You Can Make Every Element of This Chic Cream-Filled Brioche Cake Ahead of Time

· Cooking · By ReportWire
You Can Make Every Element of This Chic Cream-Filled Brioche Cake Ahead of Time

This dessert is the very essence of summer in Provence. It layers brioche with a velvety, vanilla-forward pastry cream. The top of the cake, crowned with a layer of crunchy pearl sugar, is a sybarite’s delight and sets off the tender, spongy cake with its sweet crunch. Created in Saint-Tropez and named by Brigitte Bardot while she was in town in the 1950s filming And God Created Woman, this elevated yet delightfully imperfect cake is ideal for a party.

The secret to the brioche is European-style butter, which has a higher fat percentage; it gives a richer flavor and texture. While Tarte Tropézienne presents as casual, each of its components take a bit of time. Don’t stress: Simply make them all in advance (it’s laid out for you in the recipe) and assemble the day of.

Frequently Asked Questions

  • What is pearl sugar?

    Pearl sugar is a type of sugar used for garnishes and made of small pieces of compacted white sugar. Find pearl sugar at most grocery stores or online at kingarthurbaking.com.

  • What is orange flower water?

    Orange flower water is a clear distillation of fresh bitter orange blossoms. It’s extremely fragrant and floral, with notes of sweet orange. You only need a little to lend flavor, as using too much can overpower your recipe. 

Note from the Food & Wine Test Kitchen

Make sure the pastry cream is fully cooled before adding the whipped cream to prevent breaking the whipped cream. 

Make ahead

The pastry cream, before folding in whipped cream, can be stored in an airtight container in the refrigerator for up to three days. The cake, before assembling, can be tightly wrapped in plastic wrap and stored at room temperature for up to one day.

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