Basque cake

Pastry recipe

For 20 8-cm rings

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Basque cake
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. Basque pastry crust

    Ingredients

    • Sugar - 250g
    • Butter - 250g
    • Egg - 180g
    • Flour - 500g
    • Chemical yeast - 7g
    • Vanilla

    Knead the flour, the baking powder, vanilla and sugar with the butter. Add the eggs. Set aside in the fridge. Roll it out to a 3-mm thickness. Cut and spread the pastry on the buttered rings. Make "lids" the same size as the rings.

  2. Blood orange compote

    Ingredients

    • Frozen fruit purée 100% : PGI Sicilian blood orange - 500g
    • Frozen fruits IQF : Apricot halves - 250g
    • Sugar - 100g
    • Starch - 90g

    Thaw apricot halves and cut them into brunoise. Put the purée on the stove and add the sugar-starch. Bring to the boil. Add the brunoise and set aside in the fridge.

    In this step

  3. Assembly

    Put 1 cm of compote in the rings. Place the remaining pastry over it, like a lid. Join the edges together. Pencil some egg wash over. Draw some lines with a fork. Prick the middle with a knife. Bake at 170°C for 20-25 minutes in the oven door open. Unmould before it cools down completely.

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