Tarte tropézienne crème vanille

Name: Tarte tropézienne crème vanille
Total time: 240 min
Yield: Serves 8
Cuisine: Provence
Ingredients: 350 g (2¾ cups) flour; 10 g (⅓ oz) fresh yeast; 60 g (⅓ cup) sugar; 120 g (½ cup) softened butter; 3 eggs; 100 ml (scant ½ cup) lukewarm milk; 1 pinch salt; Pearl sugar; For the cream: 500 ml (2 cups) milk, 4 yolks, 80 g (⅓ cup + 1 tbsp) sugar, 40 g (⅓ cup) cornstarch, vanilla, 100 g (7 tbsp) butter, 200 ml (¾ cup) heavy cream, whipped

Saint-Tropez brioche cake with vanilla cream

⏱ 240 minServes 8Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

350 g (12 oz)flour
10 gyeast
60 g (2 oz)sugar
120 g (4 oz)soft butter
3eggs
100 ml (½ cup)lukewarm milk
1 pinchsalt
Pearl sugar
For the cream: 500 ml / 2 cups milk4 yolks, 80 g / ⅓ cup + 1 tbsp sugar, 40 g / ⅓ cup cornstarch, vanilla, 100 g / 7 tbsp butter, 200 ml / ¾ cup heavy cream, whipped

350 g (12 oz) flour
10 g yeast
60 g (2 oz) sugar
120 g (4 oz) soft butter
3 eggs
100 ml (½ cup) lukewarm milk
1 pinch salt
Pearl sugar
For the cream: 500 ml / 2 cups milk 4 yolks, 80 g / ⅓ cup + 1 tbsp sugar, 40 g / ⅓ cup cornstarch, vanilla, 100 g / 7 tbsp butter, 200 ml / ¾ cup heavy cream, whipped

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Stand mixer or electric mixer

Electric whisk or mixer

Cooking thermometer

Tart pan or 24 cm / 9½ in ring

Baking sheet

Digital kitchen scale

Medium bowl

Parchment paper

Disposable piping bag

03 — Method

Brioche: dissolve the yeast in the milk. Mix the flour, sugar and salt.Making it from scratch? See the yeast dough — rises ~2 h
Add the eggs and yeasted milk and knead for 5 minutes.
Work in the butter and knead for 10 minutes.
Let rise for 1½ hours.
Shape into a 24 cm (9½ in) disk and let rise on a baking sheet for 1 hour.
Brush with egg and sprinkle with pearl sugar.
Bake for 20 minutes at 180°C (350°F) and let cool.
Cream: bring the milk to a simmer with the vanilla.
Whisk the yolks and sugar until pale, add the cornstarch, then pour in the hot milk.
Cook for 2 minutes, stirring, then mix in the butter and let cool.
Whip the cream and fold it into the cold pastry cream.
Split the brioche in half, fill generously with the cream and close.