Tarte tropézienne — Saint-Tropez, France

Tarte tropézienne — Saint-Tropez, France

Saint-Tropez, France

0
Alexandre Micka, a pastry chef of Polish origin settled in Saint-Tropez, sold a cream-filled brioche in his shop, made to his grandmother's recipe. In 1955, the crew of the film "And God Created Woman" was shooting in the village; Brigitte Bardot, legend has it, suggested he call it tarte tropézienne. The name was trademarked and the cream recipe has stayed secret. What is known: a soft brioche, flavoured with orange blossom, covered in pearl sugar, cut in half and filled with a thick cream somewhere between pastry cream and butter cream, sometimes lightened with whipped cream. It is eaten fresh.

Preparation

  1. 01

    Brioche: knead the flour, yeast, eggs, sugar, a pinch of salt and the orange blossom water; work in the butter and knead for 10 minutes. Prove for 2 hours, knock back, shape into a 24 cm disc, and prove for 1 hour. Glaze, sprinkle with pearl sugar, and bake for 25 minutes at 180°C (350°F).

  2. 02

    Cream: heat the milk with the vanilla. Whisk the yolks with the sugar and cornflour until pale, pour in the milk, and cook, stirring, until thickened. Stir in 50 g of butter, cover with cling film, and let cool.

  3. 03

    Beat the remaining 100 g of butter until creamy, and fold in the cold pastry cream a spoonful at a time until smooth.

  4. 04

    Cut the brioche in half, pipe in the cream, and close it back up. Chill for 1 hour before serving.

Where this version sits

A single, final coordinate: Saint-Tropez, France. Another version of the same dish, elsewhere, gets its own point.

Photo: A666 — CC BY-SA 3.0

More recipes from France

All recipes from France