GâTEAU BASQUE RECIPE
This recipe for Gateau Basque (Basque cake) is perfect alongside coffee, tea, or anything else for that matter! Only a handful of ingredients make one delicious dessert.
Provided by David Pope
Categories Dessert
Time 1h45m
Number Of Ingredients 15
Steps:
- Bring the milk to a boil in a medium saucepan along with the orange zest.
- In a separate mixing bowl, mix together the vanilla extract, egg, extra egg yolk, flour, cornstarch, and sugar. It should form a paste.
- Add the milk mixture to the mixing bowl and stir thoroughly to combine.
- Pour back into the saucepan, place back over heat and continue to whisk. Bring back to a boil and simmer for 3-4 minutes or until slightly thickened, whisking the whole time.
- Strain through a sieve into a sealable container and chill in the fridge.
- Mix the flour and baking powder together in a large mixing bowl.
- In a separate bowl, beat the butter and sugar until smooth and creamy.
- Add the eggs (not the extra yolk) one at a time, continuing to beat.
- Gradually add the flour mixture and mix until smooth and completely combined.
- Transfer to a piping bag.
- Grease and line an 18-cm (7 inch) cake tin. Lightly dust the base and sides of the tin with flour after lining with baking parchment.
- Take the piping bag and carefully pipe a spiral of gateau mix to completely cover the base of the tin. Pipe a single circle around the outside of the tin to a height of just over 2 centimeters (1 inch).
- Fill the center of the tin with the pastry cream, smoothing down evenly.
- Pipe the remaining cake mix over the top of the pastry cream to seal, making sure the top is smooth and even. Place in the fridge to chill for at least 15 minutes, and preheat the oven to 180°C (350°F).
- Take the tin out of the fridge.
- Combine the remaining egg yolk and 1/4 cup of milk, whisking slightly to mix evenly. Brush evenly over the top of the cake and use a fork or knife to score a faint diamond pattern on top. Place in oven and bake for 45 minutes.
- Remove from oven and allow to cool. Serve by itself or with a fruit jam!
Nutrition Facts : Calories 454.9 kcal, Carbohydrate 59.55 g, Protein 8.02 g, Fat 20.8 g, SaturatedFat 12.12 g, Cholesterol 157.72 mg, Sodium 101.36 mg, Fiber 1.3 g, Sugar 31.51 g, ServingSize 1 serving
GATEAU BASQUE
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that is traditionally filled with either pastry cream or black cherry jam. Martha's recipe combines the best of both worlds and calls for pastry cream and brandy-soaked cherries. She made this recipe on "Martha Bakes" episode 710.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Make the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla and brandy.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
- Make the cake: Combine cherries and brandy in a small bowl; let soak 1 hour.
- On a lightly floured surface, roll out one disk pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch round fluted tart pan with a removable bottom leaving edges to overhang. Freeze 15 minutes.
- Preheat oven to 375 degrees. Place pastry cream in a large bowl. Stir with a rubber spatula to loosen. Pour into chilled crust, spreading evenly with an offset spatula. Drain cherries and scatter evenly over pastry cream.
- On a lightly floured surface, roll out remaining disk of pate brisee to a 13-inch round, about 1/8 inch thick. Score surface in a diamond pattern with the edge of a ruler. Lightly brush overhanging edge with egg and top with scored pastry. Press to seal and trim dough along edge of tart pan. Lightly brush top with egg wash. Place tart pan on a rimmed baking sheet and bake until golden brown, about 1 hour 25 minutes. Remove from oven and let cool 20 minutes on a wire rack. Remove tart ring and cool completely on rack. Serve at room temperature.
GâTEAU BASQUE
Bixente Marichular, founder of the Musée du Gâteau Basque in Sare, France, says the pastry is part of Basque patrimony: Every family has a recipe, and every family thinks theirs is the best. This version, made with ingredients from an American supermarket, follows the tradition of sandwiching two rounds of rolled-out dough with jam. In the Pays Basque, where the filling is sometimes pastry cream, the jam is usually local black cherry. Once baked, the texture of the "cake" - never mind that it's about as much cake as Boston cream pie is pie - is a mix of crumbly, tender and chewy. Since gâteau Basque is a casual treat, eating it with your fingers is allowed.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment if you have one), beat together the butter and both sugars on medium speed until smooth, about 3 minutes. Add the egg, and beat for another 2 minutes, scraping the bowl as needed. Beat in the vanilla; the mixture should be smooth. Add the flour mixture all at once, then pulse the mixer to begin incorporating it. Mix on low until blended.
- Turn the dough out onto a work surface, gather into a ball, then divide in half.
- Shape each piece into a disk - the dough will be sticky - and put each between sheets of parchment paper. Using a rolling pin, roll each piece into a round just a smidge wider than 8 inches. Keeping the dough sandwiched between the parchment, refrigerate for at least 3 hours (or for up to 3 days).
- When you're ready to bake, center a rack in the oven, and heat to 350 degrees. Generously butter an 8-inch-by-2-inch round cake pan. Remove the dough from the fridge, and leave on the counter until pliable, about 10 minutes. Peel away the paper.
- Fit one round into the pan; if it breaks, just press the pieces together. Either fold the extra dough over and onto the base or trim it; don't fuss about precision here. Spread about 3/4 cup of the jam over the base, leaving a 1-inch border bare and adding more jam, if needed.
- Top with the second piece of dough, lightly pressing down around the edges and, if you can, tucking the dough under a bit. Again, it doesn't have to be perfect; the dough is soft, and as if by magic, the layers fuse in the oven.
- Brush the top with the egg wash, and use the tines of a fork to etch a crosshatch pattern.
- Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer to a rack, and let rest for 5 minutes, then carefully run a table knife around the edge of the cake. Unmold onto the rack, and then quickly and carefully turn the cake over onto another rack, crosshatch side up, so that it can cool to room temperature. Wrapped well, the cake will keep for 2 days at room temperature.
GATEAU BASQUE
This is practically irresistible - it resembles a rich buttery shortbread that is complimented with a subtle almond flavored filling. The dough does need to be put in the fridge overnight.
Provided by Ceezie
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, gradually adding sugar. Sift flour and baking powder. Beat egg, egg yolks and almond flavoring. Add lemon rind. Add eggs alternately with the flour ot the cream mixture. Mix well. Place this dough in the fridge in an airtight container overnight.
- Make the pudding according to directions on package. Stir in almond flavoring and then cool.
- Roll out about 5/8 of the gateau dough the same as you would a thick pie crust. Press it into an 8 inch pie pan and trim the edges. Pour the cooled pudding into the bottom crust. Make a thick top crust with the balance of the gateau dough. Trim edges and then seal them with the egg wash (the mixed egg and water) The pudding expands during the baking process and it will spill over if the edges are not well sealed. Brush on egg wash over the top of the gateau as well. Decorate the top of the gateau by carefully making diamond designs with a fork.
- Bake gateau in a preheated 350 degree oven for about 40 min or until it becomes a golden brown. Cool.
Nutrition Facts : Calories 703.9, Fat 39.1, SaturatedFat 23.2, Cholesterol 229, Sodium 351.9, Carbohydrate 77.3, Fiber 1.1, Sugar 45.7, Protein 12.1
GâTEAU BASQUE
Gâteau Basque is a traditional dessert from the Basque region of France, typically filled with black cherry jam or pastry cream. It is traditional to mark a Basque lauburu cross on the top, if the cake is filled with black cherry jam, or to use a crosshatch pattern using a fork if the cake filled with pastry cream.
Provided by Javier De La Hormaza
Categories Spanish Dessert Recipes
Yield 8 people
Number Of Ingredients 13
Steps:
- To make the pastry, mix in a bowl the flour, salt, grounds almonds, sugar and yeast. Add the butter in small cubes mixing well, followed by the whole egg and 1 of the egg yolks slowly to make up the dough. Wrap in cling film and allow to rest for 20 minutes in the fridge.
- For the cherry jam, smash the cherry bones and place in a muslin cloth, tie up. In a large shallow pan, place the cherries, sugar and muslin bag and cook slowly for an hour. Remove from the heat, add the cognac, pectin and boil for another 5 minutes before cooling down.
- To assemble the gâteau, grease a 22cm flan case with the extra butter and some caster sugar. Roll out half of the pastry to about 3mm thick and 30 cm diameter and lay on the base of the tin, covering all borders and pressing well with your fingers. Spoon the cold cherry compote around all the tart. Roll the other half of the pastry again to about 3mm thick and 30 cm diameter and place on top of the tart, sealing well all corners between both pastries. Trim the excess pastry around the corners with the help of some scissors. Place in the fridge to chill for 15 minutes whilst you pre-heat your oven to 180˚C/356°F/Gas Mark 4.
- Brush the egg yolk over the top of the gateau, then use a fork to score lines across the top in a diamond pattern. Bake in the oven for 45 minutes. Once the gâteau is cooked, remove from the oven and allow to cool before serving.
GATEAU BASQUE (FRENCH CUSTARD OR JAM TART)
Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard, use recipe #405945, or jam filling. It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made.
Provided by blucoat
Categories Tarts
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt and keep at hand.
- Working in a mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the butter and both sugars together on medium speed for about 3 minutes, or until smooth. Add the egg and beat another 2 minutes or so, scraping down the sides of the bowl as needed. The mixture may look curdled, but that's OK. Add vanilla and mix for about a minute more. Then reduce the mixer speed to low and add the dry ingredients in two or three additions, mixing only until they're fully incorporated into the dough.
- Place a large sheet of plastic wrap or wax paper on your work surface and put half of the very soft and sticky dough in the center of the sheet. Cover with another piece of plastic or wax paper, then roll the dough into a circle just a little larger than 8 inches in diameter. As you're rolling, turn the dough over and lift the plastic or paper frequently, so that you don't roll it into the dough and form creases. Repeat with the other half of the dough.
- Put the dough on a cutting board or baking sheet and refrigerate it for about 3 hours or for up to 3 days.
- When you're ready to assemble and bake the gateau, center a rack in the oven and preheat the oven to 350°F Generously butter a 2-inch high, 8-inch round cake pan.
- Remove the layers from the refrigerator and let them rest on the counter for a couple of minutes before peeling away the plastic or paper. Fit one layer into the pan. If it breaks, just press the pieces together. If there's a little extra dough running up the sides of the pan, you can either fold it over the bottom layer or cut it so that it's even. Spoon some of the jam or pastry cream onto the dough, starting in the center of the cake and leaving one inch of dough bare around the border. Add more filling if you don't think it will squish out the sides when you press down on it with the top layer of dough. (I find that 3/4 cup is usually just the right amount, but if you're using a very thick jam, you might want a bit more.).
- Moisten the bare ring of dough with a little water and then top with the second piece of dough, pressing down around the edges to seal it. If you'd like, you can work your finger between the top dough and the edge of the pan, so that you tuck the dough under a little. Because of the softness of the dough and the baking powder, even if you only press the layers together very lightly, they'll fuse as they bake. And, no matter how well you press them together, it seems inevitable that a little of the filling will escape.
- Brush the top of the dough with the egg glaze and use the tips of the tines of a fork to etch a cross-hatch pattern across the top.
- Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer the cake to a cooling rack and let it rest for 5 minutes before carefully running a blunt knife around the edges of the cake. Turn the cake over onto a cooling rack and then quickly and carefully invert it onto another rack so that it can cool to room temperature right side up.
CHERRY GâTEAU BASQUE
Steps:
- To make the dough, in a food processor fitted with the metal blade, process the flour, almonds, baking powder, salt, and sugar until the almonds are ground to a powder. Add the butter and process until the butter is in tiny pieces.
- Add the egg, egg yolk, and the vanilla and almond extracts and pulse until the dough comes together. Divide the dough into 2 pieces, one slightly larger than the other, form each into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan, dust it with flour, and tap out any excess.
- To make the filling, in a small bowl, mix the cherry jam, rum, brandy, and anise-flavored liqueur. Set aside.
- Dust the larger disk of dough on both sides with flour and roll it out to a 10-inch (25-cm) circle between 2 sheets of lightly floured plastic wrap. Peel off the top sheet of plastic and invert the dough into the prepared pan. Peel off the sheet of plastic that is now on top and press the dough gently into the bottom of the pan and partially up the sides. Don't worry if the dough tears; it's very forgiving-just patch and press together. Spread the filling over the dough, leaving a 1-inch (3-cm) border.
- Roll out the second piece of dough between 2 sheets of lightly floured plastic wrap. Peel off the top sheet of plastic and invert the dough over the filling. Peel off the sheet of plastic that's now on top. Gently press the edges together to enclose the filling.
- In a small bowl, whisk together the egg yolk and milk and brush it liberally over the top. Rake the tines of a fork 5 or 6 times over the surface in two diagonally opposing directions to create a crosshatch design.
- Bake the cake until the top is deep golden brown, about 40 minutes. Let cool for a few minutes, then run a knife around the sides to loosen it from the pan. Release the sides of the springform pan and let cool completely. Cut into wedges and serve.
- Storage
- Gâteau Basque is actually better the second day, after the flavors have had a chance to meld. Wrapped tightly in plastic wrap, it'll keep for about 1 week at room temperature.
- Variation
- A prune filling for gâteau Basque isn't exactly traditional, but since the nearby Gascon region is famous for its prunes, I'll often make a filling with them: Quarter 8 ounces (225 g) of pitted prunes; heat them in a small saucepan with 3 tablespoons (45 ml) brandy, 1 tablespoon rum, 1 tablespoon anise-flavored liqueur, 1/4 cup (50 g) sugar, and 1/4 cup (60 ml) water. When the liquid comes to a boil, cover, and remove from the heat. Once cool, process the mixture in a food processor fitted with the metal blade until chunky and use in place of the cherry jam.
- tip
- Use a top-quality sour cherry jam. The less-expensive ones are primarily sugar and are too runny-you want a filling that's plump with flavorful cherries. If you can't find sour cherry jam, add a squirt of lemon juice to regular cherry jam.
More about "gateau basque food"
GATEAU BASQUE | RECIPE | CUISINE FIEND
From cuisinefiend.com
Cuisine BasqueCategory DessertsServings 12Total Time 1 hr 30 mins
- Preheat the oven to 180C/350F/gas 4. Prepare a 20cm/8 in cake tin or a flan or tarte dish but don’t grease it.
- Mix all the dry ingredients in a large bowl, add the egg and egg yolks and stir them in with a spatula or a palette knife. Add the melted, cooled butter and mix everything with the spatula or knife, and later with your hands, into a ball of dough. It may be quite crumbly but it’s not a problem.
- Press the dough into the tin or dish so that the surface is flat and even. Brush the top with the extra egg yolk, swirl a pattern with a fork and sprinkle with the extra caster sugar.
- Bake for 45-50 minutes until the top is deep golden brown. Cool in the tin. Take care when trying to unmould it as it might crumble - I usually leave it in the dish and cut slices out of it.
GATEAU BASQUE RECIPE - MON PETIT FOUR®
From monpetitfour.com
4.3/5 (24)Total Time 5 hrs 45 minsCategory Cakes & CupcakesCalories 424 per serving
- Start off by making the cake. To the bowl of a stand mixer, add the butter and beat until smooth.
- Add in the sugar, egg and egg yolks to the mixture, as well as the lemon or orange zest, and beat until combined well.
- Add the flour, baking powder, and salt, then stir on low speed to combine. Once a sticky, cookie-like dough forms, stop the mixer.
- Place a large sheet of plastic wrap on your counter. Scrape the dough out of the mixing bowl and onto the plastic wrap. Use your hands to mold the dough into one compact piece. Cover the dough with the plastic wrap, then use the palm of your hand to flatten the dough out a bit into a disc shape. Place in the fridge until completely chilled.
CHERRY GATEAU BASQUE - WOOD & SPOON
From thewoodandspoon.com
Reviews 13Total Time 1 hr 15 minsEstimated Reading Time 8 mins
- In the bowl of a stand mixer, beat the butter on medium speed until light and creamy, about 2 minutes. Scrape the sides of the bowl, add the sugar, and beat for an additional 2 minutes until the mixture is fluffy. Scrape the sides of the bowl and add one whole egg and the egg yolk, beating on medium speed just until combined. Scrape the bowl and add the dry ingredients. Beat on low speed just until combined. Be careful to not overbeat.
- Dump the dough out onto a lightly floured surface and divide the dough in half. Place one of the halves in between two large sheets of parchment paper and use a rolling pin to roll the dough out into an 11” circle. Set aside and place the second dough ball in between two separate sheets of parchment paper. Roll the second dough piece into a 9” circle. Place both on a flat surface in the fridge and allow to cool for an hour.
- Preheat the oven to 375 degrees and move a rack to the upper third of the oven. Grease the insides of a 9×2” cake pan and trim a parchment paper round to line the bottom of the pan.
- Remove the dough from the fridge and allow them to sit out for a few minutes to become pliable. Peel the parchment paper off of the 11” round dough and center it into the greased pan. Gently press the dough into the bottom of the pan and around the edges. Trim off any excess, allowing the dough to travel only halfway up the sides of the pan. Spread the cherry jam in the pan, leaving a ½” border around the edges of the pan. Peel the top parchment paper off of the 9” circle and use a paring knife to trace and trim a circle the diameter of the cake pan in the dough. Transfer the trimmed dough into the cake pan and pinch the edges of the two dough pieces together to seal in the jam. You can wet your fingers lightly to pat out the dough to make it as even as possible. Don’t sweat it if your dough isn’t perfect though.
GATEAU BASQUE - KITCHENLICIOUS
From kitchenlicious.com
Cuisine FrenchCategory DessertServings 4Total Time 455621 hrs 30 mins
- In a medium bowl, mix the butter, sugar and ground almonds with a spatula until well combined.
- Mix in the zests, yolk, 25 g of egg. Lastly, add the flour and salt and mix also with a spatula until the dough is smooth.
- Divide the dough in 2 equal pieces and flatten it into a disk between two sheets of parchment paper. Leave in the fridge for 2 hours or preferably, overnight.
16 MUST-TRY BASQUE FOODS: BEST BASQUE FOOD TO TRAVEL FOR
From worldtravelconnector.com
- PINXTOS – Basque finger food. Pinchos, or pinxtos, are Basque snacks. To make it short, pintxos are the Basque tapas. But pinxtos are not ordinary tapas.
- BACALAO AL PIL PIL – Basque-style fried codfish. Iconic Bacalao Al Pil Pil is the most famous Basque dish. In fact, Basque cod in Pil Pil sauce is one of the most popular seafood dishes in Spain overall.
- TXIPIRONES EN SU TINTA – Bassque baby squids in their ink sauce. Calamares en su tinta in Spanish, or txipirones en su tinta in the Basque, is a typical Basque dish that will make you lick your fingers and clean your plate by dunking the bread into the sauce!
- LAMPERNA – Basque goose barnacles. Goose barnacles in the Basque country are called lamperna. But if you visit Galicia and Asturias, they will be called percebes.
- ESPELETTE PEPPERS – Aromatic Basque peppers. Espelette peppers are the signature ingredient of traditional Basque cuisine. The Basque red peppers are mild chili peppers with a distinctive sweet and smoky flavor.
- PIPERADE – Aromatic Basque tomato-pepper stew. Basque Piperade is one of the most popular Basque dishes. This simple Basque dish is made with tomatoes, onions, green peppers, garlic, and all spiced with, what else but aromatic Espelette peppers.
- TIGRES (or MEJILLONES RELLENOS) – Spicy Basque stuffed mussles. Basque tigres refer to stuffed mussels.Spicy tigres are traditional Basque appetizers.
- BACALAO CON GULAS – Cod fish with ‘fuax baby eels’ The Biscay Bay has a long tradition of fishing glass eels. So do dishes with eels. Traditionally this Basque dish was prepared with codfish and genuine baby eels.
- BACALAO AJOARRIERO – Spicy Basque-style codfish. Codfish dishes are among the most popular dishes of Basque cuisine. Bacalao Ajoarriero is a popular Basque codfish stew.
- IDIAZABAL CHEESE – Smokey Basque shepherds’ cheese. Idiazabal cheese is the most famous Basque cheese. It’s a hard sheep cheese of buttery and nutty flavor and sweet and somewhat smokey aroma.
GâTEAU BASQUE (BASQUE CHERRY PIE RECIPE) | SAVEUR
From saveur.com
- In a medium bowl, combine the flour, baking powder, and salt; stir briefly to mix and set aside.
- To the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar; beat on medium high speed until light and airy, about 3 minutes.
- Remove the bowl and form the dough into 2 equal balls using your hands (do not overhandle). Place 1 ball between two large sheets of parchment paper, and roll out the round to about 11 inches in diameter; place on a baking sheet (do not remove the paper).
- Set a rack in the top third of the oven and preheat to 375°F. Grease a 9-inch round cake pan with butter. Add a parchment round to cover just the bottom of the cake pan.
- Remove the dough rounds from the refrigerator; let rest at room temperature for about 5 minutes. Carefully peel away the paper on both sides of the larger round.
- In a small bowl, beat the remaining egg with a few drops of water. Brush the top of the dough generously with the egg wash. Then, using a small, sharp knife, create a pattern of crisscrossed lines.
- Bake until the top is golden, 30–35 minutes. Remove to a rack and let cool 5 minutes. Use a paring knife to dislodge the cake’s edges from the pan. Invert the cake onto a flat plate, then invert again onto another plate or stand.
4 AMAZING BASQUE CAKES BEYOND GATEAU BASQUE
From worldtravelconnector.com
- GATEAU BASQUE (PASTEL VASCO) – Basque cake. Gâteau Basque (literally meaning the Basque cake in the French language) is the signature dessert of the Basque Country.
- TRAINERA – Basque apple cake. Basque trainera is an apple cake made of baked broken dough filled with almonds, and with apples on the top. The cake resembles the Basque trainera boat.
- PANTXINETA – Basque pastry with custard cream and almonds. Panchineta is a traditional Basque cake made of puff pastry filled with custard cream, topped with toasted almonds, and garnished with powdered sugar.
- BASQUE CHEESECAKE. Basque burnt cheesecake is another one of the most famous Basque cakes. In fact, today’s world raves about amazing burnt Basque cheesecake.
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