Saint-Tropez Style Tarte Tropézienne

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:

1. Combine the flour, sugar, salt, and yeast in a large mixing bowl.
2. Add in the eggs and milk, and knead until the dough is smooth.
3. 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:

1. Transfer the risen dough to a 20 cm cake pan, evenly pressing it into place.
2. Allow the dough to rise for an additional 30 minutes.
3. Glaze the top with a mixture of egg yolk and cream, and generously sprinkle with pearl sugar.
4. Bake in a preheated oven at 180°C (356°F) for 20-25 minutes until golden. Let it cool completely.

Making the Pastry Cream:

1. Heat the milk with the vanilla bean seeds until it’s just about to boil, then remove from the heat.
2. Whisk together the egg yolks, sugar, cornstarch, and salt until the mixture is smooth.
3. Gradually add the hot milk, stirring continuously.
4. Cook the mixture over low heat until it thickens, stirring constantly.
5. Once thickened, remove from the heat and stir in the softened butter until fully incorporated.
6. Let the pastry cream cool, then cover to prevent a skin from forming.

Preparing the Whipped Cream:

1. Whip the heavy cream with the stabilizer until it forms stiff peaks.

Combining Creams for Filling:

1. Carefully fold the whipped cream into the cooled pastry cream to create a light, airy filling.

Assembling the Tarte Tropézienne:

1. Slice the brioche horizontally into two layers.
2. Spread the cream filling over the bottom layer.
3. Gently place the top layer over the cream and press down lightly.
4. 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:

1. 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!