Since I can't read a word of French. Thanks!!https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/image_1.jpeg~original
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Has anyone ever made this French pastry called tropezienne? I'm trying to find a translator
- Thread starter cheezz
- Start date
I've not made this dessert but here's a version in English.
http://www.foodnetwork.com/recipes/tart-tropezienne-recipe.html
http://www.foodnetwork.com/recipes/tart-tropezienne-recipe.html
This version purports to be authentic.
http://www.196flavors.com/2014/05/22/france-tarte-tropezienne/
http://www.196flavors.com/2014/05/22/france-tarte-tropezienne/
Here is Dorie Greenspan's Recipe featured on the blog Food 52
https://food52.com/recipes/31509-tarte-tropezienne
https://food52.com/recipes/31509-tarte-tropezienne
michael-in-phoenix
Well-known member
Yes, I searched and found this one as well. There's a good narrative provided by Ms. Greenspan.
OK, here goes, but you're on your own translating the measurements
and converting the temps.
Ingredients (for 10 people)
Brioche dough:
2.5 Centiliters milk
2 tablespoons orange flower water
50 grams sugar
I egg, whole
A pinch of salt
75 grams melted butter
300 grams flour
8 grams bakers yeast
Coarse sugar
For the cream filling:
25 centiliters milk
15 centiliters water
150 grams sugar
2 large eggs plus 1 yolk
60 grams cornflour
1 tablespoon vanilla extract
200 grams butter
1 tablespoon orange flower water
130 grams cream
Brioche:
By hand or in a machine, add, in order the milk, the orange flower water, the egg (beaten), the melted butter (tepid), the yeast, the flour (sifted), and finally the pinch of salt. (the salt must not come in direct contact with the yeast.)
In the machine, use the "knead" function and follow directions.
By hand, knead everything and put directly into a round mold.
Let rise under a damp towel for about 3 hours.
Glaze with an egg yolk, beaten with 2 teaspoons milk, and sprinkle with the coarse sugar.
Bake in a hot oven (180*C) for about 30 minutes. Poke to (not sure what with) to ensure doneness.
Cream:
Heat the mild and orange flower water with half the sugar. Beat the eggs with the rest of the sugar, then add the cornflour.
Pour the mild into the eggs, then return all to thicken over low heat. Add at the end half the butter. Cover and refrigerate. (It doesn't say what you're supposed to do with the the vanilla and the other half of the butter!)
Assembly:
Once the brioche has cooled, divide carefully in two equal layers with a very long knife. Fill with the cream, sprinkle with coarse sugar. and refrigerate.
Eat very cold.
and converting the temps.
Ingredients (for 10 people)
Brioche dough:
2.5 Centiliters milk
2 tablespoons orange flower water
50 grams sugar
I egg, whole
A pinch of salt
75 grams melted butter
300 grams flour
8 grams bakers yeast
Coarse sugar
For the cream filling:
25 centiliters milk
15 centiliters water
150 grams sugar
2 large eggs plus 1 yolk
60 grams cornflour
1 tablespoon vanilla extract
200 grams butter
1 tablespoon orange flower water
130 grams cream
Brioche:
By hand or in a machine, add, in order the milk, the orange flower water, the egg (beaten), the melted butter (tepid), the yeast, the flour (sifted), and finally the pinch of salt. (the salt must not come in direct contact with the yeast.)
In the machine, use the "knead" function and follow directions.
By hand, knead everything and put directly into a round mold.
Let rise under a damp towel for about 3 hours.
Glaze with an egg yolk, beaten with 2 teaspoons milk, and sprinkle with the coarse sugar.
Bake in a hot oven (180*C) for about 30 minutes. Poke to (not sure what with) to ensure doneness.
Cream:
Heat the mild and orange flower water with half the sugar. Beat the eggs with the rest of the sugar, then add the cornflour.
Pour the mild into the eggs, then return all to thicken over low heat. Add at the end half the butter. Cover and refrigerate. (It doesn't say what you're supposed to do with the the vanilla and the other half of the butter!)
Assembly:
Once the brioche has cooled, divide carefully in two equal layers with a very long knife. Fill with the cream, sprinkle with coarse sugar. and refrigerate.
Eat very cold.