Temptation French Style


Derry, Ireland

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Artist's Description

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.

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