• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Gateau Creusois with easy creme patissiere

Gateau Creusois with easy creme patissiere
( MAKES 1 x 23cm cake )

Allyson Gofton

Publication: Bite

Bite

Ratings: No ratings yet

Gateau Creusois with easy creme patissiere

No ratings yet

Gateau Creusois, like many French cakes, is found only in Creuse, its region of origin. During renovations of a monastery in the late 1960s, this recipe was found on parchment dating back to the 15th century. It was cooked on a flat tile, like those used at the time to roof the buildings. It makes a very easy and delicious Christmas or dinner party dessert, served with a raspberry coulis.

The secret is to not beat the egg whites as you do for pavlova. Originally the gateau would have been made with a fork, so do not beat any longer than advised as the gateau will rise too much and be dry.

I made two cakes and used the egg yolks to make the creme patissiere to sandwich them together. (Note: The recipe below is for one cake only.) I finished the gateau with a dusting of icing sugar and chopped hazelnut praline-coated nuts. The cakes freeze well and the custard can be made 4-5 days ahead of time and refrigerated until needed.

For the cake

5 Egg whites, at room temperature
¾ cup Caster sugar
¾ cup Ground hazelnuts
½ cup Flour, sifted
100 g Butter, preferably unsalted, melted and cooled

For the patissiere (makes 2 cups)

5 Egg yolks
3 Tbsp Flour
¼ cup Sugar
1½ cups Milk, bring to scalding point
1 tsp Vanilla essence
2 Tbsp Hazelnut liqueur, optional

Directions

To make the cake

  1. Heat the oven to 170C. Grease and line the base of a 23cm cake tin.
  2. Using an electric beater, beat the egg whites and sugar together on a medium speed for one minute. The mixture will be thick and smooth, like a thick pancake batter.
  3. Fold in the hazelnuts and flour. Once evenly blended, fold in the butter. Transfer to the prepared tin.
  4. Bake for around 20 minutes or until the cake is just golden and has come away from the edge of the tin. Cool for a few minutes before turning out on to a cake rack to cool. It does not rise greatly, but is very moist.

To make the patissiere

In a microwave-proof jug, whisk together the egg yolks, flour, sugar, milk and essence. Cook at 100 percent power for 1 minute. Whisk. Repeat at 30-60 second intervals until thick. Whisk in the liqueur if using. Place a layer of plastic wrap directly on to the custard and set aside to cool. Refrigerate until required.

To assemble

Make and sandwich 2 cakes together with the patissiere and garnish with icing sugar and hazelnut-praline coated nuts. Note: The recipe above makes only 1 cake.

Your rating?
comment

https://www.eatwell.co.nz/recipe/15013/Gateau-Creusois-with-easy-creme-patissiere/

Collections you may like

Valentine's Day dessert

Valentine's Day dessert

Steamed puddings

Steamed puddings

Christmas desserts

Christmas desserts

Ice cream for kids

Ice cream for kids

Stories you may like

Sponsored Pizza makeover

Pizza makeover

Allyson Gofton
Get the idea: Tray bakes

Get the idea: Tray bakes

Ray McVinnie
Bread: How to knead

Bread: How to knead

Celia Hay
10 easy bring-a-dessert ideas

10 easy bring-a-dessert ideas

Ray McVinnie

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • Eskimo lolly cake

    Eskimo lolly cake

  • Quick apricot chicken casserole

    Quick apricot chicken casserole

  • Apple sponge

    Apple sponge

  • Luscious lemon cheesecake

    Luscious lemon cheesecake

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Lemon meringue cupcakes

    Lemon meringue cupcakes

  • Easy Christmas parfait

    Easy Christmas parfait

  • Rosewater and raspberry meringues

    Rosewater and raspberry meringues

  • Mocha and honey roasted peanut pavs

    Mocha and honey roasted peanut pavs

  • Chocolate and date meringue

    Chocolate and date meringue

  • Tiramilova (tiramisu and pavlova)

    Tiramilova (tiramisu and pavlova)

  • Hazelnut biscuits

    Hazelnut biscuits

  • Manuka honey and lemon curd meringues

    Manuka honey and lemon curd meringues

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top