Petitchef

Tarte tropézienne, a french brioche dessert

Dessert
8 servings
5 hours
40 min
Easy
  • Tarte tropézienne, a French brioche dessert
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Tarte tropézienne, a French brioche dessert
 
Go to St Tropez, France, to enjoy this sweet dessert : brioche and cream. The dream!

Ingredients

Number of serving: 8

The brioche :

2 cups flours

1 tsp salt

1 oz sugar

0.5 oz fresh yeast


1/2 cup softened butter

1 egg to brush

sugar pearls


The diplomat cream :

1 cup milk

1 vanilla bean

2 egg yolks

1/3 cup sugar

1 oz corn starch

2 gelatin sheets

3/4 cup cream

Preparation

  • Step 1 - Tarte tropézienne, a French brioche dessertIn a bowl, put the flour, the salt, the sugar, and dig a hole. Put the yeast in the middle, being careful it doesn't touch the salt. Add the eggs and start to knead at speed 2 for 8 minutes.
  • Step 2 - Tarte tropézienne, a French brioche dessertThen, while kneading, add the softened butter little by little. Once you add all the butter, keep kneading for 10 minutes.
  • Step 3 - Tarte tropézienne, a French brioche dessertPut the dough at room temperature for 1 hour. Then, take the air out by pressing the dough. Put in the fridge for 2 hours. Take the dough out and roll it out into a circle (9 inches diameter).
  • Step 4 - Tarte tropézienne, a French brioche dessertGrease a circle or a mould, and put it on a baking tray. Put the brioche in the middle of the circle. Brush it with beaten egg, and sprinkle with sugar pearls.
  • Step 5 - Tarte tropézienne, a French brioche dessertBake 30 minutes at 320°F (160°C).
  • Step 6 - Tarte tropézienne, a French brioche dessertThe diplomat cream :
    Put the gelatin sheets in cold water to soak.
    Put the milk to boil with the sliced vanilla bean and its seeds. Meanwhile, put the yolks in a bowl with the sugar. Beat it energetically, until the mix gets creamy. Add the corn starch and mix well. Once the milk has boiled, add it gradually to the previous mix.
  • Step 7 - Tarte tropézienne, a French brioche dessertThen put everything back in the pot, and put it back on a medium heat. Stir constantly with a wooden spoon, until the cream thickens, as it is wanted. This lasts around 10 minutes.
  • Step 8 - Tarte tropézienne, a French brioche dessertPour the cream in a bowl, and add the soaked and strained gelatin sheets. Mix well. Cover with plastic foil. Let it cool down, without putting it in the fridge.
  • Step 9 - Tarte tropézienne, a French brioche dessertOnce the cream is at room temperature, whisk it to make it smooth. Then, whip the cold cream to make whipped cream.
  • Step 10 - Tarte tropézienne, a French brioche dessertThen, gently combine it with the pastry cream.
  • Step 11 - Tarte tropézienne, a French brioche dessertCut the brioche in half, and spread the diplomat cream on its base. You can use a piping bag. Then, put the top of the brioche back.
  • Step 12 - Tarte tropézienne, a French brioche dessertThere you are, your Tropezienne tarte is ready!

Video

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