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bread presentation

TarteTropézienne
Jewel C. Manalo
ISCAHM DPA 23

TarteTropézienne//INTRODUCTION

Round brioche split into half like
a hamburger bun, and filled with
mousseline cream.
Traditionally flavored with orange
blossom water and topped with
pearl sugar.

TarteTropézienne//INTRODUCTION A specialty of Saint Tropéz Invented by Alexandre Micka. a Polish baker in 1955 The recipe originated from Micka’s grandmother’s recipe of a cream cake .

Alexandre Micka was asked to cater to a Cannes film . Roger Vadim) Brigitte Bardot. suggested the name of the pastry . Dir..And God Created Woman (1956. who was a rising star at the time..TarteTropézienne//INTRODUCTION In 1955.

000 grams 330.30 10.TarteTropézienne//RECIPE INGREDIENTS QUANTITY BAKER’S PERCENTAGE UNIT COST (PHP) EXTENSION COST All-Purpose Flour Instant Yeast Granulated Sugar Fine Sea Salt Eggs Whole Milk Unsalted Butter 271 grams 4 grams 21 grams 4 grams 88 grams 29 grams 79 grams 100% 1.17 1.7% 1.50 / 225 grams 377.00 / 200 grams 14.19 Weight per portion (serves 8) 138.85 2.5% 7.50 / 1.00 / 454 grams 54.63 3.4% 88.00 / 1.108 grams 482.50 / 369 grams 210.27 .00 / 1.7% 29.8% 586.28 245.00 / 30 pcs at 50 g each 78.000 grams 360.53 111.48 TOTAL 1.13 9.00 / 142 grams 185.2% 54.28 52.57 / 680 grams 31.5% 32.6% 132.54 Pearl Sugar Nutella Pastry Cream 12 grams 240 grams 360 grams 4.5 grams 60.000 grams 133.5% 10.

TarteTropézienne//RECIPE Recipe adapted from Bouchon Bakery cookbook by Thomas Keller and Sebastien Rouxel .

TarteTropézienne//RECIPE mixing the dough Place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. .

and mix on low speed for 4 minutes. except the butter. .TarteTropézienne//RECIPE mixing the dough Add all of the remaining dough ingredients.

*At this point there will be some dough sticking to the sides of the bowl.TarteTropézienne//RECIPE mixing the dough Continue mixing for 30 minutes. .

Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. . incorporating each addition before adding the next. Continue to mix for 10 minutes.TarteTropézienne//RECIPE mixing the dough Add the butter a few pieces at a time.

and fold the dough and place it in the prepared bowl. . stretch. Cover and set aside.TarteTropézienne//RECIPE fermentation Pat. Let it rise for about an hour.

cover.TarteTropézienne//RECIPE fermentation Repeat pat. and fold. and refrigerate overnight. stretch. . Place the dough back in the bowl.

roll it out. Transfer brioche dough onto a lightly floured surface. Transfer the dough to the prepared pan . flipping and fluffing it.TarteTropézienne//RECIPE shaping Line a sheet pan with parchment paper. into a 1/4 to 3/8-inch-thick round that is just slightly larger than the cake ring. Using a rolling pin.

TarteTropézienne//RECIPE shaping Dip the bottom of the cake ring in flour and tap off any excess. . remove the trimmings aroung the ring and discard. Center the ring over the dough and press it down into the round of dough in one clean motion.

TarteTropézienne//RECIPE proofing Brush the top of the brioche with egg wash. and let proof for about 1 1/2 hours. Cover the sheet pan. . until the dough has risen halfway up the sides of the ring.

Brush the top of the dough with egg wash again and sprinkle with the pearl sugar. Cool completely.TarteTropézienne//RECIPE baking Preheat the oven to 325°F. until the top is rich golden brown and the center is baked through when tested with a toothpick. Bake for 18 to 22 minutes in a convection oven. .

Lift off the top and set aside.TarteTropézienne//RECIPE assembly Release the brioche from the ring. Using a serrated knife. . cut the tropézienne horizontally in half.

Replace the top half of the brioche and press down gently. .TarteTropézienne//RECIPE assembly Place Nutella pastry cream in a piping bag fitted with an open star tip. Fill the bottom half of the brioche with the pastry cream.

The tropézienne can be filled up to 2 hours before serving and refrigerated.TarteTropézienne//RECIPE note The tropézienne is best the day it is made. and stored at room temperature. wrapped in plastic wrap. but the dough can be baked up to 1 day ahead. .

It results to the dough becoming too soft and almost impossible to mix with the stand mixer. do not rely on what is stated on the recipe. The top didn’t browned as much. Slightly raise the temperature of the oven by 25° PROBLEM RECOMMENDATION . the dough becomes too sticky and wet. The baking time took longer than expected (about 3-5 minutes after 22 minutes inside the oven).TarteTropézienne// mixing the dough proofing baking After adding the butter. Constantly scrape down the side and the bottom of the mixing bowl to ensure that the ingredients are thoroughly mixed. The proofing time of the dough is longer than what is stated on the recipe. It did not rise to the specified level until about 2 hours or so. Always check the dough if it has risen halfway through the ring mold. Again. Do not rely on what is stated on the recipe.

It’s perfect with the pastry cream inside. but I like the filling inside. The bread-like crust and chewiness is complemented well by the cake-like softness.. The crunchy sugar plus and the soft bread makes a perfect play of texture.TarteTropézienne//ASSESSMENT The brioche is very soft. RATING to . It’s a perfect marriage of a bread and a cake. I’ve never tasted anything like this before.. and egg-y. Very balanced in flavor. It’s very buttery.

TarteTropézienne//LEARNINGS methods Properly mixing the dough when to add the fat properly mixing the ingredients Yeast activity testing if the yeast is working properly how to control the yeast during proofing as well as resting Temperature control during fermentation/proofing during baking process during storage Basic breadmaking skills kneading punchdown shaping .

2010.uk. 18 Nov.” The Lou Messugo Blog. Dessert for the Jet Set. New York: Artisan. 18 Nov. <http://www. Web. 2014. 22 May 2014. “Recipe: Tarte Tropézienne.” L’esprit Sud Magazine. <http://www. 13 July 2014. 18 Nov. 2015. Bouchon Bakery.196flavors.” Road to Pastry. Web.co. <http://www. Web. 24 Mar. <http://www.htm>.roadtopastry. Web. “La Tarte Tropézienne.loumessugo. Keller. 2015. Thomas. French Flavour. St Tropez Recipe.lespritsudmagazine. Print.” Tartes Tropeziennes. 23 Nov. “La Tarte Tropézienne . 2012.co. Kimberley. 2015. com/blog/recipes/enriched-yeast- doughs/brioches/recipe-tarte-tropezienne>. French Cake.html>. Lovato. . “Les Tartes Tropéziennes.the Star of St Tropez. com/2014/05/22/france-tarte-tropezienne/>.com/2010/11/la- tarte-tropezienne-dessert-for-jet. 2015. <http://www.com/en/blog/entry/la- tarte-tropezienne-the-star-of-st-tropez>.TarteTropézienne//REFERENCE “FRANCE: TARTE TROPÉZIENNE. 2015. 18 Nov. 18 Nov.uk/frenchtravel/ frenchtravel. French Tart. and Sebastien Rouxel.frenchflavour.” 196 Flavors. Web.