The Tarte Tropézienne is not a tart as indicated by it’s name, but actually a Brioche cut in half and filled with a Cream au Beurre and flavored with orange blossom water. This dessert whose recipe is still kept a secret has an interesting story; it was created by a Polish pastry chef who opened a Patisserie shop in Saint-Tropez, and the name is said to have been influenced by the famous french actress Brigitte Bardot. For this recipe today, I used a Mousseline Cream.
After co-hosting last weeks Fiesta Friday, I’m delighted to participate in the big, two week celebration that is Fiesta Friday #100! Don’t forget to link up to this fiesta and participate with many other food lovers! A huge thank you to Angie for hosting these past 100 weeks, and to our wonderful co-hosts for this special event; Judi, Mollie, Steffi, and Suzanne.
Serves: 5 medium Tropézienne or 1 big one
Ingredients: (for the brioche)
- 500g of all purpose flour/plain flour
- A pinch of salt
- 100g of caster sugar
- 20g of fresh yeast
- 4 medium eggs
- 150ml of lukewarm milk
- 200g of butter at room temperature
- 1 egg yolk for the brush
- Pearl sugar (for decoration)
- Silver dragees (for decoration)
- Icing sugar
- In a bowl crumble your fresh yeast and add 50ml of warm milk, and set aside for 15 minutes.
- In the mixing bowl on the stand mixer add the flour and the sugar.
- Add (into the mixing bowl) the yeast in the middle and the other side add the salt.
- Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
- Add the 4 eggs at the same time and now mix on a medium speed.
- Add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
- Transfer the dough into a large bowl, cover with a clean kitchen cloth and set aside in a warm place for 1 hour.
- After 1 hour, transfer the dough on a floured clean surface, push and knock back the air.
- Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
- The following morning, remove the bowl from the refrigerator and transfer the dough on the floured surface.
- Shape 5 round balls and flatten the top.
- Flour a large baking tray and transfer the 5 brioches on the tray.
- Let the dough rise for two hours.
- Preheat the oven to 180C degrees.
- Brush each brioche with the egg yolk and sprinkle the top with pearl sugar.
- Bake for 30minutes (more or less depending on your oven).
- Remove from the oven and allow to cool.
Ingredients: (for the crème patissière/pastry cream).
- 250ml of milk
- 250ml of whipping cream
- 3 eggs
- 150g of caster sugar
- 60g of cornstarch
- 2 tablespoons of orange blossom water
- On a medium heat bring the milk and the whipping cream to boil.
- Remove from the heat and set aside.
- In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
- Add the cornstarch and continue to whisk (the cornstarch brings a light texture to the cream).
- Slowly pour the milk and the orange blossom water into the large bowl and mix.
- Pour the mixture into a large pan and cook on a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
- Refrigerate for 30 minutes.
Ingredients: (crème mousseline/mousseline cream)
Mousseline cream is a combination of pastry cream and butter.
- 150g of soft butter (is perfect for me for the amount of the pastry cream made with the above recipe)
- Remove the crème patissière/pastry cream from the refrigerator.
- Whisk the crème patissière/pastry cream a little bit and set aside.
- In another bowl whisk the butter.
- Pour the whisked butter into the crème patissière/pastry cream and beat energetically until the cream becomes smooth and perfect.
- Cut the brioches in half (horizontally).
- On the bottom part of the brioche add the crème mousseline/mousseline cream with a spatula (cover the entire surface – and be generous).
- Place gently the top on the brioche.
- Refrigerate for 30 minutes.
- Dust with icing sugar and add some silver dragées for a more festive presentation.
Bon Appétit & Happy Holidays!
PS: If you use dry yeast follow the instructions behind your package! Also, if you have a brioche recipe already, you can also use it then add the pastry cream or mousseline cream to make your Tropézienne Tarts.