The Real Deal: Authentic Tarte Tropézienne Recipe

6. In a saucepan, heat the milk and vanilla bean over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks and sugar until pale. Gradually whisk in the flour. Slowly pour the hot milk into the egg mixture, whisking constantly.

7. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the orange blossom water. Let the pastry cream cool completely.

8. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled pastry cream to create the chantilly cream.

Once the brioches are completely cooled, generously spread the chantilly cream on one half of each brioche, then place the other half on top. The Tarte Tropézienne can be dusted with powdered sugar before serving.

I hope you enjoy this delightful Tarte Tropézienne, and perhaps it will transport you to the sunny shores of Saint-Tropez! Cheers to enjoying a slice of French paradise.