Today, I am excited to share with you the authentic recipe for the classic French dessert, Tarte Tropézienne. This delightful treat was created in 1955 by the renowned pastry chef Alexandre Micka, who hailed from Poland. There are several variations of this delectable dessert, featuring pastry cream, chiboust cream, diplomat cream, and mousseline cream. Today, I will be trying out the recipe from my favorite pastry magazine, Fou de Pâtisserie, which claims to be the true and original Tarte Tropézienne recipe by Alexandre Micka.
ADVERTISEMENT
Let’s start by gathering our ingredients:
For the brioche:
– 300g of all-purpose flour
– 15g of active dry yeast
– 3 eggs + 1 egg yolk for egg wash
– 4g of salt
– 150g of unsalted butter
– 45g of granulated sugar
– Zest of 1 lemon
– 100g of pearl sugar
ADVERTISEMENT
For the pastry cream:
– 500ml of whole milk
– 1 vanilla bean
– 3 egg yolks
– 75g of granulated sugar
– 60g of all-purpose flour
– 2 tablespoons of orange blossom water
For the chantilly cream:
ADVERTISEMENT