Tarte Tropezienne
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4.0
9 reviews
Good
Tarte Tropezienne
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In 1956, Roger Vadim presents "And God Created Woman" at the Cannes Film Festival, starring Brigitte Bardot. Tarte Tropézienne pays homage to her.
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Ingredients
For the brioche
- 5 cups all-purpose flour
- 2 tablespoons active dry yeast
- 6 eggs , beaten
- 2 egg yolks (for the egg wash)
- 1 teaspoon salt
- 1½ cup unsalted butter (soft)
- ½ cup sugar
- Zests of 2 lemons
- 1 cup pearl sugar (or icing sugar)
For the pastry cream
- 2 cups milk
- 2 vanilla pods
- 6 egg yolks
- ½ cup sugar
- ½ cup flour
- ½ cup cornstarch
- 4 tablespoons orange blossom water
For the whipped cream
- 1 cup whipping cream
- ¼ cup icing sugar
Equipment
- Stand mixer
- springform pan
- pastry brush
- pastry bag
- Cooling rack
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Instructions
Brioche
- Put flour, salt, sugar, yeast and eggs in the bowl of a stand mixer.
- Knead for 5 minutes.
- Add the softened butter and the lemon zests.
- Knead again for 5 minutes.
- Cover the dough and let it rise for 90 minutes in a warm place away from drafts.
- Spread the dough about ½ inch (1 cm) thick and place in a greased springform pan.
- Cover the dough again and let rise at room temperature for 30 minutes.
Pastry cream
- Scrape vanilla seeds and put them in the milk.
- Bring the milk to boil with the vanilla pod.
- Beat the egg yolks and sugar until the mixture turns pale yellow and firms up.
- Add flour and cornstarch. Beat well, then, while continuing to beat pour the boiling milk over.
- Add the orange blossom water.
- Return the pan to cook over medium heat for 3 minutes, stirring continuously.
- Once the custard thickens, pour into a bowl and cover with plastic wrap that touches the cream and cool quickly.
Whipped cream
- Place mixer bowl, whip accessory and whipping cream in the freezer for 10 minutes.
- Whip the cream at medium speed.
- Add the icing sugar and increase the speed until the cream is very firm.
- Refrigerate.
- Preheat oven to 350 F (180˚C).
- Once the brioche has risen, brush with egg yolk and sprinkle with pearl sugar or icing sugar.
- Bake for 20 to 30 minutes.
- Let cake cool on a rack and then cut into 2 horizontally.
- Combine the cooled pastry cream and whipped cream.
- Apply pastry cream on the bottom part of the brioche with a pastry bag then place top part.
- Refrigerate until ready to serve.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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