…And God created woman… and tarte tropézienne !
What is the origin of tarte tropézienne?
In 1956, Roger Vadim presents his first movie at the Cannes Film Festival …And God Created Woman, starring his young bride Brigitte Bardot who interprets the incendiary Juliette. The audience falls for her and is captivated by her charm. This role will propel her, as well as Christian Marquand and Jean-Louis Trintignant to international stardom.
58 years later, 196 flavors honors the Cannes Film Festival !
Every year in May, the heartbeat of moviegoers and other film enthusiasts beats to the rhythm of the madness of the Cannes Film Festival, one of the largest international celebrations of the 7th art. The famous Croisette boardwalk is then the place of all meetings between the stars. This year, the 67th Festival runs from May 14th to May 25th.
Why bringing up Brigitte Bardot and Roger Vadim?
Let’s talk about Mr. Alexandre Micka first! Alexandre Micka landed in Provence with the Americans in 1945. That same year, he opened a bakery at Place de la Mairie in Saint-Tropez. Beside its pizzas, croissants and pastries, he was selling a cream pie, from a recipe originally from his native Poland, a recipe of his maternal grandmother. The name of this pie therefore has a story.
In 1955, the filming of Roger Vadim …And God Created Woman with Jean-Louis Trintignant and Brigitte Bardot is taking place in Ramatuelle. It is Alexandre Micka who is responsible for preparing meals for the film crew, and his pie is very successful with the crew. In addition to being a delicious recipe, the tarte tropézienne owes its success to another star, Brigitte Bardot, who at the time was in the middle of shooting.
Every day, the film crew is enchanted by baker and caterer Alexandre Micka’s dishes and now famous pie which is still completely unknown.
“You should give a name to your dessert” recommended Brigitte Bardot one day.
“Why not calling it the Saint-Tropez Pie? ”
Alexandre Micka finally registered the trademark and patent naming the cake the Tarte Tropézienne.
The pastry chef finds a successor in 1985 by the name of Alfred Dufrene. Many outlets then appear in the Gulf of Saint-Tropez and the group La Tarte Tropézienne becomes the official caterer of the Formula 1 Grand Prix Renault team.
A brioche? Pretty standard you’d tell me! After pasca from Moldova and kringel for Estonia, the tarte Tropézienne is the third brioche I am preparing since the birth of 196 flavors and it is the one I prefer without any hesitation. It has a soft and incomparable lightness. It was so good that I made it again 3 days later urged by my son Ruben who was already craving it.
The second batch was much better than the first because I did not make the mistake of overcooking it. Indeed, the brioche of a Tarte Tropezienne should be barely cooked. I’m not a fan of orange blossom water but I must admit that this orange blossom flavored cream did not bother me at all.
As you can see, it was a great success for this first recipe after the End of the World and the beginning of our new adventure.
This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.
- 5 cups all-purpose flour
- 4 tablespoons active dry yeast
- 6 eggs , beaten
- 2 egg yolks (for the egg wash)
- 1 teaspoon salt
- 1½ cup unsalted butter (soft)
- ½ cup sugar
- Zests of 2 lemons
- 1 cup pearl sugar (or ½ cup icing sugar)
- 2 cups milk
- 2 vanilla pods
- 6 egg yolks
- ½ cup sugar
- ½ cup flour
- ½ cup cornstarch
- 4 tablespoons orange blossom water
- 1 cup whipping cream
- ¼ cup icing sugar
- Put flour, salt, sugar, yeast and eggs in a bowl.
- Knead for 5 minutes.
- Add the softened butter and the lemon zests.
- Knead again for 5 minutes.
- Cover the dough and let it rise for 90 minutes in a warm place away from drafts.
Spread the dough about ½ inch (1cm) thick and place in a greased pan missing.
- Cover the dough again and let rise at room temperature for 30 minutes.
- Scrape vanilla seeds and put them in the milk.
- Bring the milk to boil with the vanilla pod.
- Beat the egg yolks and sugar until the mixture turns pale yellow and firms up.
- Add flour and cornstarch. Beat well, then, while continuing to beat pour the boiling milk over.
- Add the orange blossom water.
- Return the pan to cook over medium heat for 3 minutes, stirring continuously.
- Once the custard thickens, pour into a bowl and cover with plastic wrap that touches the cream and cool quickly.
- Put mixer bowl, whip accessory and whipping cream in the freezer for 10 minutes.
- Whip the cream at medium speed.
- Add the icing sugar and increase the speed until the cream is very firm.
Preheat oven to 350F/180C.
- Once brioche has risen, brush with egg yolk and sprinkle with pearl sugar or icing sugar.
- Bake for 20 to 30 minutes.
- Let cake cool on a rack and then cut into 2 horizontally.
- Combine the cooled pastry cream and whipped cream.
- Apply pastry cream on the bottom part of the brioche with a pastry bag then place top part.
- Refrigerate until ready to serve.