Tarte Tropezienne
Tarte Tropézienne - famous French dessert pastry - a brioche split in half, filled with cream and topped with pearl sugar.
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Cooking tools:
- Kitchen scale
- Stand mixer
- Mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Rolling pin
- Cooling rack
- Whisk
- Saucepan
- Spatula
- Pastry brush
- Piping bag
- Plain nozzle
- Oven
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Chef's knife
- Fork
Ingredients
- 300 g strong white bread flour
- 3 large eggs
- 30 g sugar
- 30 ml milk
- 4 g dry yeast
- 1 Tbsp orange blossom water or vanilla extract
- a pinch of salt
- 115 g butter
- 360 ml milk
- 4 egg yolks, from large eggs
- 65 g sugar
- 35 g potato starch
- 85 g butter, cubed
- 60 ml whipping cream, chilled
- 75 ml water
- 75 g sugar
- 1 tsp orange blossom water or vanilla extract
- 1 egg, beaten, for glazing
- pearl sugar, for sprinkling
- icing sugar, for dusting
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