Recipe47-Gateau Basque

Gateau Basque

Basque Dough

g
PALFFY LACTIS 10410
Sugar240
Egg Yolk185
Cake Flour270
Bread Flour210
Ground Almond 200

Process

  1. Whip PALFFY LACTIS 10 and Sugar until smooth & creamy.
  2. Add Egg Yolk and mix well.
  3. Add Cake Flour, Bread Flour and Ground Almond. Continue mixing until fully incorporated with no lumps.

Filling

Assemble & Baking:

  1. Roll out the Basque Dough until approximately 0.4cm thickness.
  2. Cut out the dough using round shape mould cutter of diameter around 18cm. (Ensure it is big enough for the next step).
  3. Place the dough on a round shape mound of 14cm diameter x 2cm height. Press dough at the sides of the mound to properly shape it and stick to the mould. Trim out the excess.
  4. Pipe CREAM FILLING CUSTARD on the dough, make the surface flat.
  5. Put in freezer for 20 minutes.
  6. Place another layer of the dough on top, press against the edges at the top of mould to make sure it’s stick properly. Trim out the excess.
  7. Bake for 40 minutes at 150℃(both Top & Bottom).

Decoration:

  1. Sift powered sugar at the outer ring of the Gateau Basque to decorate.
  2. Add more decoration on top with mixed nuts & dried fruits for more attractive appearance, tastes and crunchiness.

Products Used for This Recipe

PALFFY LACTIS 10

All-purpose compound margarine made with naturally fermented buttery flavor.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CREAM FILLING CUSTARD

Good bake-stable custard with smooth texture and natural custard taste.

  • Packing: 1kg*6
  • Storage: Below -18℃
  • Shelf Life: 180days

Contact Us for More Information

Name*

Email*

Company*

Country*

Phone Number*

How did you know our website?*

※If you choose other, please specify.

Message*