Tropezian cake: brioche and cream French cake (La Tarte Tropézienne)

If we traveled around the world only to enjoy the cuisine we found in each country we would probably realize the tremendous culinary wealth that exists in the wide and wide of the world, so disparate but above all so immensely delicious. Not to mention desserts, ideal and unique for the greatest of gourmands.

It is what happens with France , a country so exquisite in its own cuisine, and desserts and sweets more wonderful than the traditional and popular croissant . In fact, although it is a sweet traditionally related to this country, did you know that in reality its origin should be found in Vienna (Austria)?

Tropézienne Cake Recipe

In any case, of the delicious sweets and desserts that we find in French cuisine, and that evidently if they are of French origin, we must mention one of the -probably- most marvelous: tropézienne cake , also known as Saint Tropez cake by its origin.

What is the tropà © zienne cake?

It consists of a wonderful brioche filled with cream , properly composed of brioche, filled in turn with a cream made with pastry cream and chantilly, which is finally flavored with orange blossom water.

Its rather popular origin is at least curious. Its creator responds to the name of Alexandre Miccka, Polish pastry chef who in the decade of the 50s decided to open a bakery in Saint-Tropez, where he sold pizzas, croissants, sweets and cakes between which precisely highlighted a brioche filled with cream.

In the year 1995, when the film was filmed in Saint-Tropez "God created the woman" , Miccka was the pastry chef in charge of serving the catering to his actors, among which was Brigitte Bardot.

According to the account, Bardot fell in love with the delicate texture and delicious taste of that cake to such an extent that he suggested baptizing the cake with the name of Tarte Tropézienne , becoming tremendously popular ever since.

To prepare this recipe it will take you to prepare it for around 2 hours, and to finish it about 3 hours more; that is to say, 5 hours total.

tarta-saint-tropez

Recipe of Tarte Tropézienne

Ingredients for the dough:

  • 220 gr. Of flour
  • 10 gr. of baker's fresh yeast
  • 4 eggs
  • 80 gr. of soft butter
  • 3 tablespoons of milk
  • 30 gr. of sugar
  • The rind of a lemon

Ingredients for the pastry cream:

  • 1 liter of milk
  • 250 gr. of sugar
  • 80 gr. of cornstarch
  • 1 egg
  • A few drops of orange blossom water

Ingredients to decorate:

  • Sugar icing or white sugar

recipe-tarte-tropezienne

Preparation of the Tropézienne Cake:

  1. First of all let's proceed to elaborate the wonderful pastry cream. In a bowl mix the sugar with the cornstarch. Stir well with the help of some electric rods to get them to mix well.
  2. In a different bowl add 100 milliliters of milk and egg and stir again well. Add this mixture to the previous mix. Reservation.
  3. Put the rest of the milk in a saucepan to boil and add the lemon rind. When the milk begins to boil, add the previous mixture stirring continuously to prevent the mixture from cutting. Boil for 3 more minutes or until thick.
  4. Cover a large bowl with clear film and pour the mixture. Reservation.
  5. Now let's start to make the dough. To do this, dissolve the baker's fresh yeast in the 3 tablespoons of milk.
  6. In a large bowl put the flour, sugar and one of the eggs and stir well with the help of a wooden spoon or spatula until the ingredients are integrated.
  7. Add 2 more eggs, one at a time. Cut the butter into pieces and add it to the bowl together with the dissolved yeast.
  8. Knead little by little and try not to put too much flour until you form a ball. Re-knead so that it is smooth. Put the bowl in a warm place and let the dough ferment for about an hour and a half.
  9. After this time is the time to degas the mass. To do this, squeeze the dough with the knuckles and shape it into a ball until the surface is as smooth as possible. Grease the baking tray with a little butter. Once put the dough in the tray try to crush it lightly so that it is somewhat more flattened.
  10. With the egg that we lack, he paints the dough and lets it ferment another hour more.
  11. While the dough ferments it preheats the oven to 180ºC.
  12. Finally bake the dough for about 25 minutes at 180 ° C.
  13. When the dough is ready, cut it in half with the help of a serrated knife and refill it with the custard.
  14. To finish, to decorate the cake, place the other half on top of the filling and decorate with a little icing sugar.

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