![](\"https:\/\/www.mostlyfood.co.uk\/img\/Spain-gateaux-web.jpg\")
<\/h4>\nby Chrissie Walker<\/p>\n
<\/p>\n
One delicious Basque dessert is the \u2018G\u00e2teau Basque\u2019 which is a traditional deep-filled double-crust cream pie. It\u2019s called Etxeko biskotxa in Basque, which translates as \u2018cake of the house\u2019. Here is the basic version flavoured with a dash of spirits but one could add fruit jam at the bottom for more flavour. This dessert is so popular that it has its own museum in France, called the Gateau Basque Museum, where one can learn how to make the cake, and there are several varieties for sale.<\/p>\n
<\/p>\n
<\/h4>\n1 pack of ready-made sweet-crust pastry 1 pack of all-butter puff pastry<\/p>\n
For the filling:<\/p>\n
1\/2 litre of full-fat milk
\n2 egg yolks
\n1 whole egg
\n110g caster sugar
\n50g plain flour
\n2 tablespoons dark rum (brandy or kirsh could be sustituted for a different flavour)
\n1 tsp vanilla essence<\/p>\n
In a double-boiler, whisk the sugar, egg yolks and whole egg until pale and frothy.
\nStir in the flour little by little, stirring constantly.
\nBring the milk to a boil. Pour half the milk gradually into the egg mixture, while stirring to ensure that the eggs don\u2019t scramble.
\nPour this egg mixture over the remaining milk in the saucepan.
\nReturn the pan to a medium heat and stir until the custard thickens.
\nRemove the custard from the heat and add the dark rum or other spirit.
\nPut the custard into a bowl and allow to cool with clingfilm touching the custard, and let cool to room temperature.
\nPreheat the oven to 180\u00b0 Centigrade.<\/p>\n
<\/p>\n
Use the sweet-crust pastry to line the bottom and sides of a small cake tin.
\nFrom the puff pastry cut out a circle a little larger than the cake tin. Pour the cooled custard into the lined tin and spread evenly.
\nPut the puff pastry circle on top and crimp the edges to seal.
\nBrush a little egg or milk over the top and bake for 30 minutes until golden.
\nRemove from oven and let cool on a wire rack before removing from the tin.
\nServe in wedges with whipped cream.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
by Chrissie Walker One delicious Basque dessert is the \u2018G\u00e2teau Basque\u2019 which is a traditional deep-filled double-crust cream pie. It\u2019s called Etxeko biskotxa in Basque, which translates as \u2018cake […]<\/p>\n","protected":false},"author":2,"featured_media":19881,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3481,287],"tags":[507,709,2461],"class_list":["post-15976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-baking","tag-pie","tag-recipes"],"yoast_head":"\n