Gâteau Nana – The New York Times
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Gâteau Nana
Fashioned after a traditional French gâteau Breton, the gâteau Basque and even the galette des rois — all cakes made of sweet or quick puff dough doubled up and filled with fruit or cream or nuts — this cake, uniquely Louisianan and lovingly called gâteau nana, takes inspiration from each.
This gâteau nana comes to us from the Kitchen Shop in Grand Coteau, La. It’s a play on the traditional French gâteau Breton or the gâteau Basque. Instead of being filled with almond, marzipan, almond paste, it’s full of beautiful pecans. It’s great for a dessert. It’s great for a breakfast snack. It’s great for an afternoon snack. It’s one of these things that is pretty fun to have hanging around a kitchen for a few days.
Fashioned after a traditional French gâteau Breton, the gâteau Basque and even the galette des rois — all cakes made of sweet or quick puff dough doubled up and filled with fruit or cream or nuts — this cake, uniquely Louisianan and lovingly called gâteau nana, takes inspiration from each.
March 17, 2026
