Tarte Tropézienne

Chef Philippe’s selected tarte Tropézienne fills a round brioche with a vanilla, mascarpone and whipped-cream mixture. Orange-flower water and Kirsch flavour the cream, while an almond crumble and pearl sugar give the top a textured finish.

Milk and one portion of liquid cream heat with a split, scraped vanilla pod. Egg yolks, sugar and prepared custard powder thicken this mixture, before soaked and squeezed gelatin, mascarpone, Kirsch and orange-flower water are incorporated and the cream is chilled.

A quarter of the brioche flour makes a soft starter with fresh baker’s yeast and a little warm water. The remaining flour, whole eggs, salt and sugar form the dough, which is kneaded with the risen starter and then softened butter before further rising and shaping into a round.

Demi-sel butter, brown sugar, almond powder and flour form a coarse crumble, with pearl sugar mixed in afterward. An egg-yolk-and-water wash coats the risen brioche before the crumble is scattered over it and baking turns it golden.

Once the brioche is cold, it is split horizontally. A separate portion of liquid cream is whipped and folded into the chilled filling, which is piped between the two halves; an optional orange-flower-and-Kirsch syrup can moisten the brioche before the assembled dessert is chilled until firm.