Although locals tradtionally serve this cake to accompany coffee or tea, its elegant crosshatch pattern on the top gives it a rustic charm and makes this cake plenty elegant for special occasions, or as a centerpiece for dessert.

What is a Gâteau Basque (Basque Cake with pastry cream)?

Gâteau Basque is a culinary fixture from the Basque region, straddling between the southern French and northern Spanish border. The region is known as a food mecca for French people, and its rich culinary repertoire is held in high esteem like other “foodie” regions like Provence, Burgundy, or Brittany.

Amongst the most popular recipes from Basque Country, you can find the “Poulet Basquaise” and the “Piperade” – both recipes you can find in my cookbook – and of course, the Gâteau Basque.

Known as “etxeko bixkotxa” in Basque, the Gâteau was invented in the mid-19th century by Marianne Hirigoyen, a baker from Cambo-Les-Bains who started to sell the cake at local markets. Gâteau Basque’s fame would continue to grow and was adopted all around France. 

If you ever plan on visiting Basque country, the Gâteau Basque festival continues to be run every year in Cambo-les-Bains. There is also a charming little museum dedicated to the cake in the neighboring town of Sare.

Gâteau Basque has 2 components: a crust and a filling. Two traditional versions exist of the Basque cake – one filled with preserved cherries, usually bearing the “lauburu” (Basque cross) and the second one filled with “crème patissière” (French pastry cream) bearing a crosshatched pattern.

Having tasted both versions many times, I can say they are equally delicious – although the latter version with pastry cream is a bit richer and fancier, better suited for big occasions.

We construct this recipe from two layers of buttery crust filled with a vanilla pastry cream. The crust for a Gâteau Basque is half-way between a cookie and a pie crust: less sweet than a cookie but sweeter than your average pie crust. It is buttery and crisp on the outside and slightly chewy in the middle.

Ingredients you’ll need for a Gâteau Basque (Basque Cake)

Like most Basque cooking, this recipe is based on simple ingredients and simple techniques, although it does require a few more extra steps than your average cake. Perhaps more importantly, the quality and freshness of the ingredients you choose will make a big difference.

For the crust:

1. Sugar. White sugar works best.
2.Flour. All purpose flour works best here.
4.Butter and Salt. Make sure you use unsalted, high-quality butter. Adding the salt separately ensures you don’t oversalt your crust. The butter should be at room temperature, meaning it should be slightly softened.
5.Eggs and egg yolks. Use fresh, organic eggs if possible. We need 2 whole eggs and 2 egg yolks. Egg yolks add richness and make for a tender crust.

For the pastry cream:

1.Milk. Whole milk, rather than 2% or skim will provide a creamier texture for the vanilla custard.
2.Sugar. White sugar works best.
3.Flour. Like with most rustic creams and custards, we thicken this one with flour rather than cornstarch.
4. Eggs. Use room temperature eggs.
5.Vanilla extract and rum. We finish the smooth pastry cream with a splash of rum, to add depth of flavor. You can opt for dark or light rum.

6.Egg yolk and milk. At the end, mix egg yolk with a splash of milk to create the egg wash that gives this cake its lovely golden top.

Frequently Asked Questions

How do you store a Gâteau Basque ?

Once completely cooled, you can cover the Basque Cake with a plastic film and refrigerate it for up to 4 days.

I don’t recommend freezing this cake. When pastry cream thaws, it weeps and create excess moisture, making the crust soggy.

My pastry cream curdled or feels grainy. What went wrong?

This typically occurs if you cook your pastry cream at too high of a heat. When the heat is too high, even if you whisk continuously, you run the risk of the eggs cooking too quickly and forming little lumps or grains. Unfortunately, this can’t be fixed, and you need to start again – at a lower heat.

How do you enjoy a Gâteau Basque?

A Basque Cake is best enjoyed the day it is made, although you can keep it for up to 4 days. Enjoy it cut in hefty slices with a cup of tea or coffee – just like they do in Basque Country.

I personally think it also make a great dessert for special occasions, as it’s so rich, delicious, and unique looking.

Audrey’s tips:

• You need a large 10-inch tart pan for this cake recipe. Ideally choose one with a removable bottom so the Gâteau is easier to remove once baked.
• Plan ahead: the cake needs to cool completely for several hours before serving. If you don’t wait long enough, the pastry cream won’t be set enough when you slice the cake.
• Be careful not to overwork the dough when rolling it out to keep it tender and crumbly.
• Make sure to chill the pastry dough before rolling it out. This helps with its texture and ease of handling.
• Let your vanilla custard cool down to room temperature before you pour it over the bottom crust, or it will make your butter sweat, and the crust won’t be as crisp.
• Once you master this classic version, you can experiment with different fillings, such as black cherry jam.

I hope you’ll love this Gâteau Basque (Basque Cake with pastry cream) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French cake recipes to try:

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Apple Cake 
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake
• French-style Fruit Cake (Cake aux  Fruits Confits)

Gâteau Basque (Basque Cake with pastry cream)

Print Recipe

Serves: 8-10 Prep Time: 50 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the crust:
1 cup (200g) white sugar
4 cups (500g) all-purpose flour
¼ tsp salt
1 cup + 1 tbsp (250g) unsalted butter, at room temperature
2 large eggs, at room temperature
2 large egg yolks, at room temperature

For the pastry cream:
4 cups (1L) whole milk
1/2 cup (100g) sugar
1 tsp vanilla extract
2/3 cup (80g) all-purpose flour
2 large eggs, at room temperature
1 tbsp (15g) rum, white or dark

For the topping:
1 egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - Prepare the crust. In a large mixing bowl, whisk together the sugar, flour, and salt. Add the softened butter, the eggs and egg yolks and start mixing with a large wooden spoon or by hand. Mix until you have a round ball of dough. Divide the dough into 2 equal parts, wrap in plastic film and chill for at least 30 minutes. Meanwhile, prepare the pastry cream.

Step 2 - Prepare the pastry cream. Warm up the milk in a large saucepan over medium heat. In a separate bowl, whisk together the vanilla, sugar, all-purpose flour, and eggs. While continuously whisking, slowly pour the warm milk into the egg mixture. Whisk until homogenous and transfer back into the saucepan, over medium heat. Whisk steadily for several minutes until the mixture thickens to a thin custard consistency. Remove from heat and whisk in the rum.

Pre-heat your oven at 350F (180C) with a rack in the middle.

Step 3 - Assemble the cake. Butter and flour a 10-inch tart pan. Roll-out the first piece of dough to 3-4 mm thickness, onto a piece of parchment paper. Flip the rolled dough onto the tart pan and unpeel the parchment paper on top. Don’t worry about the edges that hang over the dish.

Step 4 - Pour the pastry cream into the pan and spread it out. Roll-out the second piece of dough onto a piece of parchment paper, flip it over top of the pastry cream and unpeel the parchment paper. Press the edges together using your rolling pin to remove the hanging pastry dough. Using your thumb, slightly push the edges inwards (just a few mm) to ensure they don’t stick to the pan.

Step 5 - Whisk together the milk and the egg yolk and brush it over top the cake. With a fork, score a crosshatch pattern on top.

Bake for 45 minutes, or until golden.

Let the cake cool for at least 1 hour before removing from pan and serving.

The post Gâteau Basque (Basque Cake with pastry cream) appeared first on Pardon Your French.

What is Riz Gaxuxa?

Rix Gaxuxa is a rustic dish hailing from Basque Country, a region straddling both Southern France and Northern Spain. Basque cooking embraces both French and Spanish influences and offers a cuisine that is colourful, sun-filled and often with spicy flavors.

I definitely love to turn to Basque recipes to bring sunshine and heat to my kitchen!

Rix Gaxuxa is a risotto with chorizo sausage, bell peppers and chicken pieces, spruced up with Espelette pepper – the traditional spice from Basque country. It is a vibrant mix of flavours that reminds one of Spanish paella – a bit simplified, but just as delicious! A unique feature to this dish is the crumbled hard boiled eggs that are mixed into the final dish just before serving.

This dish finds it roots in peasant Basque Mountain cooking – with “gaxuxa” literally translating to “poor” in the Basque language. The cooking style from the mountainous inland Basque country makes do with fresh and cured meats, and grains and vegetables. On the other hand, coastal Basque cuisine is filled with fish and seafood.

This is a simple, one-pot recipe made with basic ingredients that makes a great introduction to Basque cooking if you’re new to it.

Ingredients you’ll need for this Basque Risotto (Riz Gaxuxa)

Basque cuisine embraces local, fresh ingredients and this recipe is no exception to the rule. So, if cooking from outside of Basque country, here are a few tips to choose your ingredients wisely and recreate Rix Gaxuxa’s authentic flavors in your own kitchen.

1. Onion and garlic. Always a great base to start a savory dish!
2. Chorizo. For this recipe, make sure you opt for Spanish chorizo, which is almost always cured, while Mexican chorizo is typically fresh and requires cooking. Some chorizos are finely ground and have a smoother texture, while others may have a coarser grind, providing a chunkier texture. Chorizo can also vary in spiciness. If you prefer milder sausage, look for chorizo labelled as “mild” or “sweet.” If you enjoy heat, opt for chorizo labelled as “spicy” or “hot.” Whether you prefer a sausage with a smooth or coarse grind, mild or spicy, make sure you choose a good quality chorizo that isn’t full of red coloring. Reading the ingredients’ list on the package will give you this information.
3. Pancetta. Traditionally, riz Gaxuxa includes “ventrèche”, a typical pork belly that is lightly cured. It is commonly used in Southern French cooking, and especially in Basque country and Gascony region too. As a substitute, I like using Italian pancetta, which somewhat similarly recreates the smoky, salty flavors of ventrèche.
4. Bell peppers. For making this recipe approachable and family-friendly, green and red bell peppers are my vegetable of choice in this recipe. Other Rix Gaxuxa’s can call for piquillo peppers, a variety of chili pepper native to Northern Spain. They are small to medium-sized, mild peppers that are typically bright red in color and have a distinct triangular shape, with a blunt end. They are much sweeter than bell peppers and will have a more pronounced taste in the dish. I like both options… take your pick!
5. Chicken breasts. Boneless, skinless chicken breasts are best for this recipe.
6. Chicken stock. The rice gets cooked in chicken stock. I recommend you opt for a low sodium one as this dish is salty enough thanks to the chorizo sausage.
7. Rice. While most risottos are made with short-grain rice, this one is actually best made with long or medium-grain rice. Make sure not to rinse the rice before cooking. We need to keep the starch on the rice to create a creamy texture.
8. Espelette Pepper. The Espelette, a traditional pepper grown in the region, is a hallmark of Basque cooking and only a small sprinkle imparts a unique flavor to any recipe. Espelette pepper is generally considered to have a mild heat level. It is milder than cayenne pepper but still imparts a noticeable warmth to dishes. But unlike some hotter chili peppers, Espelette pepper has a sweet and fruity undertone, with a touch of smokiness too.
9. Eggs. Hard-boiled eggs get crumbled and mixed into the finish dish. It enhances the creamy texture of the dish, while adding extra protein.

Frequently Asked Questions

I can’t find Espelette pepper, can I use a substitute?

Espelette pepper is typically sold in dried, powdered form and can be found outside of France in specialty stores or online. Beyond using it for this dish, it can be a wonderful substitute for traditional chili powders or paprika in recipes, so I highly recommend you grab it if you ever spot it.

As a substitute for 1 tsp of Espelette pepper, you can use ½ tsp smoked paprika +1/4 tsp sweet paprika + 1/4 tsp cayenne pepper, to create this distinctive mix of spicy, sweet and smoky flavor.

How do you store Riz Gaxuxa?

Leftovers can be stored in the fridge, in an airtight container for 3-4 days. This recipe is also freezer-friendly. Allow the cooked dish to cool to room temperature before packing it into a freezer safe container and place in the freezer for up to 3 months.

Audrey’s tips for a perfect risotto:  

• When making a Rix Gaxuxa, or a risotto in general, make sure you do not rinse the rice: you want to keep the starch around the rice to create the creamiest texture possible once cooked. Also take the time to toast the rice slightly in the pan before adding the chicken broth. This helps the rice absorb the liquids more evenly.
• When adding the broth little by little, allow the liquid to be absorbed before adding the next ladle. This gradual process helps release the starches and creates a creamy texture.
• Remember that making a risotto requires attention: stirring the rice regularly helps release starch and creates the desired creaminess. So, stay close to the stove and enjoy the process!

This one-pot recipe is ideal for making on a busy weeknight to feed the whole family. You can end the meal with a slice of traditional Basque cake, for a complete Basque dining experience!

I hope you’ll love this Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chicken recipes to try: 

• Chicken Fricassé with shallots and bacon 
• Classic French Coq au vin rouge 
• Classic French Coq au vin blanc
• Creamy French Chicken Tarragon 
• Classic French Roast Chicken
• French Chicken Marengo
• Chicken and Mushroom Tourte

Basque-Style Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa)

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

2 large onions, peeled
2 garlic cloves, peeled
1 red bell pepper
1 green bell pepper
150g Italian Pancetta, diced
1 Chorizo sausage (150g-200g), sliced
2 chicken breasts (skinless and boneless)
2 tbsp (30ml) extra virgin olive oil
4 cups (1000ml/1.05 quart) chicken stock, ideally low sodium
300g long grain white rice
1 tsp black pepper
1 tsp Espelette Pepper (or substitute – see notes above)
2 large eggs, hard-boiled and peeled
Salt, to taste.

Instructions

Step 1 - Prepare all the ingredients: dice the onions and mince the garlic. Seed and slice the bell peppers into thin strips. Slice the Chorizo sausage in ½-inch (1.25cm) thick slices. Dice the Pancetta in small cubes and divide each chicken breast into 6-8 large chunks.

Step 2 - Heat-up a large frying pan over medium heat with the olive oil. Add the onions and garlic and cook for 2-3 minutes until translucent and slightly golden. Add the chicken pieces and cook for 4-5 minutes until just cooked on the outside, stirring occasionally. Stir in the chorizo and pancetta and cook for 3-4 minutes until sizzling and fragrant.

Step 3 - Stir in the bell peppers and cook for 2-3 minutes until fragrant. 

Step 4- Stir in the rice, black pepper and Espelette pepper. Toast the rice for 3-4 minutes, just until it becomes translucent.

Step 5 - Pour in half of the chicken stock (2 cups/500ml) – it should cover all the rice. Cook, stirring occasionally with a wooden spoon (making sure the rice doesn’t stick to the bottom of the pan) and keep adding stock in small additions, whenever the liquid in the pan is just about fully absorbed. Continue until the rice is fully cooked, and the liquid is almost all absorbed (not completely yet, but almost). 

Step 6 - Crumble the two hard-boiled eggs with the back of a fork and stir them into the rice. Cook for 2-3 minutes more, until all the liquid is absorbed.

Season to taste if needed (salt, pepper), and serve immediately. 

The post Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) appeared first on Pardon Your French.