Tropézienne cake or Saint Tropez cake is a cake of French origin (La Tarte Tropézienne) consisting of a delicious soft brioche filled with pastry cream. Find out how to do it with this recipe.
If we traveled the world just to enjoy the gastronomy that we find in each country, we would probably realize the tremendous culinary richness that exists throughout the world, so disparate but above all so immensely delicious. Needless to say about the desserts, ideal and unique for the sweet tooth.
This is what happens with France, a country so exquisite as far as its own gastronomy is concerned, and with typical desserts and sweets that are more wonderful than the traditional and popular croissant. In fact, although it is a sweet traditionally related to this country, did you know that its origin is actually found in Vienna (Austria)?
In any case, of the delicious sweets and desserts that we find in French cuisine and that obviously are of French origin, we must mention one of the -probably- most wonderful: the tropézienne cake, also known as Saint Tropez cake for its source.
What is tarte tropezienne?
It consists of a wonderful brioche filled with cream, correctly composed of brioche, filled in turn with a cream made with pastry cream and whipped cream, which is finally flavored with orange blossom water.
Its rather popular origin is at least curious. Its creator responds to the name of Alexander Miccka, a Polish pastry chef who in the 1950s decided to open a pastry shop in Saint-Tropez, where he sold pizzas, croissants, sweets and cakes, among which a cream-filled brioche stood out.
In 1995, when the film “God Created Woman” was shot in Saint-Tropez, Miccka was the pastry chef in charge of serving the catering to his actors, including Brigitte Bardot.
According to the story, Bardot fell in love with the delicate texture and delicious flavor of that cake to such an extent that he suggested baptizing the cake with the name Tarte Tropézienne, becoming tremendously popular ever since.
To prepare this recipe it will take you around 2 hours to prepare it, and to finish it about 3 hours more; that is, 5 hours in total.
Tarte Tropézienne Recipe
Ingredients for the dough:
- 220 grams Of flour
- 10 grams fresh baker’s yeast
- 4 eggs
- 80 grams soft butter
- 3 tablespoons of milk
- 30 grams of sugar
- The rind of a lemon
Ingredients for the pastry cream:
- 1 liter of milk
- 250 grams of sugar
- 80 grams cornstarch
- 1 egg
- A few drops of orange blossom water
Ingredients to decorate:
- icing sugar or white sugar
Preparation of the Tarte Tropézienne:
- First of all we are going to 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.
- In a different bowl add 100 milliliters of milk and the egg and stir well again. Add this mixture to the previous mixture. Booking.
- Put the rest of the milk in a saucepan to boil and add the lemon peel. When the milk begins to boil, add the previous mixture, stirring continuously to prevent the mixture from curdling. Boil for 3 more minutes or until thickened.
- Cover a large bowl with cling film and pour the mixture into it. Booking.
- Now we are going to start making the dough. To do this, dissolve the fresh baker’s yeast in the 3 tablespoons of milk.
- In a large bowl, put the flour, the sugar and one of the eggs and stir well with the help of a wooden spoon or spatula until the ingredients are integrated.
- Add 2 more eggs, one at a time. Cut the butter into pieces and add it to the bowl along with the dissolved yeast.
- Knead little by little and try not to put too much flour until you form a ball. Knead again to make it smooth. Put the bowl in a warm place and let the dough ferment for about an hour and a half.
- After this time it is time to degas the dough. To do this, press the dough with your knuckles and shape it into a ball until the surface is as smooth as possible. Grease the oven tray with a little butter. Once the dough is placed on the tray, try to flatten it slightly so that it is a little more flattened.
- With the missing egg, paint the dough and leave it to ferment for another hour.
- While the dough ferments, preheat the oven to 180ºC.
- Finally, bake the dough for approximately 25 minutes at 180ºC.
- When the dough is ready, cut it in half with the help of a serrated knife and fill it with the pastry cream.
- To finish, decorating the cake, place the other half on top of the filling and decorate with a little icing sugar.
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