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.
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
- 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.
- 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.
- 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