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! 👍🇸🇪❤️
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 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!!!
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!!
@@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
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.
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.
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...
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
the tart ring i am using is 18 cm diameter and around 5 cm high
@Sue Montgomery haha what did I miss?
😆 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 TH-cam & try to learn some of your very simple cooking technique so I could apply it to my french boss 😅
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 🙂
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!
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 🙂🙂👍
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 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.
May be just me, but a gâteau basque with a thin layer of marzipan somewhere in there sounds heavenly 😁
I baked this cake last weekend and came out perfectly! That gives me confidence to try another recipe.
Oh that looks WONDERFUL. Definitely will try and YES on the bit of rum in the filling. Thank you so much, Stéphane.
I made it same day as you uploaded the video. It turned out great. Thanks a lot 👍
Oh, wow! Let me have a piece of this with my rose petal tea. Thanks for this, Chef ❤
This looks incredible and simple. I must make it.
it is really good
Do you ever add cherry jam or incorporate almond flour?
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!!
Such an interesting recipe and cake. I will definitely try it and share the result. Thanks.
Думаю, это очень вкусно, французы мастера по выпечке!
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! The excess dough you throw away or is for something usable?
Hi Stephane, Do you use salted or unsalted butter in this recipe?
Magnifique! Très bon!
Thank you for another amazing video!! I will try when i get back home today!!
Tried this. Turned great. Excellent recipe.
Super delicious! Thank you so much for sharing! Super delicieux!
Love your videos and the research that goes into it! 💜💚
Absolutely amazing. Sadly I don't have the skills for this..
sure you do 👍
Love it, wish they sell it here
Thank you so much 💥 it is delicious
most excellent ... thanks
Ça l’air très délicieux 😋
Gracias 🙏🏻
I love learning from you thank you
I would love for you to make a video on the gâteau Breton!
That looks delicious!
for the butter is it unsalted butter or regular butter?
Looks wonderful!!!!
Definitely making this! 😍
Woo hoo waiting for this all day!
I just use a pie plate. Yours is beautiful.
I can't wait to try this one thanks 🤔
I've come to basque in all your glory.
Must try! ❤
I want to know where the rest of these cakes go when you are done filming? The crew must be very well fed.
Is this the predecessor of the Tarte Tropeziénne from St Tropez?
Very well done demo 👍
Did you use all-purpose flour or cake flour?
Can I use an 8 inches springform pan?
Thank you 😊👍💜🙏
Can you make a few cookies with the extra dough?
What to do for those who don't like meringues?
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!!
I made this yesterday and put poached cherries in the base, assembly was a bit different,........but delicious all the same.
Where can I get the recipe
magnifique..........magnifique.......thank you , for sharing..........😋😋😋😋😋😋...............
"Being a glutton can be dangerous". lol. Je t'adore!
Pas simple, ce gâteau mais j’aimerais bien le déguster.😊
c’est moins compliquer que ça ne paraît 👍
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.
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.
Yum
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
Don't you have to temper the eggs with a little bit of hot milk first?
if you just started the video and are wondering if it tastes good. 19:22
Like it
Stephane get yourself a non-stick rolling pin and a pastry mate and you won’t need flour to roll out your dough
I bet my Great Pyrenees will like to eat this with me 😋
I only watch these videos for the eating noises. 🤣
It looked alot better before it went into the oven
3rd try??! 🥳🎉😆
You have beautiful hands, mon ami.
💜🙏
So you could make a Pavlova two weeks later.
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...
Thank you for learning English. It's not easy.
IS IT PLAIN FLOUR
yes all purpose
Don't put hot things in the fridge..
Less is more :)
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
I expected something better
well theres a lot missing on it
Does look SO good - don't s'pose we have an egg-free variant?
🥱🥱😵💫🧼🥱🥱😵💫🧼🥱🥱😵💫🧼