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Valosh Patisserie's Mini Tarte Tropezienne

by:
August 17, 2023
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Valosh Patisserie's Mini Tarte Tropezienne
Photo by Valeria Garcia
  • Prep time 10 hours
  • Cook time 30 minutes
  • Serves 6
Author Notes

Indulge in a slice of culinary paradise with Tarte Tropézienne, a heavenly creation that fuses textures and flavors into pure delight. While in the States we often think of a tart as something that resembles pie with a shortbread crust, the tarte tropézienne is more of a cake! Atop a golden brioche base, adorned with delicate crumbs and glistening pearl sugar, lies a layer of exquisite crème diplomat that's the epitome of creaminess.

This recipe was curated by Chef Valeria Garcia of Valosh Patisserie in Elizabethtown, PA. Step into the world of delectable delights as Valosh Patisserie offers exclusive online recipes to budding pastry enthusiasts and curious confectioners alike.
—Valeria Garcia

What You'll Need
Ingredients
  • Brioche Dough
  • 129 grams Whole Egg
  • 11 grams Active Dry Yeast
  • 107 grams Bread Flour
  • 107 grams Pastry Flour
  • 5 grams Salt
  • 24 grams Granulated Sugar
  • 107 grams Butter
  • Creme Filling (Vanilla Bean Pastry Cream & Diplomat Cream)
  • 175 grams Whole Milk
  • 1 Vanilla Bean
  • 40 grams Egg Yolk
  • 28 grams Granulated Sugar
  • 20 grams Cornstarch
  • 24 grams Butter
  • 8 grams Gelatin
  • 267 grams Vanilla Bean Pastry Cream
  • 100 grams Heavy Cream
  • 33 grams Granulated Sugar
Directions
  1. Brioche Dough
  2. BRIOCHE DOUGH: Weigh all ingredients and cut butter into small cubes.
  3. Add cold eggs, yeast, flours, salt, and sugar.
  4. Knead at low speed for 3 minutes with a hook attachment.
  5. Continue at 2nd speed for 5-6 minutes. Add butter in two parts.
  6. Knead on lowest for 10 minutes or until "window pain."
  7. Let rise 1h, fold to release air, stretch & store in the fridge overnight.
  8. VANILLA BEAN PASTRY CREME: Warm 175g of milk with a vanilla bean and let sit to infuse vanilla.
  9. Whisk 40g of yolks, 28g granulated sugar, and 20g of cornstarch until pale.
  10. Temper egg mix with warm milk and return to the pot.
  11. Cook on low heat to make a cream.
  12. Add 24g of butter and 8g of gelatin. Once thickened, store in the fridge.
  13. DIPLOMAT CREAM: Take pastry cream out of the fridge and let rest at room temperature.
  14. Dissolve 33g of sugar with 100g of heavy cream & whip to hard peaks.
  15. Whisk pastry cream till smooth.
  16. Fold heavy cream mixture into pastry cream 1/3 at a time with a silicone spatula.
  17. Store in the fridge for assembly.
  1. Creme Filling (Vanilla Bean Pastry Cream & Diplomat Cream)
  2. HOW TO ASSEMBLE: Preheat oven to 350°F.
  3. Divide dough, shape into 6 little rolls, and proof at room temperature for 1h 30 mins (or until doubled in size).
  4. Add egg wash, top with crumbs and pearl sugar.
  5. Bake for 30 mins
  6. Once cooled, cut in the center and fill with diplomat cream.
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