Tarte Tropézienne Recipe
Because the brioche rises overnight, allow two (2) days to make your Tarte Tropéziennes. I make the pastry cream and whipped cream while the dough rises on day two (2), so the project takes a bit of time management!
Equipment
Ingredients
For the Brioche:
- 5 oz milk, whole
- 1/2 tsp granulated sugar
- 1 oz Fresh Yeast one package of dry yeast or .25oz
- 3 large eggs
- 7 oz unsalted butter softened
- ½ oz kosher salt
- 16 oz Bread Flour
- 6 oz pearl sugar
- 2 tbsp powdered sugar for finishing
For the Pastry Cream:
- 16 oz milk
- 1/2 vanilla bean
- 3.5 oz granulated sugar
- 5 large egg yolks
- 1 oz cornstarch
- 1 tbsp unsalted butter
- 3 gelatin sheets
For the Whipped Cream:
- 8 oz heavy cream (35%)
- 4 oz powdered sugar
Instructions
Directions For the Brioche:
- Create a “sponge” by blooming or activating the yeast in warm milk (100-110°F/37-43°C). Then sprinkle with granulated sugar and 2 oz. of flour and let this mixture bloom.
- Using a stand mixer with a paddle attachment, set on LOW SPEED, add the eggs to your sponge.
- Add flour, salt and butter. Mix for 10 minutes at low speed and 5 minutes at high speed. Add the salt at the end. The dough will be sticky and yellow in colour.
- Next, spray a bowl with vegetable spray, add the dough, cover in plastic and let it rise overnight. The dough should double in size.
Directions for the Brioche (Day 2):
- Form the dough into a disk and roll out until 1/4 inch thick. Allow dough to rise and double in size again (cover the dough with plastic wrap while it rises). Brush the dough with egg wash, sprinkle with pearl sugar.
- Preheat the oven to 375°F (190°C).*
- Next, make the pastry cream and whip cream (recipes below) and store it in the refrigerator before baking the brioche (while the brioche rises).
- Cook the dough for approximately 25 minutes to a golden brown. Cool the brioche on a cooling rack. Cut the brioche into two pieces horizontally.
- Once the brioche is cooled, gently fold the pastry cream with the whipped cream, place in a piping bag and pipe (using a star tip) the cream on the bottom half of the brioche.
- Then cover with brioche top and sprinkle with powdered sugar! Note: Keep the piped pastries chilled until an hour before serving.
Directions for the Pastry Cream:
- Split the vanilla bean in half and scrape the seeds from the bean.
- In a small saucepan, scald (heat until bubbles form) the milk with vanilla bean. Add the 3 gelatin sheets.
- Meanwhile, add cornstarch to sugar and eggs and whisk until blended.
- Temper the milk into the eggs, sugar and corn starch mixture (add the milk slowly and whisk vigorously to avoid the eggs cooking).
- Now bring the mixture to a boil (to activate the cornstarch).
- Pull off the stove and add the butter.
- Place the pot in a cold bath (large bowl with ice water) and stir until cool.
- Next, pour the mixture into a bowl, cover with plastic wrap (to prevent skin from forming) and let it cool.
- Chill the pastry cream in the refrigerator and allow it to set for 20 minutes, then fold in the whipped cream from the recipe below.
Directions for the Whipped Cream:
- Directions for the Whipped Cream:
- Using a whisk attachment for your mixer, whip the cream until it becomes slightly stiff, about 2 minutes.
- Add the powdered sugar and whip for another 30 seconds. Do not over whip.
- Chill the whipped cream – it will eventually be folded in the pastry cream to make it more light and fluffy.
Notes
Tarte Tropéziennes can also be made in various individual sizes. Sometimes I make them in 1.4 oz or 40 gram (dough weight) individual sizes. Or for a Baby Trop – I cut the dough down to .7 oz or 20 grams.
*For the Baby Tropéziennes bake the brioche in a 350°F (175°C) oven.
Tried this recipe?Let us know how it was!