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

@PolySammo

2 жыл бұрын

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

@reynalinedecrito66

7 ай бұрын

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

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

@marcob1729

2 жыл бұрын

@@BlueBoris1997 haha what did I miss?

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

@FrenchCookingAcademy

2 жыл бұрын

great to hear and thanks for trying it 🙂

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

Жыл бұрын

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

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

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

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

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

2 жыл бұрын

Alors, cela ne sera plus un gâteau basque !

@MsArtistwannabe

2 жыл бұрын

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

@tamhewitt-baker5602

Жыл бұрын

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

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!

Looks wonderful!!!!

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

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

That looks delicious!

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

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

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

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

I love learning from you thank you

Thank you so much 💥 it is delicious

Tried this. Turned great. Excellent recipe.

Woo hoo waiting for this all day!

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

most excellent ... thanks

Definitely making this! 😍

This looks incredible and simple. I must make it.

@FrenchCookingAcademy

2 жыл бұрын

it is really good

@doubled334

Жыл бұрын

Do you ever add cherry jam or incorporate almond flour?

Ça l’air très délicieux 😋

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

Must try! ❤

Much ❤️ love thanks 😊

Thank you 😊👍💜🙏

I can't wait to try this one thanks 🤔

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!!

Love it, wish they sell it here

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

@FrenchCookingAcademy

2 жыл бұрын

sure you do 👍

Hmmmm, tres delicioux!!!

I just use a pie plate. Yours is beautiful.

Yum

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

Думаю, это очень вкусно, французы мастера по выпечке!

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

I've come to basque in all your glory.

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

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

Like it

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

Can I use an 8 inches springform pan?

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

for the butter is it unsalted butter or regular butter?

Can you make a few cookies with the extra dough?

Did you use all-purpose flour or cake flour?

Where can I get the recipe

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

@FrenchCookingAcademy

2 жыл бұрын

c’est moins compliquer que ça ne paraît 👍

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

💜🙏

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

@jakstrike1

2 жыл бұрын

20cm or 8 inches

@Ayin07

2 жыл бұрын

@@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

2 жыл бұрын

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

@FrenchCookingAcademy

2 жыл бұрын

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

@Ayin07

2 жыл бұрын

@@FrenchCookingAcademy Thank you!!

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

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

I only watch these videos for the eating noises. 🤣

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

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.

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.

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

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

You have beautiful hands, mon ami.

3rd try??! 🥳🎉😆

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

So you could make a Pavlova two weeks later.

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

@MajehxKun

2 жыл бұрын

A creme' topping, or merange

@dr_jj

2 жыл бұрын

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

@raeperonneau4941

2 жыл бұрын

Pavlova

@Ayin07

2 жыл бұрын

You can also freeze them.

@NouriaDiallo

2 жыл бұрын

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...

IS IT PLAIN FLOUR

@FrenchCookingAcademy

4 ай бұрын

yes all purpose

Don't put hot things in the fridge..

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

Less is more :)

I expected something better

hate to see what the hard way is...

well theres a lot missing on it

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

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

🥱🥱😵‍💫🧼🥱🥱😵‍💫🧼🥱🥱😵‍💫🧼

It looked alot better before it went into the oven