Easy way to make the famous Basque cake from scratch at home

[@lyarnes]

😆 the sounds of enjoyment and pure joy you make when tasting this are everything! 😆

[@PolySammo]

I loved those sounds. It says exactly how delicious it is

[@reynalinedecrito66]

I just saw you're videos here in KZbin & try to learn some of your very simple cooking technique so I could apply it to my french boss 😅

[@FrenchCookingAcademy]

the tart ring i am using is 18 cm diameter and around 5 cm high

[@marcob1729]

@Sue Montgomery haha what did I miss?

[@user-zi7yx9uc3t]

This cake seams to be really good. I will prepare it tomorrow for my husband’s 72nd birthday. Thank you, Stephan!👍

[@johnnyfox7314]

I've tried three different Basque cake recipes including this one. This one was the only success! A great recipe.

[@FrenchCookingAcademy]

great to hear and thanks for trying it 🙂

[@martinhillersweden]

Made this wonderful cake at our Easter lunch today and it was a real hit! Everybody loved it! Thanks Stephane for perfect recipes always with very useful tips along the way. Thanks from Sweden! 👍🇸🇪❤️

[@FrenchCookingAcademy]

thanks a lot martin and glad you took the time to try that recipe and enjoyed it with the family 🙂🙂👍

[@raeperonneau4941]

Didn’t know about the mature egg whites. Thank you!

[@didisinclair3605]

I have a bit of an almond obsession... and wondered if I could make this with an almond pastry cream. First thing that came up was your almond pastry cream recipe! This goes on my 'must make' list!!!

[@epouse-x]

Alors, cela ne sera plus un gâteau basque !

[@MsArtistwannabe]

There’s a basque restaurant I go to that serves it made with almond extract. It’s awful.

[@tamhewitt-baker5602]

bruno albouze does a version with cherry jam and almond creme pat. looks very nice.

[@Kuponuss]

I made this cake for my friend's birthday and they loved it! Didn't have a cake ring, but it worked just fine with my springform pan. Thank you for the great recipe!

[@keeptrying5962]

Oh that looks WONDERFUL. Definitely will try and YES on the bit of rum in the filling. Thank you so much, Stéphane.

[@melissaantunes7370]

I baked this cake last weekend and came out perfectly! That gives me confidence to try another recipe.

[@hzuzh]

I made it same day as you uploaded the video. It turned out great. Thanks a lot 👍

[@WhatsCookingAtMomsKitchen]

Oh, wow! Let me have a piece of this with my rose petal tea. Thanks for this, Chef ❤

[@MsZephyra]

Your voice, accent, peaceful energy, humility...culminating in the joy of gourmandise...pure pleasure. Now if only I could find a man like you in the US!!

[@Tiger66261]

This looks incredible and simple. I must make it.

[@FrenchCookingAcademy]

it is really good

[@doubled334]

Do you ever add cherry jam or incorporate almond flour?

[@faithsrvtrip8768]

Woo hoo waiting for this all day!

[@asdasdasd4222]

Thank you for another amazing video!! I will try when i get back home today!!

[@shirinnajdi1951]

Such an interesting recipe and cake. I will definitely try it and share the result. Thanks.

[@amylocke8173]

Magnifique! Très bon!

[@Cooked-with-Love]

Love your videos and the research that goes into it! 💜💚

[@thebaldchef14]

Wow what a recipe for this famous Basque from scratch . Great job a little long, but I'm sure it tastes so good !

[@louiscy]

Love it, wish they sell it here

[@sih1095]

Absolutely amazing. Sadly I don't have the skills for this..

[@FrenchCookingAcademy]

sure you do 👍

[@violette1750]

Hi Stephane, Do you use salted or unsalted butter in this recipe?

[@ndean1687]

That looks delicious!

[@deda118]

Tried this. Turned great. Excellent recipe.

[@r.b.8061]

Thank you! The excess dough you throw away or is for something usable?

[@MsArtistwannabe]

I just use a pie plate. Yours is beautiful.

[@monelleny]

I would love for you to make a video on the gâteau Breton!

[@toniomalley5661]

I love learning from you thank you

[@OnnMoore]

Definitely making this! 😍

[@Divina_Volonta]

Gracias 🙏🏻

[@janefreeman7157]

Looks wonderful!!!!

[@ileanafigueroa8685]

Super delicious! Thank you so much for sharing! Super delicieux!

[@pc5537]

for the butter is it unsalted butter or regular butter?

[@ziggyustar3137]

I can't wait to try this one thanks 🤔

[@diananovelo5657]

Thank you so much 💥 it is delicious

[@maydarwiche5816]

Ça l’air très délicieux 😋

[@pandoraeeris7860]

I've come to basque in all your glory.

[@ninesticks]

most excellent ... thanks

[@DF-ju4cw]

Must try! ❤

[@posseelvira]

Much ❤️ love thanks 😊

[@еленаникитина-ф7н]

Думаю, это очень вкусно, французы мастера по выпечке!

[@PamOrl]

Is this the predecessor of the Tarte Tropeziénne from St Tropez? Very well done demo 👍

[@cynthiaelesevandyke-melcho1864]

Thank you 😊👍💜🙏

[@AlisaBillingtonMorrison]

Did you use all-purpose flour or cake flour?

[@posseelvira]

Hmmmm, tres delicioux!!!

[@AtEboli]

I want to know where the rest of these cakes go when you are done filming? The crew must be very well fed.

[@ulan1408]

What to do for those who don't like meringues?

[@jimp4170]

Can you make a few cookies with the extra dough?

[@kelvinbaah6709]

Can I use an 8 inches springform pan?

[@mizfrenchtwist]

magnifique..........magnifique.......thank you , for sharing..........😋😋😋😋😋😋...............

[@timothywilliams4089]

I made this yesterday and put poached cherries in the base, assembly was a bit different,........but delicious all the same.

[@raheedamahamoor5960]

Where can I get the recipe

[@veiganation]

Yum

[@janm2473]

"Being a glutton can be dangerous". lol. Je t'adore!

[@Gladys915]

Pas simple, ce gâteau mais j’aimerais bien le déguster.😊

[@FrenchCookingAcademy]

c’est moins compliquer que ça ne paraît 👍

[@behringerm]

Please let us know what we have to do to convert this to a Boston Crème pie. It seems similar, missing the chocolate ganache top

[@Ayin07]

Hello! What size is the tart ring please? Also, "cake mold ring" brings up some options on Amazon.

[@jakstrike1]

20cm or 8 inches

[@Ayin07]

@@jakstrike1 thanks. Just making sure because it looked like he rolled out the dough to 20cm, but if you have to cut it, you’d have to roll It out past 20cm

[@jakstrike1]

@@Ayin07 I think he said to roll a quarter inch more but haven't watched back to check

[@FrenchCookingAcademy]

sorry the circle it 18 cm but you need to make disks of 20 cm

[@Ayin07]

@@FrenchCookingAcademy Thank you!!

[@gibdi0n]

Like it

[@francismcdonnell753]

I see you sift the flour & sugar but not the baking powder. I always sift both together. My granny always taught me that to bring pastry together always use a steel knife.

[@bengeorge9063]

Don't you have to temper the eggs with a little bit of hot milk first?

[@h.c.h-4218]

Can I just say finding a tart ring roughly 18cm by 4.5 cm is mentally difficult for the task at hand? I recommend doing double the recipe and getting 20 cm tart rings and keeping the leftover pastry. Damn, I spent 50 minutes of intense searching to find a Matfer 17.5 by 4.5 ring! I'm not even joking. The company is third-party and owned by a stationary company that ships boxes and is situated in Nice. Like damn it will be worth it though haha.

[@FWKnaapen]

if you just started the video and are wondering if it tastes good. 19:22

[@gtmitchell44]

I bet my Great Pyrenees will like to eat this with me 😋

[@topfeedcoco]

3rd try??! 🥳🎉😆

[@-_James_-]

I only watch these videos for the eating noises. 🤣

[@purplealice]

You have beautiful hands, mon ami.

[@cynthiaelesevandyke-melcho1864]

💜🙏

[@darthlaurel]

So you could make a Pavlova two weeks later.

[@Sisterfifi]

Stephane get yourself a non-stick rolling pin and a pastry mate and you won’t need flour to roll out your dough

[@raminismic]

It looked alot better before it went into the oven

[@r8chlletters]

Suggestions for the 8 egg whites? I don’t like to waste anything…

[@MajehxKun]

A creme' topping, or merange

[@dr_jj]

I always baked some meringue cookies when I had left over egg whites, can eat up to like one~two weeks!

[@raeperonneau4941]

Pavlova

[@Ayin07]

You can also freeze them.

[@NouriaDiallo]

Cheese-and-mashed-potatoes-leftovers soufflé, nougat, île flottante, backed Alaska, macaroons... Beat the whites to soft peaks, gently fold in ground walnut and a touch of sugar : portion with a table spoon onto a cooking sheet, you have nice and easy macaroons. Walnut can be substituted by any nut, the egg whites needn't be beaten, in the older recipes, they weren't...

[@RayW....]

Thank you for learning English. It's not easy.

[@vidsscreen]

IS IT PLAIN FLOUR

[@FrenchCookingAcademy]

yes all purpose

[@alanedgarfillinpillin8880]

Don't put hot things in the fridge..

[@FrenchViking466]

Less is more :)

[@alainyachvili2240]

La pate, c'est 3 jaunes et un blanc d'oeuf. Vous vous compliquez inutilement le montage. Je n'ai jamais vu faire aussi compliqué pour rien... Les stries, c'est usuellement en losange. 3 ou 4 dans un sens, et 2 ou 3 dans l'autre. C'est trés épais pour un gateau Basque. 3 couches d'un centimetre, c'est ideal. AGUR

[@fredorji1]

well theres a lot missing on it

[@shotokhan4078]

I expected something better

[@SmallWonda]

Does look SO good - don't s'pose we have an egg-free variant?

[@diebuu.8114]

🥱🥱😵‍💫🧼🥱🥱😵‍💫🧼🥱🥱😵‍💫🧼