Paris-Deauville Cake

The Gâteau París-Deauville is a delicate and smooth pudding made with whole eggs and whole milk, offering a creamy texture that will melt in your mouth.
baked
cake
dessert
eggs
vegetarian
Ingredients
Servings
6
Measurement units

Ingredients

  • 4 cents eggs
  • 500 mlwhole milk
  • 100 gsugar
  • 125 gbutter
  • 60 gweak flour (or pastry flour)
  • Savarin-type mold and a large container for the bain-marie that fits the mold

Caramel Hair

  • 150 gwhite sugar
  • 3 tablespoonswater (preferably bottled)
  • 1 tablespoonlemon juice
Nutritional Information

Per serving

Calculated for 6 servings

Calories
446 kcal
Protein
7.9 g
Fat
23.1 g
Carbohydrates
53.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Make a Dark Syrup

  1. Put one-third of the sugar in a saucepan over low heat. Once it has completely dissolved and has a golden color, add another third of the sugar. Allow it to dissolve as well, stirring occasionally with a wooden spoon. Finally, add the last third of the sugar and stir until all the sugar is melted and syrupy. Let it boil slowly until it acquires a dark color, monitoring constantly to prevent burning. This process can take between 10 and 15 minutes.
  2. When the sugar reaches a toasted color, gradually add the water, stirring carefully. Important (for personal safety): before pouring the water into the melted sugar, wear a glove on the hand you will use to stir, and keep your face away from the front of the stove, as very hot steam is generated that can cause burns. Continue adding water and stirring until the mixture has a uniform caramel texture. This step may take about 5 minutes.
  3. Pour the caramel into the bottom of the mold, tilting and slowly rotating the mold so that the caramel also coats the walls. If necessary, a silicone brush can be used to spread the caramel evenly and ensure it completely covers the desired surfaces. Let cool slightly before proceeding with the next steps of the recipe.

Prepare the Cake

  1. Preheat the oven to 180°C, ensuring it is well-heated before baking the cake.
  2. Carefully separate the egg yolks from the whites, making sure that not even a small amount of yolk mixes with the whites.
  3. In a thick-bottomed saucepan, mix the flour with 100 ml of milk. Stir well with a hand whisk until there are no lumps. Gradually add the remaining 300 ml of milk, continuously stirring until you achieve a homogeneous mixture.
  4. Bring the mixture to a boil over low heat, stirring constantly to prevent sticking. Let it boil for 5 minutes, continuing to stir all the while.
  5. Incorporate half of the sugar, approximately 50 grams, then add the butter, stirring continuously until the butter is completely melted and integrated.
  6. Remove the pot from the heat and let it cool for about 5 minutes to prevent the egg yolks from cooking when you add them later.
  7. Add the egg yolks one at a time, ensuring each is fully integrated before adding the next. Reserve the mixture.
  8. Separately, beat the egg whites to stiff peaks using electric beaters, adding a pinch of salt at the beginning. When the egg whites begin to gain consistency, add the remaining 50 grams of sugar and continue beating until you reach the meringue stage.
  9. Transfer the mixture with the yolks to a large bowl and gently fold in the beaten egg whites. Stir slowly with a rubber spatula, moving from bottom to top, to maintain lightness.
  10. Fill the bundt pan with the mixture, ensuring it is evenly distributed.
  11. In a pot, bring the water for the bain-marie to a boil, ensuring there is enough water to cover a little more than half of the mold.
  12. Place the cake mold in a suitable container for the bain-marie and fill the container with the hot water until it is a little more than halfway up the mold.
  13. Bake the cake at 180°C for 40 minutes. Check the doneness with a long skewer; it should come out with a few crumbs attached but without too much moisture.
  14. Once cooked, turn off the oven and slightly open the door to let the steam escape, but DO NOT Remove the cake immediately. This will help prevent the cake from sinking too much.
  15. Then, leave the cake in the refrigerator until the next day without removing it from the mold, so it sets properly.
  16. Remove it from the mold just at the moment of serving, ensuring that the cake remains intact.
Recommendations & Tricks
  • This recipe is by Eric Frechon, a three-Michelin-star chef. Make sure to closely follow the measurements and steps to achieve the best results.
  • It is advisable to prepare the Gâteau Paris-Deauville the day before serving to allow the flavors to develop and achieve optimal texture.
  • This dessert stands between a pudding and a cake, offering a smooth and rich texture. Use a ring mold to ensure even cooking and an elegant presentation.
  • The measurements provided are for between 8 and 10 people. Ensure your mold is large enough to prevent spillage during baking.
  • Beat the 4 whole eggs until they are very frothy; this will help achieve a fluffier result.
  • Use 500 ml of whole milk to add creaminess to your pudding, without substituting it with skimmed milk or other variants.
  • Completely dissolve the sugar with the eggs before adding the milk and flour to ensure a homogeneous texture.
  • Melt the butter and let it cool slightly before incorporating it into the mixture to avoid cooking the eggs.
  • Sift 60 grams of cake flour or pastry flour to avoid lumps and ensure a smooth batter.
  • Preheat the oven to the correct temperature before placing the Gâteau inside to ensure even baking.
Original recipe
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    Paris-Deauville Cake | The Catalan Table