Gluten-Free Gateau Basque

Ingredients

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• 1 1/4 cups whole milk, for the pastry cream
• 3 large egg yolks, for the pastry cream
• 1/3 cup granulated sugar, for the pastry cream Shop
• 3 tbsp cornstarch Shop
• 1 tbsp unsalted butter, for the pastry cream
• 2 tsp pure vanilla extract, divided Shop
• 1 tbsp dark rum (optional)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened, for the dough
• 3/4 cup granulated sugar, for the dough Shop
• 1 large egg plus 1 egg yolk, for the dough
• 1 tsp finely grated lemon zest
• 1 3/4 cups gluten-free all-purpose flour blend (about 245 g), plus more for rolling Shop
• 1/2 cup (50 g) finely ground almond flour Shop
• 1 tsp xanthan gum (skip if your blend already contains it) Shop
• 1 tsp gluten-free baking powder Shop
• 1/4 tsp salt
• 1 large egg yolk, beaten with 1 tbsp milk, for the glaze

Instructions

1. 1 For the pastry cream, heat the milk until steaming. Whisk the 3 yolks, 1/3 cup sugar and cornstarch in a bowl, then slowly whisk in the hot milk. Return to the pan and cook over medium heat, whisking constantly, until it boils and thickens, then cook 1 minute more. Off the heat, whisk in 1 tbsp butter, 1 tsp vanilla and the rum. Press plastic wrap onto the surface and chill until cold, at least 2 hours.
2. 2 For the dough, beat the butter and sugar until creamy. Beat in the egg, the yolk, the lemon zest and the remaining 1 tsp vanilla.
3. 3 Whisk the gluten-free flour blend, almond flour, xanthan gum (if using), baking powder and salt, and mix them in on low until a soft dough forms. Divide into two pieces, one slightly larger, flatten into discs and chill for 1 hour.
4. 4 Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment.
5. 5 Roll the larger disc between parchment into an 11-inch round and press it into the pan and about 1 inch up the sides. Spread the cold pastry cream over it, leaving a small border.
6. 6 Roll the smaller disc into a 9-inch round, lay it on top and press the edges together to seal. Brush with the egg glaze and score a crosshatch pattern with a fork.
7. 7 Bake for 45-50 minutes, until deep golden brown. Cool in the pan for 30 minutes, then remove and cool completely before slicing. Store in the fridge.

Tips & Notes

• Chill the pastry cream until completely cold and thick before assembling the gateau Basque. Warm cream melts the dough and can leak through the edges.
• Roll the soft dough between sheets of parchment and chill it briefly if it gets sticky. Gluten-free dough tears less when it stays cold.
• Bake the gateau Basque until it is deep golden all over. The thick crust needs the full time to cook through under the pastry cream.

Common questions