🇫🇷 France · Dessert
Tarte Tropézienne: Saint-Tropez Cream-Filled Brioche
By eatmundo · July 6, 2026
Inspired by the sun-kissed Riviera, the Tarte Tropézienne is a luxurious brioche pastry, sliced horizontally and generously filled with a velvety, light crème diplomate. Adorned with sparkling pearl sugar, this iconic dessert from Saint-Tropez is a delightful balance of rich brioche and delicate cream.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the brioche dough, in a stand mixer bowl, combine 350 g (2 ¾ cups) wheat flour, 80 g (⅓ cup) granulated sugar, 7 g (1 packet) dry yeast, and 5 g (1 tsp) salt. Add 3 large eggs and 60 ml (¼ cup) warm milk (around 35°C / 95°F). Mix on low speed with a dough hook for 5 minutes until combined, then increase to medium and knead for 10 minutes.
- 2
Gradually add 150 g (11 tbsp) softened unsalted butter, piece by piece, continuing to knead on medium speed for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (around 25°C / 75°F) for 1.5 to 2 hours, or until doubled in size.
- 3
Gently punch down the risen dough to deflate it. Shape it into a round disc, about 20 cm (8 inches) in diameter, and place it on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it proof again in a warm spot for another 45-60 minutes, or until visibly puffy.
- 4
Preheat your oven to 180°C (350°F). Lightly brush the top of the brioche with an egg wash (1 egg beaten with a splash of milk) and sprinkle generously with 2 tablespoons of pearl sugar. Bake for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom. Let it cool completely on a wire rack.
- 5
While the brioche cools, prepare the crème pâtissière. In a medium saucepan, heat 150 ml (⅔ cup) milk with the scraped seeds from 1 vanilla bean pod (and the pod itself) until simmering. In a separate bowl, whisk 4 large egg yolks with 40 g (3 tbsp) granulated sugar until pale and creamy, then whisk in 30 g (¼ cup) cornstarch until smooth. Slowly pour the hot milk mixture over the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan and cook over medium heat, whisking vigorously, until it thickens into a rich cream. Remove from heat, discard the vanilla pod, and stir in 25 g (2 tbsp) butter until melted. Transfer to a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator.
- 6
Once the crème pâtissière is thoroughly chilled, prepare the crème diplomate. In a separate cold bowl, whip 200 ml (¾ cup) very cold heavy cream with 40 g (3 tbsp) granulated sugar until stiff peaks form. Gently whisk the chilled crème pâtissière until smooth, then carefully fold in the whipped cream in two additions, using a spatula, until just combined and light. Do not overmix, or it will lose its airy texture.
- 7
Once the brioche is completely cool, slice it horizontally in half using a serrated knife. Evenly spread the prepared crème diplomate over the bottom half of the brioche, creating a generous, luscious layer. Carefully place the top half of the brioche back over the cream, gently pressing down.
- 8
Transfer the assembled Tarte Tropézienne to a serving platter. For best results and to allow the flavors to fully meld, chill it in the refrigerator for at least 30 minutes before serving. This iconic dessert is best enjoyed slightly chilled, showcasing its rich brioche and delicate cream filling.
Frequently Asked Questions
How can I tell if my brioche dough for Tarte Tropézienne has been kneaded enough for a light, airy texture?+
The dough is sufficiently kneaded when it passes the "windowpane test"; a small piece stretched thin should be translucent without tearing, indicating proper gluten development.
What's the ideal consistency for the Saint-Tropez cream filling after cooking to ensure it's smooth and holds its shape?+
After cooking, the pastry cream base should be thick enough to coat the back of a spoon. Once chilled and combined with whipped heavy cream, the final Saint-Tropez cream should be light, airy, and hold soft peaks.
What's the optimal baking temperature and time for the Tarte Tropézienne brioche to achieve a golden crust without drying it out?+
Bake at 180°C (350°F) for 25-30 minutes, or until the top is deeply golden brown and a skewer inserted into the center comes out clean. If browning too quickly, tent loosely with foil.
If I don't have a vanilla bean, can I substitute vanilla extract in the Saint-Tropez cream, and what's the ratio?+
Yes, you can substitute 1 to 1.5 teaspoons of good quality vanilla extract for one vanilla bean. Add it after the cream has cooked and cooled slightly to preserve its delicate flavor.
Mundo Match
Dishes across the world that share Tarte Tropézienne: Saint-Tropez Cream-Filled Brioche's core ingredients.
