Pastis béarnais (french speciality cake from south west of France) with PASTIS DE L’ILE DE RE

  • Le 22 November 2023
  • par samuel
2 1 2762

RECOMMENDED BY : Noëlle B, Pic du Midi d’Ossau

  • To prep

    15 min
  • Préparation

    15 min
  • To cook

    1 hr30 min
  • Cuisson

    1 hr30 min
  • Level

  • Niveau

  • Servings

  • Personnes

  • 300 g T65 flour
  • 250 g melted butter
  • 200 g granulated sugar
  • 3 eggs
  • 9.50 g baking powder
  • 2 g bicarbonate
  • 1 g salt


  • Step 01
    Sift the flour. Carefully butter the pastis mould (or kouglof mould), then flour and place in the fridge. Pour the PASTIS DE L'ILE DE RE into the melted butter.
  • Step 02
    To the flour, add the bicarbonate, salt and baking powder.
  • Step 03
    Place the eggs in the bowl of the food processor, add the sugar, using the appropriate whisk attachment (mixer K), mix until the Preparation whitens.
  • Step 04
    In the bowl of the food processor, gradually add the melted butter / PASTIS DE L'ILE DE RE mixture. Then gradually add the flour. Remove the pastis mould from the fridge.
  • Step 05
    Preheat the oven to gas mark 5 (150°C). Spread the pastry evenly in the pastis mould and bake for 1 hour end half on a fan oven. The pastis is cooked when a knife blade inserted into it comes out clean and dry.
  • Step 06
    Turn out the pastis onto a serving plate and decorate with icing sugar. You can serve it with a fruit coulis.

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