Gourmet Basbousa with pastry cream and chocolate chips

Ingredients

• 4 unités Egg yolks (Fresh, at room temperature)
• 120 g Granulated sugar (Divided, 80 g for the cream, 40 g for the cake)
• 20 g Cornstarch (maïzena) (About 2 tablespoons)
• 8 g All‑purpose flour (1 tablespoon for the cream)
• 60 g Unsalted butter (Divided, 30 g for the cream, 30 g for greasing the molds)
• 500 ml Whole milk (Heat before adding to yolks)
• 1 cuillère à café Liquid vanilla extract (Or 1 split vanilla bean)
• 200 g Fine (or medium) semolina (Durum wheat semolina)
• 50 ml Vegetable oil (For the cake)
• 2 cuillères à soupe Grated coconut (Unsweetened)
• 1 cuillère à café Baking powder (Leavening powder)
• 100 g Dark chocolate chips (Optional, for decoration)
• 200 ml Heavy cream (35% fat) (Whipped into chantilly)
• 150 ml Simple vanilla syrup (Sugar + water + vanilla, to soak the hot cakes)

Instructions

1. Prepare the pastry cream

   Heat the milk in a saucepan until it simmers, then remove from heat.

   Time: PT5M

   Temperature: non applicable

2. Whisk the yolks with sugar

   In a bowl, whisk the 4 egg yolks with 80 g of sugar until the mixture lightens.

   Time: PT3M

   Temperature: non applicable

3. Incorporate the cornstarch and flour

   Add the cornstarch and the tablespoon of flour to the yolk‑sugar mixture, mix well to avoid lumps.

   Time: PT2M

   Temperature: non applicable

4. Mix in the hot milk

   Pour the hot milk in a thin stream over the mixture while whisking constantly to temper the eggs.

   Time: PT3M

   Temperature: non applicable

5. Cook the cream

   Return everything to the saucepan, cook over medium heat stirring constantly until thickened (about 5‑7 min).

   Time: PT7M

   Temperature: non applicable

6. Finish the cream

   Remove from heat, add 30 g of butter in pieces and the vanilla extract, mix until fully incorporated.

   Time: PT2M

   Temperature: non applicable

7. Cool the pastry cream

   Transfer the cream to a bowl, cover with plastic film touching the surface, let cool at room temperature then place in the refrigerator for at least 1 h.

   Time: PT10M

   Temperature: non applicable

8. Prepare the vanilla syrup

   In a small saucepan, bring to a boil 100 ml water, 50 g sugar and the vanilla bean or 1 tsp extract. Let cool.

   Time: PT5M

   Temperature: non applicable

9. Mix the basbousa batter

   In a large bowl, combine the semolina, the remaining sugar (40 g), the baking powder, the coconut, the oil, the milk at room temperature and the vanilla. Mix until a homogeneous batter forms.

   Time: PT8M

   Temperature: non applicable

10. Grease the molds and pre‑fill

    Butter the individual molds, sprinkle a little semolina to prevent the cake from sticking. Pour 2 tbsp batter into each mold.

    Time: PT5M

    Temperature: non applicable

11. Bake

    Bake the molds at 180°C for 20 minutes (varies by oven). The cakes should be golden and firm to the touch.

    Time: PT20M

    Temperature: 180°C

12. Soak the cakes with syrup

    After removing from the oven, let cool 5 minutes, then brush each cake with the still‑warm vanilla syrup.

    Time: PT3M

    Temperature: non applicable

13. Unmold the basbousas

    Once completely cooled, gently unmold the cakes by tapping lightly on the work surface.

    Time: PT5M

    Temperature: non applicable

14. Lighten the pastry cream

    Take the cream out of the fridge, loosen it with an electric mixer. Fold in the whipped cream (200 ml) to obtain a light texture.

    Time: PT5M

    Temperature: non applicable

15. Fill the basbousas

    Fill a piping bag (or a spoon) with the lightened cream and place a generous layer on each cake. Sprinkle with dark chocolate chips.

    Time: PT5M

    Temperature: non applicable

16. Final rest

    Let the cakes chill for 15 minutes so the filling sets before serving.

    Time: PT15M

    Temperature: non applicable

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cornstarch (maïzena): rice flour
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Unsalted butter: margarine
• Instead of Whole milk: semi‑skimmed milk
• Instead of Fine (or medium) semolina: wheat flour
• Instead of Vegetable oil: sunflower oil
• Instead of Grated coconut: oat flakes
• Instead of Baking powder: baking soda + lemon juice
• Instead of Dark chocolate chips: chopped chocolate
• Instead of Heavy cream (35% fat): coconut cream

Equipment Needed

• Medium saucepan
• Hand whisk
• Mixing bowl
• Electric mixer or stand mixer
• Individual metal or silicone molds
• Silicone spatula
• Piping bag or tablespoon (optional)
• Oven

Critical Steps — Do Not Skip

• Cooking the pastry cream until thickened
• Baking until golden coloration
• Soaking the cakes with still‑warm syrup
• Unmolding the basbousas only when completely cooled

Chef Tips from the Video

• For a more intense vanilla flavor, split a vanilla bean and scrape the seeds into the milk and syrup.
• Using fine semolina gives a softer texture, while medium semolina adds a characteristic slight grain.
• Add a pinch of salt to the batter to enhance the sweet flavors.

Troubleshooting

Storage

Refrigerator: Store the filled basbousas in an airtight container 3‑4 days.

Freezer: Can be frozen without the cream (cake only) up to 2 months, thaw in the refrigerator.

Room temperature: Not recommended beyond 2 hours because of the cream.

Make-Ahead Tips

• Prepare the pastry cream the day before and keep it refrigerated
• Make the syrup ahead and keep it refrigerated
• The cakes can be baked ahead and soaked with syrup just before serving