A little taste of the Provence-Alpes-Côté-d'Azur region of France.
J’ai cuit « La Tarte Tropézienne », une recette a inventé cet Alexandre Micka. Il était un boulanger à Saint Tropez. En 1956, le film « Et Dieu…créa la femme » a été filme là-bas. La distribution a apprécié le dessert tellement qu’ils ont demandé tous les jours. « La Tarte Tropézienne », et le film, sont devenus très populaire et prospère.
La recette j’ai utilisé appartenir à Christophe Felder, ancien chef pâtissier à Le Crillon. Il était plus difficile que j’ai prévu. Cependant, mon effort a été couronné de succès. Mon favorite pièce est la crème pâtissière. Il comprendre œufs, lait, beurre, crème, et sucre ; il est très riche et crémeux.
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LA TARTE
TROPÉZIENNE
I cooked "Tart Tropézienne" a recipe invented by Alexandre Micka. He was a baker in Saint Tropez. In 1956, the film "... And God Created Woman" was filmed there. The production cast & crew enjoyed the dessert so much that they asked for it on set every day. "The Tart Tropézienne" and the film both became very popular and successful.
The recipe I used to belong to Christophe Felder, former pastry chef at Le Crillon. It was harder than I expected. However, my effort was successful. My favorite part is the custard. It include eggs, milk, butter, cream, and sugar; it is very rich and creamy.
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INGREDIENTS
Brioche
3 tbsp 2% milk, at just above body temperature (105 F), divided
unit 1 Tbsp + 3/4 cup all-purpose flour
1 ½ tsp dry instant yeast
1 tbsp icing sugar, sifted
1 large egg, at room temperature
¼ tsp salt
3 tbsp unsalted butter, at room temperature
1 unit egg, whisked wth 2 Tbsp of water, for brushing
Cream Filling & Assembly
1 cup 2% milk
½ unit vanilla bean
1 large whole egg
1 large egg yolk
¼ cup sugar
unit 2 Tbsp + 1 tsp cornstarch
unit 2 1/2 Tbsp + 1/4 cup unsalted butter, at room temperture
5 cubes sugar (or pearl sugar, found at European food stories)
3/10 cup whipping cream
1 egg, whisked with 2 Tbsp water, for brushing