Tarte Tropézienne: Cream-filled Brioche With Sugar Crust

Tarte Tropézienne is a delightful dessert hailing from the Occitan cuisine. This cream-filled brioche with a sugar crust is a perfect treat for any occasion.

Tarte Tropézienne: Cream-filled Brioche With Sugar Crust

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/4 cup warm milk
  • 1 tablespoon active dry yeast
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. In a bowl, mix the flour, sugar, and salt. Add the softened butter and eggs. Dissolve the yeast in warm milk and add it to the mixture. Knead the dough until smooth. Let it rise for 1 hour.
  2. Preheat the oven to 375°F (190°C). Divide the dough into 8 equal parts and shape them into balls. Place them on a baking sheet and let them rise for 30 minutes. Bake for 15-20 minutes until golden brown.
  3. Once the brioche is cooled, slice each in half horizontally. Whip the heavy cream with powdered sugar and vanilla extract. Spread the cream on the bottom half of each brioche and cover with the top half.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
5g
Fat
15g

Supplies

Baking sheet Mixing bowl Whisk

Tools

Oven Mixer

Serving suggestions

Serve the Tarte Tropézienne with a sprinkle of powdered sugar on top and a side of fresh berries.

Tips & tricks

For best results, make sure the brioche is completely cooled before adding the cream filling.

Cost

$10