French Tarte Tropézienne with Orange Blossom Cream
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Brioche Dough
- 1
Combine Dry Ingredients
In a mixing bowl, combine flour, sugar, yeast, and salt.
- 2
Add Eggs
Gradually add eggs and continue mixing until dough forms.
- 3
Incorporate Butter
Slowly incorporate butter cubes, one at a time, until fully absorbed.
- 4
First Rise
Let the dough rise for 2 hours or until doubled in size.
Tip: Ensure dough is properly kneaded to achieve a light brioche texture.
Preparing the Orange Blossom Cream
- 1
Heat Milk and Vanilla
Heat the milk with vanilla bean until just boiling; remove from heat.
- 2
Mix Yolks and Sugar
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
- 3
Combine and Cook
Gradually whisk hot milk into the yolk mixture, return to heat, and cook until thickened.
- 4
Finish Cream
Off the heat, add butter and orange blossom water. Chill until set.
Tip: Prepare the cream a day in advance for an easy assembly.
How to Make French Tarte Tropézienne with Orange Blossom Cream
Total time: 4 h 40 min · Yields 8 servings
- 1
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.
- 2
Cream Filling
Once the brioche is cooled, slice it horizontally and pipe or spread the orange blossom cream over the bottom half.
- 3
Assembly
Place the top half of the brioche back over the cream-filled base.
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