Gâteau Basque, the traditional butter pastry from the Basque region. The pastry is awfully rich, buttery and heavy, like a posh relative to shortcrust. Easy to put together, especially that, unlike shortcrust, it doesn’t need chilling in the fridge
Macarons basques - or mouchous - are different than the Parisian variety, they are both more crunchy and more chewy, no cream filling there but presented individually and looking quite rustic compared to their descendants of central France.
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