Learn how to make this extraordinary French classic: La Tarte Tropézienne that was created in 1955 in Saint Tropez in Southeastern France. To get the full recipe go to www.brunoskitchen.net
Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!»
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5”
DALSTRONG Bread Knife / Shogun Series / VG10 / 10.25″
Pastry bowls
Cuisinart food processor
Hamilton beach mixer
Wire cooling rack
Vollrath whisk
John Boos cutting board
Rolling pin
Silpat / Silicon Velesco Mat
Pro Portable Electronic Balance
Serves 8/10.
Brioche
10 ounces (300g) brioche dough*
*To make your own brioche dough go to Breakfast & Brunch page. Brioche dough can also be ordered from your local baker.
In floured work surface, first gather sides of the brioche dough toward the center to form thus a round shape. Remove flour, flip dough and form a tight ball. Let rest for 15 minutes; covered. Dust some flour back on the work surface and dough. Flatten brioche a bit using a rolling pin, cover and let rest for 15 minutes to relax. (Refrigerate dough if it is too warm). Roll out dough into desired diameter and place in greased 9’’ or 10’’ (23/25cm) pan. Cover with a greased plastic wrap or a wet kitchen towel. Let proof in a 90ºF (30ºC) area for about 2:30 or until it has tripled in size. With a pastry brush, gently paint the surface of the brioche with the egg wash and dot with the streusel cubes. Bake at 350ºF (180ºC) for about 18 min. Remove brioche from the oven and let sit 10 min. Then, transfer onto a cooling rack. Chill an hour or more before slicing it lengthwise. Note that brioche should never be overbaked or its texture and flavor will suffer.
Egg wash: 1 eggs beaten with a pinch of salt.
Streusel
1 ounce (30g) salted butter*, cold and cubed
1 ounce (30g) granulated sugar
1 ounce (30g) pastry or all-purpose flour
*If using unsalted butter, add a pinch of salt.
Method
In a food processor, blend all ingredients until just combined. Flatten dough between 2 parchment papper into 1/4’’ (6mm) thick slab and freeze.
Once frozen, cut into cubes. Keep frozen.
Mediterranean Syrup
0.6 cup (160ml) water
1/3 cup (80g) sugar
1 tsp (5ml) vanilla extract or seeds from one vanilla bean
1 Tbsp (15ml) orange blossom water or 1 tsp (5ml) orange extract
1 ea. orange zest
1 Tbsp (15ml) Kirsh (optional)
Method
Heat up all ingredrients together until sugar is dissolved; no need to boil. Keep syrup at room temperature.