Servings: 8-10
Immerse yourself in the coastal flavors of Saint-Tropez with this Tarte Tropézienne, a luxurious combination of a sweet brioche base and a rich blend of pastry and whipped cream.
Ingredients
For the Brioche:
- 320 grams of all-purpose flour
- 30 grams of granulated sugar
- 5 grams of salt
- 12 grams of fresh yeast (or 4 grams of active dry yeast)
- 2 large eggs
- 90 grams of unsalted butter, softened
- 50 milliliters of milk
For the Pastry Cream:
- 250 milliliters of milk
- Half a vanilla bean, seeds scraped
- 3 egg yolks
- 50 grams of granulated sugar
- 20 grams of cornstarch
- A pinch of salt
- 25 grams of unsalted butter, softened
For the Whipped Cream:
- 100 milliliters of heavy cream (32% fat content)
- 1 packet (8 grams) of whipped cream stabilizer
For the Decoration:
- 1 egg yolk mixed with a bit of cream for glazing
- Pearl sugar for a crunchy topping
Instructions
Preparing the Brioche Dough:
- Combine the flour, sugar, salt, and yeast in a large mixing bowl.
- Add in the eggs and milk, and knead until the dough is smooth.
- Gradually work in the softened butter until the dough is elastic. Cover and let it rest for 1 hour to double in size.
Shaping and Baking the Brioche:
- Transfer the risen dough to a 20 cm cake pan, evenly pressing it into place.
- Allow the dough to rise for an additional 30 minutes.
- Glaze the top with a mixture of egg yolk and cream, and generously sprinkle with pearl sugar.
- Bake in a preheated oven at 180°C (356°F) for 20-25 minutes until golden. Let it cool completely.
Making the Pastry Cream:
- Heat the milk with the vanilla bean seeds until it's just about to boil, then remove from the heat.
- Whisk together the egg yolks, sugar, cornstarch, and salt until the mixture is smooth.
- Gradually add the hot milk, stirring continuously.
- Cook the mixture over low heat until it thickens, stirring constantly.
- Once thickened, remove from the heat and stir in the softened butter until fully incorporated.
- Let the pastry cream cool, then cover to prevent a skin from forming.
Preparing the Whipped Cream:
- Whip the heavy cream with the stabilizer until it forms stiff peaks.
Combining Creams for Filling:
- Carefully fold the whipped cream into the cooled pastry cream to create a light, airy filling.
Assembling the Tarte Tropézienne:
- Slice the brioche horizontally into two layers.
- Spread the cream filling over the bottom layer.
- Gently place the top layer over the cream and press down lightly.
- For a classic finish, dust the top with powdered sugar.
Optional: Brush the bottom layer of the brioche with a simple syrup before adding the cream for added moisture.
Serving:
- Chill the Tarte Tropézienne in the refrigerator for at least 2 hours to allow the flavors to meld and the cream to set.
Serve this divine Tarte Tropézienne as a centerpiece dessert that is sure to transport you and your guests to the sunny shores of Saint-Tropez with every creamy, luxurious bite. Bon appétit!