Tarte Tropézienne - Our recipe with photos
A beautiful combination of brioche and a subtle cream flavoured with orange blossom! Try this Saint-Tropez classic pastry with our step-by-step, illustrated recipe.
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Cooking tools:
- Stand mixer
- Hand mixer
- Cake ring
- Piping bag
- Saucepan
- Mixing bowl
- Whisk
- Paring knife
- Bread knife
- Baking sheet
- Pastry brush
- Oven
- Kitchen towel
- Plastic wrap
- Airtight container
- Refrigerator
- Spatula
- Measuring cup
- Kitchen scale
Ingredients
- 400g flour
- 15g baker's yeast
- 10g salt
- 30g sugar
- 2 whole eggs
- 100g unsalted butter
- 1 egg yolk (glaze)
- 280g milk
- 170g whipping cream (35% fat)
- 1 vanilla pod
- 50g brown sugar
- 20g crème pâtissière powder
- 4 egg yolks
- 3 gelatine sheets
- 250g mascarpone
- 3 cl d'orange blossom water
- 2cl kirsch
- 200g whipped cream (for the finish)
- 50g slightly salted butter
- 50g almond meal
- 50g flour
- 50g pearl sugar
- 20cl cane sugar syrup
- 3cl orange blossom water
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