11 Feb 2016
The Tropézienne is a cream cake created in the 50's and based on a Polish recipe. Since, this cake has seen its notoriety develop in France to finally conquer the world of Patisserie. However, considering traditional recipes and culture can also be a key to innovation! Discover 4 recipes that allow you to play with various types of filling and topping to create Tarte Tropézienne alternatives for your customers' greatest pleasure!
Base
Ingredients
- 1000 g of Tegral Brioche Moelleuse
- 500 of Water (±)
- 30 of Fresh yeast
for a Total dough of 1530 g
Working method:
Custard cream Filling
Working method:
- Add 375g Cremyvit Classic to 1l of cold water and whisk for 2 minutes at high speed.
- Mix 2 parts of custard cream + 1 part whipped Chantypak.
- Cut longitudinally the brioche in 2 parts. Fill the bottom circle with the custard cream by the use of a pastry bag.
- Then cover up with the top circle.
Cheesecake-apricot Tropézienne
Ingredients:
- 120 g of milk
- 32 g of gelée Dessert PatisFrance
- 185 g of Deli Cheesecake
- 48 g of Classic Apricot
- 320 g of Whipped cream
Working method:
- Heat the milk to 40 °C and add the jelly.
- Weigh the Deli' Cheesecake and the Classic Apricot together.
- Pour the milk on top.
- Complete the mix with the whipped cream and put it all together to assemble the Tropézienne.
Sprinkle with pearl sugar, chopped hazelnuts and chopped pistachios.
Blueberry Tropézienne
Ingredients:
- 500 g of French pastry cream
- 160 g of whipped cream
- 50 g of Topfil Blueberry
Working method:
- Mix the French pastry cream and the whipped cream.
- Add the Topfil and put it all together to assemble the Tropézienne.
Sprinkle with pearl sugar and flaked almonds.
Tropézienne Praliné
Ingredients:
- 1000 g of French pastry cream
- 200 g of butter
- 250 g of Praline
Working method:
- Whisk the softened butter, cream and praline together.
- Add the mousseline cream and put it all together to assemble the Tropézienne.
Sprinkle with pearl sugar and chopped hazelnuts.
Cranberry Tropézienne
Ingredients:
- 500 g of French pastry cream
- 100 g of butter
- 300 g of whipped cream
- 180 g of chopped dried cranberries
Working method:
- Whip the French pastry cream with the softened butter.
- Add the whipped cream, then the chopped dried cranberries, and put it all together to assemble the Tropézienne.
Sprinkle with pearl sugar, chopped pistachios and dried cranberries.
