Is there anything more exciting than an array of French Patisserie. Some of my favourites are here. The gorgeous large round one filled with the most mouth watering creme filling is to die for. It is the famous Tropezienne which I discovered a few years back and I do think it is one of the reasons I keep going back to France. I am going to included the recipe if you are interested. I am going to make one next weekend and you are all invited for afternoon tea.
Happy baking……………..you will not regret it and it is cheaper than going to the French Riviera!!
Panasonic Lumix TZ30
October 2012
158 Views as of 07.02.2013

La Tarte Tropézienne
(Recipe for 8 servings – I strongly recommend the use of a precise electronic scale)

Brioche dough (Pâte briochée)
50g + 225g flour
40g milk, room temperature
10g fresh yeast, flaked
40g sugar
15 cl (5 fl oz) milk
1 egg, room temperature
5g salt
60g soft butter
1 tbsp Rum or Brandy (optional)

Vanilla custard (Crème pâtissière)
1 egg + 1 yolk
50g sugar
40g soft butter
25g cornstarch (Maizena)
50g whipped cream
4 tbsp orange blossom extract
25 cl (8.5 fl oz) milk
1 vanilla bean, split in half longwise

Finishing touches (Dorure)
1 egg
50g hail sugar
powdered sugar

Preparing the pâte briochée
Gently combine the yeast, 50g flour and 40g milk with a spatula in your stand mixer bowl. Cover with 225g flour (don’t stir), and let proof for 1 hour at room temperature. After that, the levain (sourdough) should have created some furrows in the flour, meaning it’s ready to be worked.

Add the sugar, salt, 15 cl milk and egg, and mix for 1 minute. Add the 60g soften butter and rum, and mix for 10 another minutes. The dough should detach itself from the bowl and be “elastic”. Wrap in plastic and let rest in the fridge for 30 minutes.

Preparing the crème pâtissière
In a saucepan, boil the milk with the vanilla bean and let it infuse for 15 minutes (up to 30 minutes). Discard the vanilla bean and whip in the sugar, cornstarch, and eggs. Put the saucepan back on medium heat while stirring constantly with a wire whip until the cream starts to thicken. Remove from the heat, and quickly add the soft butter and let it cool off. When almost cold, incorporate with a spatula the orange blossom extract, then with great care, the whipped cream. The crème pâtissière is ready. Cover and keep in the fridge.

Assembling the cake
Flour your work station and roll the dough to fit a 10” (26cm) pie tin. Tuck the brioche dough in a greased pie or flan tin, cover with a cloth and let proof for 45 minutes at room temperature.

Preheat your oven at 350˚F (175˚C) 15 minutes before the end of the proofing. Beat the egg and apply on the top of the dough. Sprinkle with the hail sugar and bake for 25 minutes.

Finishing the Tarte Tropeziénne
Once baked and cooled, split the cake in half using a serrated knife, and spread the crème pâtissière on the bottom side. Put the top side back and sprinkle with powdered sugar. Refrigerate before serving.Tarte Tropezienne can be kept in the fridge for up to 5 days.

I am not a photographer but I love taking pictures of things that catch my eye. I hope you see something you like too!!

View Full Profile

Comments

  • Photography  by Mathilde
    Photography b...over 2 years ago

    Joyce, stop doing this to me!!!!!!…..I’ll put on weight just looking at these images, let alone baking this lot – lol xxx

  • Mattie……………….listen to me……………….you only make the Tropezienne at the front of the image……………….the large tart with the strawberry on top and all the cream oozing out of the sides………………………….if we all buy red hats we could look like large tarts with bits falling out all over the place…………………what a glorious sight that would be……………….go on……………….make it!!!……………….then we can compare waistlines…………………haha…………………………thank you my friend……………………..Joyce

    – Fara

  • Shulie1
    Shulie1over 2 years ago

    They all look so good!

  • I do hope you are getting the baking tins out Stephane………………….thanks a million………………..Joyce

    – Fara

  • Tom Gomez
    Tom Gomezover 2 years ago

    Wonderful, I can resist anything, except temptation …

  • You are quoting the Irish man again…………………haha……………………..and this is tempting dear Tom……………..thanks a million…………………………….x

    – Fara

  • terezadelpilar~ art & architecture
    terezadelpilar...over 2 years ago

    oh what a view!! love the shot!

  • Thank you so much Tereza………………..Joyce

    – Fara

  • 242Digital
    242Digitalover 2 years ago

    This should not be allowed to be published… Think about European guys expatriated who are craving about things like that :P LOL Just kidding (well maybe not) and nice shot ;-)

    Gosh I miss all of those :P

  • Thank you so much Jeremy…………………………you will have to start baking my friend…………….haha………………………..Joyce

    – Fara

  • Poete100
    Poete100over 2 years ago

    OH! Joyce…you are really trying to help me crash my fat free diet…
    bad girl!!!! I can only look! :-)

  • Poor Lorraine…………………….one little one won’t do any harm……………haha…………………then go for a long walk…………………………thanks a million………………………Joyce

    – Fara

  • cieloverde
    cieloverdeover 2 years ago

    Exquisita vista Fara …!

  • Many thanks Liliana…………………………………Joyce

    – Fara

  • João Figueiredo
    João Figueiredoover 2 years ago

    hummmm not bad Joyce… but I’ve seen and done better… :)

  • Please so not keep it to yourself Joao…………………..share it with the rest of us…………………….haha…………………….Joyce

    – Fara

  • Elfriede Fulda
    Elfriede Fuldaover 2 years ago

    So tempting, fantastic capture, Joyce

  • A treat for Christmas perhaps…………………….always an idea……………………thanks a million Elfrie………………….Joyce

    – Fara

  • © Hany G. Jadaa © Prince John Photography
    © Hany G. Jada...over 2 years ago

    Dear Joyce; you definitely got my attention!!!….. and my soft spot……. (LOL)…. ok don’t get any ideas now (ha ha..)……… definitely mouth-watering……… You are really bad, bad, bad…….. this is Temptation Irish Style……. I may not be able to resist!!!………… What are you doing to us?!……. I am trying to stay fit……. I definitely don’t need the extra pounds……… I have had them before…. they are absolutely to die for……….. ok, well, on another thought, I will have one of each (or two or three)…….I’ll just have to go to the Dojo and spend a few extra hours to lose it all………… and with baking instructions…… oooooohhhhh……. you’re definitely killing me……. with sweetness…….. thank you for sharing this image and the instructions with us………. guess where I am going now…………………. from your “heading straight to the kitchen with a brand new recipe to try” friend…….. Hany

  • My dear Hany………………what a glorious thing to come down to in the morning……………….you waxing lyrical about French fancies………………………but please do not try my recipe until you see what Joao has to offer ………………..haha…………………..his may be better than mine…………………….I am very glad that you have been tempted by my offering though…………………….by the way, what the hell is a Dojo…………………I think I may have had one of those when I was a child…………………no silly………………that was a yoyo………………..does it go up and down very fast?…………………..now I have made myself laugh………………..and you need not answer that if you don’t want to……………………I think the silly season has returned…………………..I do hope so…………………..anyway I hope you enjoy your Tarte Tropezienne …………from your longing to have a bit here in Ireland friend…………………..Joyce………..x

    – Fara

desktop tablet-landscape content-width tablet-portrait workstream-4-across phone-landscape phone-portrait

10%off for joining

the Redbubble mailing list

Receive exclusive deals and awesome artist news and content right to your inbox. Free for your convenience.