What are the differences between the original TROPEZIENNE from Saint Tropez and those you find in Aix-en-Provence?


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Tarte tropézienne classique

Researching the subtle differences of the Tropézienne …..
La tarte tropézienne est un gâteau composé d’une brioche au sucre garnie d’un mélange de trois crèmes, une recette d’origine familiale du pâtissier Alexandre Micka.

La tarte tropézienne est un gâteau composé d’une brioche au sucre garnie d’un mélange de trois crèmes, une recette d’origine familiale du pâtissier Alexandre MickaBrigitte Bardot lui suggère de la nommer Tarte de Saint-Tropez pendant le tournage du film culte “Et Dieu Créa La Femme.”

Il faut preparer:

une brioche rustique et de la crème et finir avec du sucre en poudre, du sucre chouquettes….

You must prepare a rustic brioche and creme then finish with powdered sugar and pearl sugar.

I’m looking for the perfect recipe!

Please send any comments that you have while I roam the South of France gathering intel!

The main differences that I can see are the way the cream is made – a combination of vanilla custard (crème pâtissière),  butter cream (crème au beurre) and whipped cream (chatilly). The sugar toppings used are powdered sugar and sugar- some pastry shop use just one or the other, the original recipe uses both types of sugar. The original brioche recipe uses a splash of orange flower water (l’eau de fleur d’oranger).

For more info on the original creation:

http://www.tarte-tropezienne.com/fr/Histoire.php?o=1

 

ltt

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Categories: Culinary Experiences in France

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