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The best French summer pastry in my tiny Parisian kitchen#paris #baking #recipe #pastry #pastrychef
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The best French summer pastry in my tiny Parisian kitchen#paris #baking #recipe #pastry #pastrychef

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Have you ever tried a tropézienne? ☀️🇫🇷

One of my all-time favorite French desserts, especially in the summer, is the iconic tarte tropézienne. Every bite takes me back to sunny afternoons in Saint-Tropez, where this beloved pastry was first created.

Made with a light, buttery brioche soaked in fragrant orange blossom syrup, it’s filled with a silky blend of crème pâtissière and freshly whipped cream, then finished with crunchy pearl sugar. It’s light, delicate, and truly one of France’s most irresistible desserts!

I’ve linked my outfit, the baking tools, specialty ingredients, & my vintage bowls & plates in my bio if you’d like to recreate the look at home. 🤍

Outfit- https://shopmy.us/collections/6110909

Tools and ingredients – https://www.amazon.com/shop/ainsleydurose/photo/amzn1.shoppablemedia.v1.5401f8d4-2bc9-4428-a434-b9bd5834aaa4?ref_=aip_sf_photo_spv_ons_mixed_d

Dough
-170 g flour or T55
-20 g sugar
-1.5 g salt
-8 g fresh yeast
-2 eggs
-100g butter room temp

Combine all ingredients (except the butter) & knead in a stand mixer on medium speed for about 10 minutes. Add the butter & continue kneading until the dough detaches cleanly from the bowl & passes the windowpane test. Cover & let rise in a warm place for about 1 hour.
Once risen, roll the dough into a 9-inch (22 cm) circle, at least 1 cm thick. Cover & let rest for 45 minutes.

Craquelin Topping
* 30 grams each of room temp butter, flour, sugar & a pinch of sugar & sliced almonds & pearl sugar (optional)

Mix all topping ingredients together until clumps form.

When the dough is ready, brush with egg wash, sprinkle the craquelin topping over, & bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Let cool, then cut in half.

Syrup
Combine 75 grams of orange blossom water, 25 grams of sugar, & pinch of salt in a pan and bring to simmer just to dissolve sugar. Then brush on brioche.

Filling
-250 g milk
-1 egg
-1 egg yolk
-100 g sugar
-25g cornstarch
-25 g orange blossom water
-Splash of vanilla
-Pinch of salt
-100 g butter
-5g of gelatin (I used sheets)
-250 g cream at least 30%

Soak the gelatin sheets in cold water. In a bowl, whisk together the cornstarch, sugar, salt, & vanilla. In a saucepan, bring the milk to a simmer, then gradually whisk it into the egg mixture.
Pour the mixture back into the pan & cook over medium heat, whisking constantly, until it thickens & starts to bubble. Remove from heat & stir in the butter & orange blossom water. Then add the softened gelatin & mix until fully dissolved. Strain through a sieve (or blend with an immersion blender for extra smoothness), cover, & let cool to room temperature then place in fridge. Whip the cream to medium peaks, then gently fold it into the cooled pastry cream. Fill the brioche, dot with fresh raspberries, dust with icing sugar, and voilà-bon appétit!

My outfit as well as all the tools and special ingredients to make this dessert and my vintage bowls and plates are linked in my bio!!

46 Comments

  1. @ainsleydurose

    Have you ever tried a tropézienne? ☀️🇫🇷

    One of my all-time favorite French desserts, especially in the summer, is the iconic tarte tropézienne. Every bite takes me back to sunny afternoons in Saint-Tropez, where this beloved pastry was first created.

    Made with a light, buttery brioche soaked in fragrant orange blossom syrup, it's filled with a silky blend of crème pâtissière and freshly whipped cream, then finished with crunchy pearl sugar. It's light, delicate, and truly one of France's most irresistible desserts!

    I've linked my outfit, the baking tools, specialty ingredients, & my vintage bowls & plates in my bio if you'd like to recreate the look at home. 🤍
    Outfit- https://shopmy.us/collections/6110909
    Tools and ingredients – https://www.amazon.com/shop/ainsleydurose/photo/amzn1.shoppablemedia.v1.5401f8d4-2bc9-4428-a434-b9bd5834aaa4?ref_=aip_sf_photo_spv_ons_mixed_d

    Dough
    -170 g flour or T55
    -20 g sugar
    -1.5 g salt
    -8 g fresh yeast
    -2 eggs
    -100g butter room temp

    Combine all ingredients (except the butter) & knead in a stand mixer on medium speed for about 10 minutes. Add the butter & continue kneading until the dough detaches cleanly from the bowl & passes the windowpane test. Cover & let rise in a warm place for about 1 hour.
    Once risen, roll the dough into a 9-inch (22 cm) circle, at least 1 cm thick. Cover & let rest for 45 minutes.

    Craquelin Topping
    * 30 grams each of room temp butter, flour, sugar & a pinch of sugar & sliced almonds & pearl sugar (optional)

    Mix all topping ingredients together until clumps form.

    When the dough is ready, brush with egg wash, sprinkle the craquelin topping over, & bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Let cool, then cut in half.

    Syrup
    Combine 75 grams of orange blossom water, 25 grams of sugar, & pinch of salt in a pan and bring to simmer just to dissolve sugar. Then brush on brioche.

    Filling
    -250 g milk
    -1 egg
    -1 egg yolk
    -100 g sugar
    -25g cornstarch
    -25 g orange blossom water
    -Splash of vanilla
    -Pinch of salt
    -100 g butter
    -5g of gelatin (I used sheets)
    -250 g cream at least 30%

    Soak the gelatin sheets in cold water. In a bowl, whisk together the cornstarch, sugar, salt, & vanilla. In a saucepan, bring the milk to a simmer, then gradually whisk it into the egg mixture.
    Pour the mixture back into the pan & cook over medium heat, whisking constantly, until it thickens & starts to bubble. Remove from heat & stir in the butter & orange blossom water. Then add the softened gelatin & mix until fully dissolved. Strain through a sieve (or blend with an immersion blender for extra smoothness), cover, & let cool to room temperature then place in fridge. Whip the cream to medium peaks, then gently fold it into the cooled pastry cream. Fill the brioche, dot with fresh raspberries, dust with icing sugar, and voilà-bon appétit!

    My outfit as well as all the tools and special ingredients to make this dessert and my vintage bowls and plates are linked in my bio!!

  4. @whatis.

    It looks lovely! Question does it really need gelatin is that to keep for a shop or is it possible to do without?

  6. @joshina3121

    Thank you for another elegant recipe 🙏✨❤ Tropezienne is one of my favourites in summer ☀️

  13. @MA-sk4fg

    I just love the Tropezienne . Unfortunately only one french pâtisserie used to make it until the owner sold his place😢 i will definetely follow your recipe !

  23. @usernaemxp

    i saw the news of the extreme heatwaves and it’s not good out there..
    i hope you are doing well and i am so sorry..
    please take care and stay safe.. 🙏🏼🤍

  32. @sensy7101

    Vous avez la version fruits exemple des fraises, mais vous pouvez le faire sans fruits 😊

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