Imagine a dessert so divine it transports you straight to the charming patisseries of France with just one bite. The Gateau a la Creme is not just a recipe; it's a culinary journey that transforms simple ingredients into a luxurious, creamy masterpiece that will make your taste buds dance with joy. Whether you're a seasoned baker or a curious home cook, this classic French dessert promises to elevate your baking skills and impress even the most discerning dessert lovers.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 500g brioche dough
- 250ml heavy cream
- 100g sugar
- 2 lemons (zest and juice)
- 4 egg yolks
Instructions
- Prepare the brioche dough by ensuring it is at room temperature and slightly soft. If using pre-made dough, let it rest for 15 minutes before beginning.
- In a large mixing bowl, combine heavy cream, sugar, lemon zest, and lemon juice. Whisk the ingredients together until the sugar completely dissolves.
- Separate the egg yolks and add them to the cream mixture, whisking thoroughly to create a smooth, consistent custard base.
- Roll out the brioche dough on a lightly floured surface to approximately 1/2 inch thickness, creating a circular or rectangular shape depending on your preferred baking dish.
- Transfer the rolled dough to a buttered baking dish, gently pressing it to cover the bottom and slightly up the sides.
- Pour the prepared cream mixture evenly over the brioche dough, ensuring complete and uniform coverage.
- Preheat the oven to 180°C (350°F) and place the prepared dish in the center rack.
- Bake for 25 minutes or until the edges are golden brown and the custard is set but still slightly jiggly in the center.
- Remove from the oven and let cool for 15-20 minutes to allow the custard to fully set.
- Serve warm or at room temperature, optionally dusting with powdered sugar or garnishing with fresh lemon zest.
Tips
- Temperature is Key: Ensure your brioche dough is at room temperature for easier handling and a more consistent texture.
- Zest Like a Pro: When zesting lemons, only scrape the bright yellow outer layer, avoiding the bitter white pith underneath.
- Whisking Technique: When combining cream and egg yolks, whisk gently but thoroughly to create a smooth custard without incorporating too much air.
- Baking Precision: Watch your oven carefully during the last 5 minutes of baking. The perfect Gateau a la Creme should have golden edges and a slightly jiggly center.
- Cooling Matters: Allow the dessert to rest for 15-20 minutes after baking to let the custard set properly, enhancing both texture and flavor.
- Serving Suggestion: For an extra touch of elegance, dust with powdered sugar or garnish with fresh lemon zest just before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 180mg
