La tarte Tropézienne also known as la tarte St Trope is a pâtisserie consisting of a custard 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'' Et Dieu Créa La Femme in 1956.
This is upgraded version. Make a day or 2 ahead.
Streusel (crumble top) is optional. In a food processor, blend all ingredients until it comes together; refrigerate. Grate streusel using an upside down cooling rack or cut into small cubes. Keep streusel in the refrigerator or freezer until ready to use.
Cubed butter and keep refrigerated. In a stand mixer fitted with the paddle attachment (hook attachement works fine too, paddle works faster), mix to combine flour, sugar, salt and instant yeast. Add cold eggs and milk. Mix on low until it comes together. Then, increase mixer speed to medium and mix for 8 mins or until dough comes off the sides of the bowl and becomes elastic. Scrape the sides of bowl and attachment every so often during mixing (it minimizes the factor). Add cubed and cold butter and continue mixing for an additional 8 mins. Scrape the sides of bowl every so often. After that time, the dough should come off easily from the sides of the bowl. The internal temperature should read ≈77/80ºF(25/27ºC). Transfer brioche dough onto the countertop (no extra flour is needed) and shape into a tight round; place dough in a greased container, cover and let ferment for about 90 mins or until it has doubled in size. Transfer dough onto work surface (no extra flour is needed) deflate completely and shape into a tight log. Place over a frozen tray, wrap in plastic film and refrigerate overnight. The resting time in the refrigerator allows the brioche to strengthen and develop aromas.
Flour work surface and brioche. Divide dough into three 10oz/300g portions. Deflate dough and shapes into super tight rounds; refrigerate to rest 30 minutes. Roll out each brioche rounds into 6-inch/15 cm disks and refrigerate to rest for 20 mins or so. Save one brioche disk for the recipe and freeze remaining for later use. Roll out brioche into a 9-inch/23 cm round. Prick brioche and press down the edge. Place a 9-inch/23 cm diameter greased tart ring if desired.
Cover brioche loosely with plastic wrap and let proof for about 2:30 hours or until it has largely doubled in size. Gently egg wash brioche and top with some of the frozen streusel.
Bake brioche at 350ºF/180ºC for about 22 mins. If using a fan oven, cooking time shall be shortened. For better handling, the brioche should be baked a day before slicing. Refrigerate overnight.
Bring to a boil all ingredients together but the flavoring. Once at room temp, add flavoring. Use syrup at room temperature.
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 and starches. Temper yolk mixture with hot milk. Return mixture to the saucepan, bring to a boil and cook for 2 min whisking constantly. Remove from the heat, add the soften gelatin and mascarpone and then flavoring. Transfer custard onto a frozen baking tray lined with plastic wrap and top with another plastic sheet in contact – refrigerate for up to 2 days. Whip heavy cream to medium-firm peaks (it has to hold its shape) and transfer whipped cream to a pastry bowl and keep refrigerated. No need to clean the bowl – beat chilled custard until smooth. Fold whipped cream into the pastry cream. Cream diplomate is now ready to use.
Creme diplomate can be piped out straight over the brioche or use a tart ring. If so, seal bottom ring with a tight plastic wrap sheet (humidify the edges with a sponge). Fill tart ring with diplomate cream and freeze overnight.
Using a bread knife, slice brioche lengthwise and moisturize the top (crust side up) with the orange syrup. Flip and let rest a few minutes. Do like with the bottom brioche. Cut brioche top (crust side down) into desired portions; 8, 10 or 12 and set aside.
Place the frozen diplomate cream wheel over the bottom brioche and arrange slices in order; refrigerate. Finish cutting Tropezienne through when the filling is completely thawed wiping off knife between each cut. Dust with powdered sugar if desired. Tropézienne can be stored up to 4 days in the refrigerator or keep frozen (wrapped) for up to 2 weeks.
This a great summer addition!..
Give strawberries a quick and gentle wash and lay them over a tray lined with paper towels; check it to pat dry. Remove stems and puree 300g strawberries along with lemon juice. Heat up strawberry puree. Meanwhile, combine sugar and agar-agar. Add it to the strawberry mixture, bring to a boil and cool mixture on ice and refrigerate to set.
When strawberry gelée is completely set, smooth it out using an immersion blender. Cut remaining strawberries into desired sizes and fold into the gelée. Enjoy!
Here is a fun way to plate Tropezienne – A great Bistro dessert idea!
2 thoughts on “Tropezienne”
I made this. It was sublime. Yeast baking has been an intermittent hobby for 40 years. This is without a doubt the best dish I have ever made! As ever, Bruno generously passes on his personal experience and skill, in an accessible way for hobbyists like me. The flavor and texture of diplomat cream was incredible. By the way I froze some of it, after the syrup stage and final assembly. Over the following few weeks, I unfroze a slice or two at a time. I am very self critical, but the flavors and textures were still remarkable. Thank you Bruno.