Photograph of the finished Tarte tropézienne

France · Bánh brioche kẹp kem Tarte tropézienne

Tarte tropézienne

2 hr 20 min Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Dry yeast Dry yeast 0.7 oz
  • Photograph of Unsalted butter Unsalted butter 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Fresh milk Fresh milk 4 ¼ cups
  • Photograph of Sugar Sugar 15.5 oz
  • Photograph of Cornstarch Cornstarch 4.2 oz
  • Photograph of Fresh cream Fresh cream 2 ½ cups
  • Photograph of Orange blossom water Orange blossom water 2 ⅔ tbsp
  • Photograph of Powdered sugar Powdered sugar 3.5 oz

Method

  1. 1 Knead the flour with yeast, eggs, sugar, and milk for 15 minutes, then add softened butter and knead for another 10 minutes.
  2. 2 Let it chill for 3 hours, then roll it into a 2 cm thick circular disc and chill it a second time for 1 hour.
  3. 3 Sprinkle sugar granules on top, then bake at 180 degrees for 25 minutes and let cool completely.
  4. 4 Simmer the milk with the egg yolks, sugar, and cornstarch for 8 minutes to make egg cream, then refrigerate.
  5. 5 Whip the heavy cream until stiff peaks form, then mix it into the cold egg cream along with the orange blossom water.
  6. 6 Slice the cake in half horizontally, then pipe a 3 cm thick layer of cream in the middle and sprinkle with powdered sugar.

With an appliance

  • Air fryer 2 hr

    Replace the baking step in step 3: spray oil into the brioche pan, run the oven on high heat at 195 degrees for 16 minutes and rotate the pan after 8 minutes; the sugar browns early, large cakes need to be divided into two smaller pans.

Start cooking