French Tarte Tropézienne with Orange Blossom Cream
The iconic Saint-Tropez dessert with a floral twist
A beautiful blend of brioche and custard cream infused with the delicate aroma of orange blossom, this is a sublime dessert perfect for any special occasion.
- 3 h 30 min
- 8
- Intermediate
Ingredients
For the Brioche Dough
For the Orange Blossom Cream
For the Sugar Topping
Preparation
Marinating the Brioche Dough
Combine Dry Ingredients
In a mixing bowl, combine flour, sugar, yeast, and salt.
Add Eggs
Gradually add eggs and continue mixing until dough forms.
Incorporate Butter
Slowly incorporate butter cubes, one at a time, until fully absorbed.
First Rise
Let the dough rise for 2 hours or until doubled in size.
Ensure dough is properly kneaded to achieve a light brioche texture.
Preparing the Orange Blossom Cream
Heat Milk and Vanilla
Heat the milk with vanilla bean until just boiling; remove from heat.
Mix Yolks and Sugar
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
Combine and Cook
Gradually whisk hot milk into the yolk mixture, return to heat, and cook until thickened.
Finish Cream
Off the heat, add butter and orange blossom water. Chill until set.
Prepare the cream a day in advance for an easy assembly.
Cooking Process
Brioche Baking
Preheat the oven to 180°C (350°F). Shape the risen dough into a disk, glaze with beaten egg, and sprinkle with pearl sugar. Bake for 25-30 minutes until golden brown.
Cream Filling
Once the brioche is cooled, slice it horizontally and pipe or spread the orange blossom cream over the bottom half.
Assembly
Place the top half of the brioche back over the cream-filled base.
Plating & Serving
French Tarte Tropézienne with Orange Blossom Cream
French Tarte Tropézienne with Orange Blossom Cream
Plating & Serving
Place the assembled Tarte Tropézienne on a decorative plate. Dust lightly with powdered sugar and serve slices with a fresh fruit garnish.