In 1956, Roger Vadim presents "And God Created Woman" at the Cannes Film Festival, starring Brigitte Bardot. Tarte Tropézienne pays homage to her.
For the brioche
active dry yeast
(for the egg wash)
Zests of 2 lemons
(or ½ cup icing sugar)
For the pastry cream
orange blossom water
For the whipped cream
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 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 350 F.
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.