Comments on: Gâteau Basque & the Art of War

By: Anonymous

Anonymous — Thu, 24 Nov 2011 04:14:00 +0000

Hi Rebecca! Thank you for your comments and sorry if I didn’t update the old recipe. What we refer to as “packets of yeast” in France is actually baking powder in the US. I realized that only recently unfortunately, although the recipe seems to work both ways. Try it with baking powder and let me know what you think.

By: Rebecca

Rebecca — Thu, 24 Nov 2011 02:14:00 +0000

dude, you DID change the recipe from last post…you subbed baking powder for yeast (yet left “yeast” in the directions)…now I’m confused. Sticking with yeast cuz that’s how I’ve been making it for years now…wondering why the switch?

By: Anonymous

Anonymous — Fri, 28 Oct 2011 22:21:00 +0000

And this is the best recipe you’ll ever come across. Thank you for the comment and please let me know how it comes out for you.

By: Sue Darwin

Sue Darwin — Fri, 28 Oct 2011 22:15:00 +0000

Cannot wait to try your recipe. Having just returned from travelling through France for the third year on a run and stuffing myself with Gateau Basque whilst in the south west.I am going to bake my own. This is the third recipe for the cake I have looked up on the net and I was glad to say yours has almonds in which the others didn’t and as I have eaten so many I knew that it should have almonds in. My mother went on holiday to Biarritz in the early 70′s and talked endlessly of Gateaux Basque. She’d tried different combinations to try to achieve this cake. Unfortunately she died in 2003 but I am sure she would be very pleased to know I now have the recipe. Thank you.
Sue D.

By: Anonymous

Anonymous — Wed, 07 Sep 2011 18:25:00 +0000

PASTRIES & Fresh Morning War Java ! What a world…

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.

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

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