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Blackberry Gateau Basque Class

Chef Jeremy
Cook time: 100 minutes
Servings: Makes 8 slices
Difficulty: Beginner

Members only

What you'll learn

  • Develop your pastry skills by making a tender, flaky pastry dough that will form the base of your dessert.
  • Whip up some luscious pastry cream and tangy blackberry jam.
  • Learn about the art of assembly that includes layering, sealing, and decorating your pastry.

Mise En Place

Whisk
Large Bowl
Knife
Offset Spatula
Tart Pan
Baking Sheet
Parchment Paper
Plastic Wrap
Pastry Brush
Piping Bag
Electric Mixer
Sauce Pot
Bowl

Shopping List

For the Blackberry Jam

Fresh blackberries, 2 pints

Cornstarch, 18 g (2 tbsp)

Sugar, 100 g (1/2 cup)

For the Pastry Cream

Vanilla bean, 1x

Half and half, 470 g (1 pint)

Egg yolks, 6x

Cornstarch, 18 g (2 tbsp)

Sugar, 100 g (1/2 cup)

For the Crust

Unsalted butter, 226 g (1 cup)

Brown sugar, 180 g (¾ cup + 1 tbsp)

Almond meal, 280 g (3 cups)

Whole eggs, 4x divided

Cake flour, 285 g (2 cups)

Baking powder, 4 g (1 tsp)

Kosher salt, 4 g (1 tsp)

How to cook

  1. Make the Blackberry Jam
  2. Transfer to a plastic wrap lined sheet tray. Place in the freezer to chill.
  3. Place over medium high heat and let the berries cook until they have broken down and thickened into a jammy consistency.
  4. In a medium saucepan, combine the blackberries, cornstarch, and ½ of the sugar. Stir well and allow to sit for a minute to allow the juices to start escaping.
  5. Make the Pastry Cream
  6. To make the Pastry Cream, split and scrape the vanilla bean pod. In a medium saucepan, combine the half and half, the vanilla bean pod and half of the seeds (save the remaining seeds for the dough). Bring to a simmer over medium high heat.
  7. In a medium bowl, combine the remaining sugar and cornstarch. Add in the egg yolks and whisk until well combined.
  8. Once the half and half is rapidly simmering, slowly stream it into the egg mixture whisking as you go. Once it is well mixed, transfer back to the saucepan.
  9. Cook until it has thickened and it has just barely started to boil.
  10. Strain onto a plastic wrap lined sheet pan. Cover directly with a 2nd piece of plastic wrap.
  11. Place in the freezer to chill.
  12. Make the Pastry
  13. Preheat your oven to 375F.
  14. Spray and line a 9” tart pan with parchment paper.
  15. In a large bowl, cream together the butter, brown sugar, remaining vanilla seeds, and almond meal until well combined.
  16. Add 3 of the eggs and beat until well combined.
  17. Fold in the cake flour, salt, and baking powder. Transfer the mixture to a piping bag fitted with a round tip.
  18. Using ⅔ of the batter, pipe a ¼” thick layer of the dough around the bottom and sides of the pan. Use an offset spatula to smooth the batter. Make sure there are no holes.
  19. Carefully transfer the chilled blackberry jam to the bottom of the tart shell. Spread with your offset spatula.
  20. Cover the blackberry jam with the pastry cream, ensuring that there is a ¼“ gap on top to make room for the top pastry.
  21. Chill for 10 minutes in the freezer.
  22. Carefully pipe the remaining ⅓ of the dough onto the top of the crust. Make sure that you do not press it into the pastry cream.
  23. Using your offset spatula, carefully spread and even out the top crust. You can also even out by pressing down on the top with a sheet of parchment paper. Be careful not to press too hard and puncture the top crust.
  24. Once well smoothed, brush the top with the remaining egg mixture.
  25. Using a fork, mark the top with a criss cross pattern.
  26. Bake at 375F for 45 minutes or until everything is a deep golden brown. If it gets too dark before 45 minutes, reduce the temperature by 25 degrees and continue baking.

From the chef

Chef Jeremy here! Prepare to be enchanted by the irresistible allure of Gateau Basque! ✨ The first time I tried this dessert, it seemed unassuming but with just one bite, it became the dessert that I dream about on a regular basis.

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