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Classic French Tarte Tropézienne with Pearl Sugar Brioche and Orange Blossom Cream
The glamorous Saint-Tropez pastry creation: a golden brioche disc studded with crunchy pearl sugar, halved and filled with an ethereal mousseline cream perfumed with orange blossom essence.
Prep
40 min
Cook
25 min
Total
65 min
Oven
180°C (160°C vent.)
Ingredients
servings
8
- Strong white bread flour300 g
- Unsalted high quality butter, softened150 g
- Whole eggs3 pc
- Whole milk, lukewarm80 ml
- Pearl sugar granules for topping40 g
- Orange blossom water1 tbsp
- Vanilla pastry cream, prepared400 g
Preparation Steps
1
Knead brioche dough from flour, milk, eggs, yeast, gradually incorporating butter until smooth. Proof 1 hour, shape into a 24-cm round disc, brush with egg wash, and scatter pearl sugar.
60 min timer
2
Bake brioche at 180°C (350°F) for 22-25 minutes until deep golden. Cool on a rack, then slice horizontally into two halves.
25 min timer
3
Whisk pastry cream with softened butter and orange blossom water into an airy mousseline. Pipe generous domes over bottom brioche half and set pearl-sugared crown on top.
10 min timer
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Nutrition Facts
per servingCalories
420
Protein
7g
Carbohydrates
46g
Fat
23g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Traditional Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & European Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
