Gâteau Basque from Dessert Person: Recipes and Guidance for Baking with Confidence (page 197) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cherry preserves for the book’s “Cherry compote” mentioned in this recipe.

  • mirage on December 09, 2023

    Definitely need to make this over a few days. This is currently my favorite dessert! It really is amazing.

  • Astrid5555 on July 06, 2021

    Excellent! Made the compote on day 1, the pastry cream and the dough on day 2, assembled and baked on day 3. If you spread the recipe out like that it is not that involved to make. Do wait to cut for a day as recommended (I just did not want to because it smelled so delicious), otherwise the pastry cream is still a little liquid and tends to ooze out. Easier to cut neatly after chilling in the fridge for a day. A real crowd pleaser!

  • evatoad on March 07, 2021

    Sensational. Will make again. It’s a project, but the finished cake is rich enough to be sliced in small pieces and keeps for a while. and is at once unusual, unassuming, and triumphant. The crème patissière melds with the top layer of pastry and gives the impression of a (shallow) cheesecake, but I like this significantly more than I like cheesecake.

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