Bruno Albouze Chestnut Gateau Basque

Chestnut Gateau Basque

Yields10 ServingsPrep Time40 minsCook Time45 minsTotal Time1 hr 25 minsDifficultyBeginnerRating


 250 g Pastry flour
 2 g Salt
 6 g Baking powder
 250 g Sugar
 250 g Butter
 100 g Eggs
 15 g Dark rum
Chestnut Custard
 250 g Milk
 2.50 g Vanilla paste
 50 g Sugar
 40 g Egg yolks
 12 g Flour
 12 g Corn starch
 40 g Chestnut cream (Crème de marron)
 40 g Chestnut paste (Pâte de marron)
 200 g Candied chestnut (Marron glacé)*



For this updated Basque format I like to use 10.5’’x1’’/27x2.5cm pizza pan, buttered and floured. Chestnut cream, chestnut paste, marrons glacés and praliné can be found online.
*Marrons glacés (look up for the recipe) can be substituted for chestnut paste cut into small pieces.


Mix all ingredients together until combined. Chill.

Chestnut Custard

Heat up milk with 1/2 of the sugar and vanilla. Meanwhile, beat yolks with remaining sugar, flour and corn starch. Temper yolk mixture with one-third of the boiling milk and add remaining milk and whisk well. Transfer mixture back in the saucepan. Bring to boil and cook pastry cream for 2 minutes whisking constantly. Transfer custard in a smaller container, add chestnut cream, paste and rum – blend well using an immersion blender. Spread chestnut custard onto a baking tray lined with plastic wrap. Cover in contact, cool to room temp and chill.


Dust flour over countertop. Roll out half of the chilled crust into a 1/4''/4mm disk. Unfold dough into the greased and floured pan. Gently press in it rotating the pan. Spread the chestnut custard, add marron glacé* pieces (optional) and make a thin swirl of praliné (optional) and chill. Roll out remaining crust and cover the basque, trim off excess dough.
Egg wash twice and make a nice pattern using the back of a fork. Chill basque for 30 min before baking or for up to 3 days.

Lemon Glaze

Mix sugar and lemon juice together.


Preheat oven to 350ºF/180ºC. Bake for about 45 min. Top with a thin layer of lemon glaze and let set in the oven and for a minute. Let cool. Flip over a large plater. Enjoy!

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