Comments on: Gâteau Basque (Basque Cake with pastry cream)

By: Audrey

Audrey — Sat, 26 Apr 2025 06:22:24 +0000

In reply to Holly. Thrilled for you, Holly! Congrats on nailing the recipe :) Here's to many more successful bakes! .... And now I want a slice.

By: Holly

Holly — Fri, 25 Apr 2025 16:22:20 +0000

Greetings! I made Gateau Basque for the first time and it was a success thanks to your recipe Audrey. I’ve had requests for more! Thank you for sharing it.

By: Audrey

Audrey — Thu, 19 Dec 2024 07:31:48 +0000

In reply to Carol.

Hello, Carol. So, all I can tell you is I’ve made the cake many, many times in my life. Sometimes the cake takes a few minutes longer (45min or until golden) but I can honestly say that I haven’t had an issue with the bottom not baking. Now, that’s my personal experience – but I have used about 5-6 different ovens at least in my lifetime with this recipe. The cake gets placed typically right in the middle shelf of the oven, or slightly lower (depending on the oven), but I’ve never put it on the bottom shelf.

I cna only speak to my experience, and that of readers who have left reviews, or contacted me via Instagram or email to tell me this cake turned out for them too. The pastry cream is quite thick, and the cake is more “pie” than cake. I completely understand your worry, especially during Christmas, so may I suggest making it a day ahead? It still tastes wonderful the day after!

By: Carol

Carol — Wed, 18 Dec 2024 11:54:02 +0000

I am really concerned about the crust in this recipe. I want to make it for Christmas but am I think the crust on bottom might not cook at 350 in the time specified. It just is such a big chance to take with it. Do you put it on bottom shelf in oven or maybe there is something else to ensure bottom is not soggy?

By: Audrey

Audrey — Tue, 30 Apr 2024 06:45:33 +0000

In reply to Kris. Hello, Kris! I would say this height on this tart pan is no more than an inch. Maybe even slightly below. Good luck and hope you'll enjoy it!

By: Kris

Kris — Tue, 30 Apr 2024 00:53:20 +0000

Hello, how deep is the 10in tart pan you used?

By: Audrey

Audrey — Tue, 02 Jan 2024 12:17:15 +0000

In reply to Mark R Yonke.

Enjoying the process of cooking/baking is truly wonderful. I also like to take my time and bask in each step… It’s like therapy for me 🙂

I hope you find what you’re looking for , Mark. But in the meantime, I assure you that many recipes do well as leftovers as well, or can be scaled up/down with little extra effort. Best of luck!

By: Mark R Yonke

Mark R Yonke — Mon, 01 Jan 2024 19:49:11 +0000

I made the Gateau Basque cake today, and right now it is sitting in the oven turned off. This recipe takes about 4 hours total time. I wanted to take my tome in first heating the milk, and then pouring that into the pudding mixture a little at a time, then the longer process of stirring not to overheat the mixture, taking about 20 to 30 minutes, letting it cool and then finishing the process. I did leave out the rum, this time around. I cook for one, and that is me, so I am reluctant to create other wonderful recipes on Pardon My French. If there are any available women that would love to join me, I am looking for a companion

By: Audrey

Audrey — Fri, 15 Dec 2023 17:34:38 +0000

In reply to Jo Birdsey. Brave move, Jo! So happy it turned out for you, compliments to the chef! It really is much easier than it looks to be, I'm glad you agree.

By: Jo Birdsey

Jo Birdsey — Fri, 15 Dec 2023 17:28:21 +0000

Made the gateau basque for our daughter’s birthday. It was spectacular! Looked exactly the picture. It was easier than making a cake. A new family treat