The Tarte Tropézienne is a dessert from Saint-Tropez, consisting of a brioche topped with sugar and filled with a blend of three creams.

The original recipe of the TARTE TROPEZIENNE SAINT TROPEZ, registered and secret, was patented in France in the 1950s by the Polish-born pastry chef Alexandre Micka, based on a dessert that his grandmother made in his homeland, a sweet leavened cake that he flavored with orange blossom.

The pastry shop of Micka, the inventor of the original tarte tropézienne recipe, was near the town hall in Saint Tropez, and from 1950, alongside the classic production of bread and croissants, began to market this filled dessert, a stuffed and delicious brioche!

Alexandre Micka served his stuffed brioche to the film crew of Roger Vadim, who was filming in Saint Tropez in 1955 “Et Dieu créa la femme,” and it was Brigitte Bardot who suggested naming it after the characteristic port that hosted them.

Until 1975, the tarte tropézienne original sweet recipe from Saint Tropez remained locally produced, but then the pastry chef Micka began to produce and sell frozen Tropézienne to distribute them throughout Europe.

And up to here, Wikipedia teaches… but as for the cream for the filling, I didn’t want a cream that tasted too much like butter, so I simply filled the Tarte Tropezienne with the classic whipped cream!

The real filling cream is a delicious and caloric mix of custard and butter cream possibly flavored with orange blossom water or more rarely with rum.

The typical cake of Saint Tropez, the Tropézienne, became famous thanks to B.B. Brigitte Bardot and the fame and notoriety linked to this beautiful actress!

Oh, I forgot to tell you that it’s a very slightly sweet leavened cake, so it needs a nice strong filling, otherwise… I think it would be wonderful if filled like the Victoria Cake with jam and cream together!

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Here are also the instructions to convert fresh yeast to dry yeast:

1) the fresh yeast block we buy at the supermarket weighs 25 grams and corresponds to a packet of dry yeast in granules that weighs 7.5 grams;

2) to convert the quantity of fresh yeast to dry the factor is 3.5, so we need to divide the weight of fresh yeast indicated in the recipe by 3.5, and the result will be the weight of dry yeast we need to use for that recipe, so for example:

25 grams of fresh yeast : 3.5 = 7 grams of dry yeast

3) Conversely, to convert the quantity of dry yeast to fresh yeast the conversion factor is always 3.5, but we MUST MULTIPLY the weight indicated in the recipe of dry yeast by 3.5, and thus we get the grams of fresh yeast useful for our recipe, so

7 grams of dry yeast x 3.5 = 25 grams of fresh yeast

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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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For other sweet leavened recipes I leave you these articles…