Cream pie from Saint Tropez (Tarta Tropezienne).

Category: Bakery products
Cream pie from Saint Tropez (Tarta Tropezienne).

Ingredients

For the test:
Flour 250 g
instant dry yeast 1 tsp with a small slide (5g)
Sugar 35 g
Salt pinch
Milk 3 tbsp. l.
Eggs 5-6 pcs.
Yolk 1 PC.
Butter 90 g
sugar for sprinkling
Cream:
Custard:
Milk 125 g
Yolk 1 PC.
Flour 10 g
Vanilla sugar bag 1 pc (10 g)
Oil cream:
Butter 60 g
Whipped yolk 1 PC
Powdered sugar 20 g
Whipped cream 100 g

Cooking method

  • Dough:
  • Combine flour, yeast, sugar, salt, milk, half the eggs, knead the dough. As soon as it ceases to stick to the walls, add the remaining eggs, knead again thoroughly and add oil, and then knead again. Leave the dough to rest at room temperature for 30 minutes. Then we nail the dough so that all the air comes out. Then we send the dough to the refrigerator for a couple of hours. After this time, we shift the dough into a mold and let it rise for an hour at a temperature of 28 grams. I usually put it in a bowl of hot water. When the dough rises, grease it with yolk, sprinkle with sugar and put it in the oven for 15-20 minutes. Temperature 220 gr.
  • The finished tart must be cooled for half an hour, then cut lengthwise into two cakes.
  • Cream:
  • Custard - we heat the milk, and at this time we grind the rest of the ingredients. Pour warm milk in a thin stream into the pounded mass and bring it all to thicken over low heat, stirring constantly.
  • Oil - we combine everything and whisk.
  • Then we combine the butter and custard creams and carefully add the whipped cream last.
  • We spread the cream on the bottom cake generously.
  • Best served cold.
  • PS The recipe contained 1.5 tbsp. l. yeast. I asked Lena if she was mistaken, she replied that the original recipe contained 40 grams of fresh yeast. But I still decided to try with a smaller amount.
  • So I put 1 tsp in the dough. with a small slide of instant dry yeast (5 g). Please note that there is also little sugar in the dough. And in the cream, there is practically none at all. Well, that didn't suit me at all - we all have a sweet tooth. So I added my own sugar to the cream. I tried it all the time. In total, it took about half a glass of sugar. The dough was sooo liquid, but did not add flour for the purity of the experiment. Eggs laid 5 pieces of medium. Salt - a pinch. The dough rises perfectly. So yeast is enough. I got a lot of cream, so I used it on top of the cake too, I thought it would make the cake juicier.
  • It's delicious, believe me! I was worried that, compared to biscuit, yeast dough dries faster, and you can't put it in the refrigerator, because the pie is already with cream, which means that then it cannot be refreshed in a micron. But he flew away with such speed that there was nothing left to store.
  • I kneaded the dough in a bread maker. The mold had a removable bottom, 26 cm in diameter. The last proofing of the dough was not in a bowl of hot water, but in a closed microwave, next to a mug of boiling water.

Note

Recently, I am too lazy to exhibit recipes and photos of what I am cooking. But this cake is so interesting and tasty that I had to overcome laziness - it was a sin not to share it with you!
I found the recipe for this amazing cake in a magazine mya_lenka .

🔗

Something about the recipe bothered me, so I searched Google. Found it.

🔗

The recipe was fundamentally different from the first - both dough and cream. But I was already on fire, and nevertheless, I decided to try.

Barbarita
Gasha Thanks for the recipe, but you can find out how much sugar you put in the cream? We also have a sweet tooth.
Gasha
barbarita, I can’t say for sure, because I was filling up in portions and trying all the time. About half a glass in total
Barbarita
Gasha I realized thanks.
Crochet
Gasha
Galyunya, incomparable tart !!! Someday I will stop being lazy and I will bake this too! Will definitely come here to show off! Thank you dear for sharing slice of tart recipe!
Gasha
Crochet , I'm waiting ...
okcin
My pie was not very tall, but very tasty. There was no cream, I added condensed milk. The dough was watery, so the phrase "we beat the dough so that all the air comes out" is not quite clear.
Gasha
okcin, gas-forming processes also occur in the batter, so kneading is also important. I just turned on the Pelmeni program for a few minutes (3-4). My cake turned out to be high. Maybe you took the form of a larger diameter?
okcin
Hue in the form of a diameter of 24cm. In the middle there is a cake with a height of about 4 cm. I only found 4 eggs, maybe it influenced? Which did not affect the taste at all. Thanks for the recipe!

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