Tarte Tropézienne: A French Delight for Your Table
The Tarte Tropézienne, a stunning and iconic French dessert originating from Saint-Tropez, combines the soft, pillowy texture of brioche with a luscious creamy filling. This exquisite treat is perfect for celebrations or as a show-stopping dessert. Follow our step-by-step guide to create this masterpiece at home.
Ingredients and Nutritional Information
Brioche Dough
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 50 g |
| Whole milk | 40 ml |
| Dry yeast | 4 g |
| Manitoba flour | 180 g |
| All-purpose flour (00) | 100 g |
| Whole milk | 150 ml |
| Unsalted butter | 60 g |
| Granulated sugar | 40 g |
| Egg | 1 |
| Fine salt | 4 g |
Crème Diplomat Filling
| Ingredient | Quantity |
|---|---|
| Whole milk | 750 ml |
| Heavy cream | 350 ml |
| Granulated sugar | 225 g |
| All-purpose flour (00) | 75 g |
| Powdered sugar | 20 g |
| Gelatin sheets | 10 g |
| Egg yolks | 9 |
| Vanilla bean pod | 1 |
| Fine salt | To taste |
Topping
| Ingredient | Quantity |
|---|---|
| Egg white | 1 |
| Sugar pearls (granella) | As needed |
Instructions
Step 1: Prepare the Starter Dough (Lievitino)
- In a bowl, sift the all-purpose flour (50 g) and combine it with dry yeast and milk (40 ml). Mix by hand until you achieve a smooth dough.
- Cover the dough with plastic wrap and let it rest at room temperature for 1 hour until it doubles in size.
Step 2: Make the Brioche Dough
- Transfer the starter dough to a stand mixer fitted with the paddle attachment. Add the egg, sifted Manitoba and all-purpose flours (280 g total), sugar, and salt gradually while mixing on low speed.
- Once the ingredients come together, switch to the dough hook attachment and gradually add softened butter in small pieces. Mix until the dough is smooth and elastic.
- Form the dough into a ball, place it in a greased bowl, cover it with plastic wrap, and let it rise for 2 hours or until it doubles in size.
Step 3: Prepare the Crème Diplomat
- Heat the milk (750 ml) with the vanilla bean pod split lengthwise, bringing it to a gentle simmer. Remove from heat and let it infuse for 15 minutes.
- In a bowl, whisk together egg yolks (9), sugar (225 g), and sifted flour (75 g) until pale and creamy. Gradually pour the infused milk into the egg mixture while whisking continuously.
- Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it thickens into a custard.
- Remove from heat, dissolve the gelatin (pre-soaked in cold water) into the custard, and cover with plastic wrap pressed against the surface. Let it cool to room temperature, then refrigerate until chilled.
- In a separate bowl, whip the cream (350 ml) with powdered sugar (20 g) to soft peaks. Fold it gently into the custard to create a light and airy crème diplomat.
Step 4: Shape and Bake the Brioche
- After the dough has risen, punch it down and shape it into a ball. On a sheet of parchment paper, roll it into a 24 cm disk, approximately 3-4 cm thick.
- Transfer the dough and parchment to a baking tray, cover it loosely with plastic wrap, and allow it to rise for another hour.
- Preheat the oven to 160°C (static) or 140°C (fan). Brush the dough with beaten egg white and sprinkle generously with sugar pearls.
- Bake the brioche for 50 minutes (40 minutes for fan ovens). If it browns too quickly, cover it with aluminum foil.
- Once baked, let it cool completely on a wire rack.
Step 5: Assemble the Tarte Tropézienne
- Slice the brioche horizontally into two layers. Pipe or spread the chilled crème diplomat generously over the bottom layer.
- Place the top layer back onto the filling and dust with powdered sugar for an elegant finish.
Serving Suggestions
The Tarte Tropézienne pairs beautifully with a cup of espresso or a glass of sweet dessert wine. Serve chilled for the best flavor and texture. This recipe yields approximately 10 slices of pure indulgence.
Indulge in this exquisite French classic, and bring a slice of Saint-Tropez to your home!
