There Tarte Tropeziénne is a very soft French brioche dough cake, stuffed with a special cream called chiboust cream.
The original recipe was invented in 1955 by Polish pastry chef Alexandre Micka who was inspired by a dessert that his grandmother prepared. In a short time he became the most requested dessert in his pastry shop Saint Tropez.

What is chiboust cream

The chiboust cream is one custard mixed with one Italian meringue.
It can be used to fill the Tarte Tropeziénne, but it is also excellent inside tarts and cream puffs and to eat by the spoon.
Preparing it is not difficult, but the process is a bit long because you have to make both Italian meringue and custard and then combine them at the end.
To prepare the Italian meringue, prepare a boiling syrup with 25 g of water and 70 of sugar and then pour it into a planetary mixer where you will be whipping up 100 g of egg whites.
The meringue is ready as it becomes shiny and compact.

To prepare the custard, instead, we advise you to read Custard: four recipes and some secrets

The dough that rises 4 times

After preparing the cream it is time for basis.
First of all, make the lievitino mixing 40 ml of whole milk with 4 g of dry yeast (or 12 g of fresh yeast) and 50 g of 00 flour.
Let it rest for about an hour covered with the film.
Then transfer it to a planetary mixer and add an egg and 150 ml of milk.
Run the machine and slowly add 100 g of flour 00, 180 of manitoba and 50 g of sugar.
When all the ingredients are mixed, add 60 g of soft butter.
Let rise for 12 hours the dough in a container in the fridge covered with film.
Then let it rise for two hours out of the fridge and after this time also roll it out giving it a round shape. It must have a diameter of about 24 cm.
Cover it and let it rise for another two hours.
Once it has risen, brush it with egg white and cover it with granulated sugar before cooking it in a hot static oven. at 160 degrees for 50 minutes.
If it cooks too much on the surface, cover it with silver foil and continue cooking for the remaining time.
Once baked, let the cake cool and then cut it in half and fill it with the chiboust cream.

Mini tarte for a buffet

With the same ingredients and the same doses, you can make small single-portion cakes.
Simply divide the dough after leavening in the refrigerator in many balls all the same size and let them rise a second time. A strange sprinkle like little sandwiches. Cut them in half and fill them with the cream.
A tasty snack, but also a pastry to eat with your hands.