La tarte Tropéziènne also known as la tarte St Trope is a pâtisserie consisting of a filled brioche. It was created in 1955 by Alexandre Mika, a pâtisserie owner in St Tropez. The pastry was named by French Actress Brigitte Bardot while she was there filming ''And God Created Woman'' in 1956.
In a food processor, blend all ingredients until just combined. Flatten dough between 2 parchment paper into 1/4’’/6mm thick slab and freeze. Once frozen, cut into cubes. Keep frozen.
In a stand mixer fitted with the hook attachment. Combine eggs, milk and yeast together. Add flours, sugar and salt. Mix on low to combine – increase speed to medium and mix for 15 min or until dough comes off the sides of the bowl and becomes elastique; scraping sides of bowl and hook as it goes. Add cubed butter and continue to mix for an additional 10 min; until completely smooth. The internal temperature of the dough should be around 77ºF/25ºC. Shape into tight ball, place in a container, cover and let ferment for about an hour or until it has doubled in size. Transfer dough onto work surface (no flour needed) degas it, shape into round, cover and chill overnight.
In floured work surface, make 10oz/300g portions. (Freeze leftover brioche for later use). Flour work surface and make round shapes and let rest for 15 minutes; covered. Flatten brioche using a rolling pin, cover and let rest for 15 minutes to relax. (Refrigerate dough if it is too warm). Roll out dough into desired diameter and place in greased a 10’’/25cm pan. Prick the dough with a fork. Cover with a greased plastic wrap or a wet kitchen towel. Let proof in a warm area for about 2:30 or until it has doubled in size. With a pastry brush, gently paint the surface of the brioche with the egg wash and dot with the streusel cubes.
Bake at 350ºF/180ºC for about 18 min. Do not over bake brioche. Remove brioche from the oven and let sit 10 min. Then, transfer onto a cooling rack. Chill.
Soak gelatin in cold water to soften, and drain. Bring milk, a third of the sugar and vanilla to a boil. Meanwhile, combine yolks with sugar, starch, and flour. Temper yolk mixture with hot milk. Bring back to the stove and bring to a boil and cook for 2 min whisking constantly. Shut heat off. Blend in gelatin and mascarpone. Transfer custard onto a frozen baking tray lined with plastic wrap. Top with plastic wrap in contact, cool and chill. Beat chilled custard to smooth out – transfer in a large pastry bowl. In the same mixing bowl (no need to clean), beat heavy cream to medium-firm peaks, and fold in custard.
Bring to a gentle boil all ingredients together. Put a lid on and let infuse. Use syrup lukewarm.
Using a bread knife, slice brioche lengthwise. Flip top and cut into 8 or 10 portions. Moisturize generously with the orange syrup; both the top and bottom brioche. Pipe out cream buns starting from 12 to 6 and 9 to 3 o’clock, filling gaps as you go. By following this procedure the filling will be better distributed. Arrange slices back on and cut through portions. Dust with powdered sugar and serve. Can be stored up to 3 days in the refrigerator and frozen for up to 3 weeks. Enjoy!