Description
A classic French brioche-style bun filled with two types of cream, often flavored with orange blossom water.
Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 teaspoon orange blossom water (optional)
- For the Cream Filling:
- 1 1/2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup pastry cream (crème pâtissière)
- For the Topping:
- Coarse sugar
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together flour and salt.
- In a separate bowl, beat eggs with the remaining granulated sugar.
- Add the egg mixture and the yeast mixture to the flour. Mix until just combined.
- Gradually add the softened butter, mixing until a smooth dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a round or oval loaf. Place on a baking sheet lined with parchment paper.
- Cover and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown. Let cool completely.
- For the cream filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the pastry cream. Add orange blossom water if using.
- Slice the cooled brioche horizontally.
- Generously spread the cream filling over the bottom half of the brioche.
- Place the top half of the brioche over the cream.
- Sprinkle the top with coarse sugar.
Notes
- Ensure all ingredients for the dough are at room temperature for best results.
- The dough can be made ahead and refrigerated overnight.
- Pastry cream can be prepared in advance.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Tarte Tropézienne, French brioche, cream-filled pastry, dessert, orange blossom