Description
Tarte Tropézienne is a classic French dessert featuring a soft, buttery brioche filled with a luscious Crème Diplomate—a smooth mixture of pastry cream and whipped cream. Originating from Saint-Tropez, this elegant cake is perfect for special occasions and offers a delicate balance of flavors with a light dusting of powdered sugar and pearl sugar topping.
Ingredients
Scale
For the brioche dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup warm milk (about 110°F)
- 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 7 tablespoons unsalted butter, softened
For the cream filling (Crème Diplomate):
- 1 cup whole milk
- 3 egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup heavy cream, whipped
For topping:
- 1 egg yolk + 1 tablespoon milk (egg wash)
- 2 tablespoons pearl sugar or coarse sugar (for garnish)
- Powdered sugar for dusting
Instructions
- Make the brioche dough: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy to activate the yeast.
- Prepare the dough: In a large bowl or stand mixer, whisk together eggs, vanilla extract, and remaining sugar. Add the yeast mixture. Mix in flour and salt. Knead or mix until combined, then gradually incorporate the softened butter, kneading until the dough is smooth, elastic, and slightly sticky, about 10–15 minutes by hand or using a stand mixer.
- First rise: Cover the dough and let it rise in a warm place for 1–2 hours until it doubles in size.
- Shape and second rise: Punch down the risen dough to release air. Shape it into a 9-inch circle and place on a parchment-lined baking sheet or cake pan. Let it rise again for 30–45 minutes to puff up.
- Prepare for baking: Preheat the oven to 350°F (175°C). Brush the top of the dough with the egg wash made from egg yolk and milk, then sprinkle pearl sugar evenly over the top.
- Bake the brioche: Bake in the preheated oven for 20–25 minutes or until the brioche is golden brown. Remove and let cool completely on a wire rack.
- Make the pastry cream: In a saucepan, heat the milk over medium heat until just simmering. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
- Temper the eggs: Slowly pour the hot milk into the yolk mixture while whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened, about 3–5 minutes.
- Finish the pastry cream: Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap to prevent a skin from forming. Chill completely in the refrigerator.
- Complete the Crème Diplomate: Once chilled, gently fold the whipped cream into the pastry cream until well combined and smooth.
- Assemble the Tarte Tropézienne: Carefully slice the cooled brioche horizontally into two layers. Spread the cream filling evenly over the bottom layer, then place the top layer back on.
- Set and serve: Chill the assembled cake for at least 30 minutes to allow the filling to set. Before serving, dust the top with powdered sugar for a beautiful finish.
Notes
- This elegant French pastry originated in Saint-Tropez and is perfect for special occasions.
- For a citrus twist, add a teaspoon of orange blossom water to the cream filling.
- Ensure the brioche is completely cooled before slicing to prevent the cream from melting.
- Pearl sugar adds a lovely crunch and traditional look but can be substituted with coarse sugar if unavailable.
