Tropézienne

11 Feb 2016

Recipe

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

Custard cream Filling

Working method: 

  1. Add 375g Cremyvit Classic to 1l of cold water and whisk for 2 minutes at high speed. 
  2. Mix 2 parts of custard cream + 1 part whipped Chantypak.
  3. Cut longitudinally the brioche in 2 parts. Fill the bottom circle with the custard cream by the use of a pastry bag.
  4. 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: 

  1. Heat the milk to 40 °C and add the jelly. 
  2. Weigh the Deli' Cheesecake and the Classic Apricot together. 
  3. Pour the milk on top. 
  4. 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.

Cheesecake-apricot Tropézienne

Blueberry Tropézienne

Blueberry Tropézienne

Ingredients:

  • 500 g of French pastry cream
  • 160 g of whipped cream
  • 50 g of Topfil Blueberry

Working method:

  1. Mix the French pastry cream and the whipped cream. 
  2. 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:

  1. Whisk the softened butter, cream and praline together. 
  2. Add the mousseline cream and put it all together to assemble the Tropézienne.

Sprinkle with pearl sugar and chopped hazelnuts.

Tropézienne Praliné
Cranberry Tropézienne

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: 

  1. Whip the French pastry cream with the softened butter. 
  2. 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.

More information?

For more step-by-step recipes, product information and tips and tricks, visit our our website or contact your local Puratos representative!