This online boutique delivers only within the United States of America.
Tarte Tropézienne
Tarte TropézienneA specialty from the Provence region in France
For 8 servings
35 minutes of preparation, 3 hours of rising, 20 minutes of cooking
Ingredients
Brioche Dough
2 Cups All Purpose flour
3 whole eggs
2 tbsp milk
2 tbsp + 3/4 tsp sugar
1/2 tsp salt
1/4 oz fresh yeast (or one package of active dry yeast)
5 oz (10 tbsp) butter
Orange blossom whipped White Chocolate ganache
5 tbsp water
1 Cup whipping cream (heavy cream)
Orange blossom water (add to desired taste)
Soaking syrup
3 1/2 tbsp water
3 1/2 tbsp sugar
Orange blossom water (add to desired taste)
Preparation & Assembly
- Warm milk to 85°F degrees, dissolve the yeast and salt. Fold in sifted flour and salt, add 3/4 of the eggs. Lightly knead without over working the dough.
- Add the rest of the eggs then mix thoroughly. Melt the butter and pour it over the dough without mixing it, cover with a cloth. Place in a warm place at about 80°F degrees for 15-20 minutes until the butter runs under the dough.
- Mix the dough until smooth with a spatula and fill into baking molds.
- Leave to rise again in a warm place. Bake at 400°F degrees for a few minutes so that the dough starts to rise uniformly.
- Lower the temperature to 350°F degrees and continue baking for approximately 12-14 minutes.
- Make syrup with the water and sugar and desired amount of the orange blossom.
- Once the brioche has cooled, soak it in the syrup until it is fully soaked with the syrup and leave to drain excess syrup.
- For the ganache, heat milk and cream to a boil. Slowly pour over chopped chocolate in 3 stages.
- Add orange blossom to desires taste.
