There are cooking secrets that cross the ages, whispered from generation to generation, and which are the pride of an entire territory. The Basque cake, or Euskal pastela, is one of them. Far from pale industrial imitations, its true recipe is a treasure jealously guarded by the craftsmen of Cambo-les-Bains, the cradle of its cream version. Today, we push the door of the workshop to deliver not a simple recipe, but a real initiation. Forget everything you thought you knew. We are going to make this monument of pastry together, with its characteristic golden and shortbread crust, and its melting heart of pastry cream delicately flavored with rum and vanilla. Get ready to unravel the mystery, because the Basque cake is not just a dessert, it is a part of the soul of the Basque Country that you will invite to your table.
30 minutes
45 minute
Ingredients
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