Comments on: Gâteau Basque & the Art of War

By: Sparx

Sparx — Sat, 10 Jul 2010 09:11:02 +0000

PS, in case you read this, you’ve left out the yeast from this version, is that on purpose?

By: Sparx

Sparx — Sat, 10 Jul 2010 09:00:35 +0000

My husband is a Biarrot and we frequently visit (here now as a matter of fact). He loves Gateau Basque and misses it when we’re away. I found your recipe a year or so ago and have since tried it on the locals and your recipe wins hands down as the best they’ve had – plus they all love your story. A late comment but a heart-felt thanks, not least for surprising the hell out of a homesick Frenchman who never in a million years believed I could actually make a Gateau Basque.

By: Jean

Jean — Tue, 18 May 2010 04:55:56 +0000

Your “bad” photos are still much better than my best ones. Besides your fab recipes, your photos also keep me coming back.

By: jo

jo — Tue, 18 May 2010 00:38:32 +0000

Absolutely gorgeous and delicious. Love tarts such as this. Great pictures as well.

By: nude model

nude model — Fri, 30 Apr 2010 05:23:58 +0000

great pitures ! thanks !

By: girlcookinparis

girlcookinparis — Fri, 02 Apr 2010 09:35:40 +0000

Hi – your photos look great & I love the story! I have a question about the yeast…it’s the first time I’m seeing yeast in a gateau basque recipe. Is this something your family does? I’ve seen a lot of recipes with “levure chimique”, ie, baking soda, so I’m wondering what happens when you use bread yeast instead? Hope you can clarify that for me before I make it! Thanks; glad to see the repost.

By: John

John — Fri, 26 Mar 2010 16:40:51 +0000

The Gateau Basque recipe is how I originally found your blog. I love it!

By: Sha

Sha — Fri, 26 Mar 2010 02:56:48 +0000

I love this French recipe. I would tend to make double quantity because it disappears so quickly!!

By: Xiaolu @ 6 Bittersweets

Xiaolu @ 6 Bittersweets — Thu, 25 Mar 2010 02:23:10 +0000

How could we not make this after a story like that? I also enjoyed learning a little about the Basque region. Certainly sounds like an exciting place to be .

By: Juliana

Juliana — Wed, 24 Mar 2010 21:17:22 +0000

Wow, what a nice and unique dessert…love the idea of using almond and almond extract in the dough, must taste so good!