Gâteau basque with brandied cherries, vanilla crème anglaise

Credit: Thomas Schauer

When I was fifteen, and worked a summer at Hotel Etchola in the small village of Ascain in the Pyrenees of the Basque Country, I had my first taste of Gâteau Basque. Then it was still a truly local specialty in the southwest, which you couldn’t find in Lyon or New York City!

This now-iconic torte served at Bar Boulud in New York and London has a very thick, custardy filling that’s encased in a shell of buttery dough made with granulated sugar and almond flour to lend a bit of crunch.

The classic way to prepare it is to bake black cherry jam in the custard, but we prefer to serve brandied cherries on the side along with crème anglaise and crème fraîche chantilly. Putting a touch of cherry liqueur in the filling is a nice way to maintain the DNA of this homey comfort food while adding a modern spin.

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Step 1: Dough

In a stand mixer fitted with the paddle attachment, mix together the butter and sugar until soft and airy. Add the egg yolks, egg, and lemon oil and mix until incorporated.

In a small bowl, whisk together the baking powder, salt, and flour and slowly add into the butter mixture. Add the almond flour and mix until fully incorporated. Remove the dough and form into two flat disks. Wrap in plastic and refrigerate at least 2 hours, or overnight.

This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits

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