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!
Ingredients
for a Total dough of 1530 g
Working method:
Ingredients:
Working method:
Sprinkle with pearl sugar, chopped hazelnuts and chopped pistachios.
Ingredients:
Working method:
Sprinkle with pearl sugar and flaked almonds.
Ingredients:
Working method:
Sprinkle with pearl sugar and chopped hazelnuts.
Ingredients:
Working method:
Sprinkle with pearl sugar, chopped pistachios and dried cranberries.