{"id":16990,"date":"2018-11-09T09:31:24","date_gmt":"2018-11-09T08:31:24","guid":{"rendered":"https:\/\/bake-street.com\/?p=16990"},"modified":"2026-04-08T12:28:24","modified_gmt":"2026-04-08T10:28:24","slug":"tarte-tropezienne-saint-tropez-tarte","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/tarte-tropezienne-saint-tropez-tarte\/","title":{"rendered":"Tarte Trop\u00e9zienne or Saint Tropez Tarte"},"content":{"rendered":"

Lately I’m preparing very classic and traditional elaborations on the blog, but I love them! I think they’re like the classic ballet of pastry<\/strong>, they’re the basis for laying the foundations, without them there would be no evolution. The fact is that I had been thinking for a long time about preparing the famous Tarte Trop\u00e9zienne<\/strong>. And when I say a long time, I mean 3 years.<\/p>\n

But it’s from these recipes that you postpone because you get the feeling that they can wait. And yes, it’s true, they can. But they shouldn’t. There are things we should try at least once in a lifetime and one of them is this exquisite cake made with brioche and a Madame cream.<\/p>\n

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\"Tarte <\/picture><\/div>\n

We will go in parts, but I would lie to you if I did not admit that when I carefully read the ingredients and between them I saw “Madame cream<\/strong>“, I felt as if an irresistible attraction enveloped me and captivated me to prepare it.<\/p>\n

Origin of the Tarte Trop\u00e9zienne.<\/h5>\n

As its name indicates, Tarte Trop\u00e9zienne<\/strong> is a traditional Saint Tropez recipe.<\/p>\n

Alexandre Micka<\/strong><\/em>, a pastry chef of Polish origin, opened a pastry shop in Saint Tropez in 1955 where he made a wonderful cake filled with cream.<\/p>\n

That same year, during the filming of Roger Vadim<\/strong><\/em>‘s film “And God created woman<\/strong>“, Brigitte Bardo<\/strong>t<\/strong><\/em> discovers this famous cake. She proposes to Alexandre Micka<\/em> to call it “Tarte Trop\u00e9zienne<\/strong>“. Thanks to its success, in 1973, Alexandre registered the recipe and brand of this cake made with brioche and cream.<\/p>\n

In 1985, Alexandre meets Albert Dufr\u00eane<\/strong><\/em> with whom he shares his passion and allows him to incorporate this product into his company. Today it is a company with a great expansion, both physical and online<\/a>, and great success.<\/p>\n

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\"Tarte <\/picture><\/div>\n<\/div>\n
An extraordinary elaboration.<\/h5>\n

The Tarte Trop\u00e9zienne<\/strong> consists of a brioche, lighter than a traditional brioche in terms of quantities of egg and butter, and flavoured with orange blossom water. The surface is completely covered with pearled sugar and delicately sprinkled with icing sugar.<\/p>\n

Its filling, oh my God, its filling. It is the most exquisite thing you can imagine. This is where I was completely trapped, the Madame cream<\/strong>. Please, what an extraordinary, elegant and pompous name. It has everything!<\/p>\n

\"Tarte <\/picture><\/div>\n
But what is Madame cream?<\/h5>\n

Madame cream also known as Diplomatic cream<\/strong> (this name is less attractive despite being the same wonderful cream) consists of a pastry cream and Chantilly<\/strong>\u00a0(whipped cream with vanilla).<\/p>\n

Searching for recipes to carry out the filling, I came across several elaborations that instead of using pastry cream and Chantilly, used mousseline cream and Chantilly. Of course, I did not hesitate for a moment to make this second version since the result would be much more creamy and firm. In addition to having a much more attractive flavor.<\/p>\n

The mousseline cream is made with beaten butter and pastry cream, this is already a spectacle. The result is a very silky cream that almost melts in your mouth. To this, in addition, we will add whipped cream. You can imagine the result, a very soft, airy cream with a splendid taste.<\/p>\n