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Tarte tropézienne
Cream-filled brioche
Tarte tropézienne: Saint-Tropez brioche filled with orange-blossom cream
The tarte tropézienne was created in Saint-Tropez in the 1950s by a Polish-born baker, and it became famous when he supplied it to a film crew on the town's beaches; today it is the summer cake of the Côte d'Azur, sold in huge rounds and by the slice. A soft brioche round topped with pearl sugar is split and filled with a light cream scented with orange-blossom water. The common mistake is using too much orange-blossom water, which tastes soapy. Chef's tip: add it a few drops at a time and taste; you want just a whisper.
- Total time
- 265 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the brioche
- 10 ½ oz strong white bread flour
- 1 ¼ oz caster sugar
- ⅛ oz salt
- ¼ oz instant dried yeast
- 3 eggs
- 2 tbsp milk
- 4 oz unsalted buttersoft
- 1 eggbeaten, to glaze
- 1 ⅜ oz pearl sugar
For the cream
- 14 oz crème pâtissièrechilled
- ¾ cup double creamvery cold
- 1 tbsp orange-blossom waterto taste
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Method
0/6 doneStep 1: Knead the 10 ½ oz strong white bread flour, 1 ¼ oz caster sugar, ⅛ oz salt, ¼ oz instant dried yeast, 3 eggs and 2 tbsp milk for 10 minutes in a mixer, then add the 4 oz unsalted butter bit by bit and knead until silky.
15 minStep 2: Cover and rise for 1½ hours, then chill for 1 hour.
90 minStep 3: Pat the dough into a 24 cm round on a lined tray, cover and prove for 1 hour. Heat the oven to 350°F (325°F fan).
10 minStep 4: Brush with 1 egg, scatter thickly with 1 ⅜ oz pearl sugar and bake for 20–25 minutes until golden. Cool.
25 minStep 5: Whisk the 14 oz crème pâtissière smooth. Whip the ¾ cup double cream to soft peaks and fold in, then add the 1 tbsp orange-blossom water to taste.
10 minStep 6: Split the brioche horizontally, pipe the cream thickly over the base, replace the top and chill for 1 hour before slicing.
10 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 8 g
- Carbs
- 44 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tarte tropézienne take?
- About 265 minutes in total: 240 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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