Gâteau à la crème
- March 2015
- Serves 6
- Hands-on time 30 min, oven time 25 min, plus rising, chilling and proving
Raymond Blanc’s classic French dessert recipe is part of Easter tradition at his restaurant Belmond Le Manoir Aux Quat’Saisons.
- 42g (23.3g saturated)
- 44.3g (14g sugars)
Make the brioche dough the night before and leave to chill overnight in the fridge. The gí¢teau is best when itäó»s still a bit warm, so cook it no more than 3 hours before you want to eat it.
Raymond’s tip: some fruit put in the cream before baking would be sublime: depending on the season, try halved fresh figs, caramelised apple, pear, banana, or cherries soaked in kirsch and a little sugar.
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