Cream Cheese Basque


General Description : like a tart, moist texture with cream cheese filling


sable dough

  • butter 375 g
  • sugar 350 g
  • salt 10 g
  • egg yolks 150 g
  • flour 500 g
  • baking powder 17 g

cream cheese filling

  • cream cheese 300 g
  • pastry cream 300 g
  • vanilla extract 5 g
  • lemon zest 1 g


  1. roll the bretonne dough 6 mm and cut round 18 cm diameter
  2. egg wash all around and pipe 60 g almond cream
  3. put the drained tatin apple on top the cream, and cover with a second layer bretonne dough
  4. egg wash and rest in the chiller
  5. egg wash second time and decorate using a blade knife
  6. bake 150 for 35 to 40 mn in a convection oven

sable dough

  1. using a kitchen aid with the paddle attachment
  2. mix the softened butter, the sugar and the salt. add in the egg yolks
  3. add in the sifted flour with the baking powder
  4. chill for a few hours and roll

cream cheese filling

  1. emulsify the cream cheese with the pastry cream
  2. add in the flavours

source : Chef Jean Francois Arnaud



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