  4. Bake at 160°C for 40 minutes.

Pamper yourself !

Read also:

Cyril Lignac Brownie: Generous and Very Creamy Recipe
Gratin dauphinois by Philippe Etchebest for a hearty dinner
Cyril Lignac Apple Pancakes: A Simple and Delicious Recipe

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