Tarte Tropézienne: the recipe for a fluffy and creamy dessert to try

published on 1 February, 2024 at 11:50
Ingredients: 
 
- For the dough: 
30 g of lukewarm milk 
10 g of dry brewer's yeast
250 g of flour 
30 g of sugar 
3 g of salt 
2 eggs 
1 tsp of orange flower water
125 g of butter
Sugar grains 
 
- For the filling: 
250 ml of milk 
2 g of gelatin sheets
3 egg yolks 
60 g of sugar
25 g of corn starch
1 tsp of vanilla 
20 g of butter
180 g of whipping cream 
 
- For the syrup: 
80 g of water
40 g of sugar 
2 tbsp of orange flower water
 
Directions:
1. Mix flour, sugar, salt, eggs, aroma, milk and yeast in the stand mixer's bowl.
2. Then add diced butter a little at a time and continue mixing for 15 minutes.
3. Place the dough in an oiled bowl and let rise for 2 hours at room temperature. 
4. Flatten the dough, place it in a cake mold and let rest for 40 minutes. 
5. Brush the surface with egg yolk and milk, then decorate with sugar grains. 
6. Bake at 180° for 20 minutes. 
7. For the filling: whisk eggs with sugar, then add corn starch and hot milk. 
8. Cook on the stove until it thickens. 
9. Add butter and hydrated gelatin. Lastly stir in flour. 
10. Cut the cake in half, brush with syrup and fill using a piping bag. 
 
 
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