300g /10.58 oz. unsalted butter, softened to room temperature
300g /10.58 oz. granulated sugar
360g /12.70 oz. about 7 large eggs
30g /2 tbsp. orange blossom flower
20g /1½ tbsp. vanilla extract
500g /17.65 oz. pastry flour
8g /1 tbsp. baking soda
2g /½ tsp. salt
1 cup Pastry Cream
Yield 2, 8" Cakes
Preheat oven to 350-375°F.
In a bowl of an electric mixer fitted with a paddle, cream butter and sugars on low speed.
Add eggs, two at a time, until incorporated.
Add flavorings until well incorporated.
In a different bowl, sift together flour, baking soda, and salt.
Add the flour mixture to the sugar/butter/eggs mixture and using the paddle attachment, mix until just combined on low speed.
Butter and flour 8-10 individual tartlet molds OR one 8-inch cake pan.
Fill each mold halfway making sure that batter fills up the edges and leaving space in the center of each mold for the crème patissière.
Pipe some crème patissière evenly over the center of the filled molds. Cover crème patissière with remaining batter and smooth the top out using a pallet knife.
Egg wash batter and using a fork, mark the batter to create a décor
Bake for about 25-35 minutes or until golden brown.
Transfer petit gateaux Basque to a rack to cool down to room temperature.
Unmold the large gateau Basque and place on a rack to cool down to room temperature.