The Tropézienne is a Brioche cut in half and filled with a Cream au Beurre and flavored with orange blossom water. This dessert whose recipe is still kept a secret has an interesting story; it was created by a Polish pastry chef who opened a Patisserie shop in Saint-Tropez, and the name is said to have been influenced by the famous French actress Brigitte Bardot. For this recipe today, I used a simply  pastry cream flavored with orange blossom water.

After co-hosting last weeks Fiesta Friday, I’m delighted to participate in the big, two-week celebration that is Fiesta Friday #100! Don’t forget to link up to this fiesta and participate with many other food lovers! A huge thank you to Angie for hosting these past 100 weeks, and to our wonderful co-hosts for this special event; JudiMollieSteffi, and Suzanne.

Serves: 5 medium Tropézienne or 1 big one

Ingredients: (for the brioche)

  • 500g of all purpose flour/plain flour
  • A pinch of salt
  • 100g of caster sugar
  • 20g of fresh yeast
  • 4 medium eggs
  • 150ml of lukewarm milk
  • 200g of butter at room temperature
  • 1 egg yolk for the brush
  • Pearl sugar (for decoration)
  • Icing sugar


  1. In the mixing bowl of the stand mixer add the flour, the sugar, the salt on the side and the crumbled  yeast in the middle.
  2. Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
  3. Pour the milk and mix.
  4. Add the 4 eggs at the same time and now mix on a medium speed.
  5. Add the butter (cut into small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
  6. Transfer the dough to a large bowl, cover with a clean kitchen cloth and set aside in a warm place for 1 hour or 2 hours depending of the temperature of the room.
  7. After 1 hour, transfer the dough onto a floured clean surface, push and knock back the air.
  8. Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
  9. The following morning, remove the bowl from the refrigerator and transfer the dough to the floured surface.
  10. Shape 5 round balls and flatten the top.
  11. Flour a large baking tray and transfer the 5 brioches on the tray.
  12. Let the dough rise for two hours.
  13. Preheat the oven to 180C degrees.
  14. Brush each brioche with the egg yolk and sprinkle the top with pearl sugar.
  15. Bake for 30minutes (more or less depending on your oven).
  16. Remove from the oven and allow to cool.

Ingredients: (for the crème patissière/pastry cream).

  • 500ml of full fat milk
  • 4 eggs
  • 90g of caster sugar
  • 50g of cornstarch
  • 2 tablespoons of orange blossom water


  1. On a medium heat bring the milk to boil.
  2. Remove from the heat and set aside.
  3. In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
  4. Add the cornstarch and continue to whisk (the cornstarch brings a light texture to the cream).
  5. Slowly pour the milk and the orange blossom water into the large bowl and mix.
  6. Pour the mixture into a large pan and cook over a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
  7. Cover and flatten the plastic wrap on the pastry cream.
  8. Refrigerate for 2 hours.

Final Procedure:

  1. Cut the brioches in half (horizontally).
  2. On the bottom part of the brioche add the pastry cream with a spatula  or a pastry bag (cover the entire surface – and be generous).
  3. Place gently the top on the brioche.
  4. Dust with icing sugar for a more festive presentation.

Bonne degustation & Happy Holidays!

PS: If you use dry yeast follow the instructions behind your package!

Also, if you have a brioche recipe already, you can also use it then add the pastry cream or diplomat cream or mousse line cream!Tropézienne

63 Comments Add yours

  1. So beautiful Linda, you are an amazing cook/baker everything you make is just perfection. Thank you for bringing this gorgeous tart to FF#100. Question, do I have to use fresh yeast? Can I use instant or quick rise yeast instead? If so does the amount change. Thanks so much.

    1. Thank you so much Suzanne for your comment. You can use instant or quick rise yeast if you want. Thanks for co-hosting this festive party! 🙂

  2. These look amazing! The cream filling looks sensational! You are such an amazing baker and chef 😍😍😍

    1. Thank you so so much Elaine. The cream was yummy 😀 Enjoy the rest of the weekend! 🙂 xxx

  3. Sounds really good Linda!
    Thanks for the update on its origin!!

    1. Thanks a lot Dear Sonal. Wishing you a happy and magical New Year 2016! 🙂 xx

      1. A magical and happening one for you too dear ❤️❤️

  4. Looks so delicious! Thanks for sharing this amazing recipe.

    1. Thank you so much and Happy New Year! 🙂

  5. Darya says:

    J’ai beau vivre en France, je n’ai jamais goûté à la tarte tropézienne ! La tienne a l’air délicieuse, ça donne vraiment envie d’y goûter. Je suis sûre que la crème au beurre parfumée à l’oranger est un vrai délice.
    Meilleurs vœux à toi et à ta famille et Bonne année 2016. A bientôt pour de nouvelles recettes !

    1. Merci beaucoup Darya. Vous avez la chance d’avoir de si bonnes choses en France; à chaque fois que je fais une escapade, j’avoue que je me régale avec plaisir. La tarte est très simple à faire et l’eau de fleur d’oranger donne vraiment un goût que j’apprécie beaucoup.
      Je te souhaîte à toi et à ta famille une merveilleuse nouvelle Année 2016. Passe de belles fêtes Darya! 🙂

  6. Not only the tart itself looks delicious, the addition of creme patissiere to it makes it just perfect! 🙂

    1. Thank you so much Ronit for this nice comment. Wishing you a Happy New Year! 🙂

      1. A very Happy New Year 2016, Ronit! 🙂

  7. Jhuls says:

    You know how much I love brioche and now I am telling you that I am loving the filling, too! 😀 This sounds incredibly delicious, Linda! Send me a piece, will you? 😀 I wish you have a fantastic week. xx

    1. Thank you so so much Jhuls. I know you are a huge Fan of brioche 😀 Come to visit me one day and I will make you a yummy one 😀 Have a fantastic week too and Happy New Year with more brioches! 🙂 xx

  8. always lovely Linda! your baking is so beautiful, different and just amazing looking! Thanks for sharing!

    1. Thank you very much Lynz, you’re too kind. Wishing you a beautiful New Year 2016! 🙂 xx

  9. Ginger says:

    I feel like I haven’t lived now as I had not heard of this beautiful tarte before! Perhaps I should go and visit St Tropez someday? It looks absolutely stunning and I can’t wait to give this a try. Once my New Year’s resolutions have failed, obviously. 😉
    Thanks for all those wonderful recipes you have been sharing with us at Fiesta Friday!
    Ginger x

    1. Thanks a lot Ginger for your kind comments. I’m glad you like the Tropezienne…My New Year’s resolutions have failed too a long time ago 😀 Thanks for sharing this special FF. Happy New Year 2016! 🙂 xx

  10. Anna says:

    So beautiful and sounds delicious, Linda!

    1. Thank you so much Anna. Wishing a Happy New Year 2016! 🙂

      1. Anna says:

        Thank you, Linda! Wishing you a very Happy New Year 2016 as well! 🙂

  11. I knew there was a luscious cream in between those two layers of brioche – yum. You have me hooked on orange blossom water – that one ingredient adds so much flavor to baked goods. Is it ever used in savory dishes? You have been a faithful participant at Fiesta Friday and we are happy you joined us for the BIG 100 🙂

    1. Oh Judi, thank you so so much. I’m glad you like this tart and of course with orange blossom water 😀 In my culture we only use it for pastry, but in Moroccan cuisine they use it in their cooking too (to obtain sweet/salty flavor). A huge thanks for co-hosting this special party. Wishing you and your family a wonderful New Year 2016! 🙂

  12. Loretta says:

    Ooo I love this brioche Linda, and that cream…..oh-la-la! What a wonderful addition to this auspicious occasion, it will surely be devoured in no time. Happy Fiesta Friday and best wishes for a Happy New Year 🙂

    1. Thanks a lot Loretta. You’re right, I have never seen a tart vanish so fast 😀 I’m so glad I met you via FF and wishing you a beautiful New Year 2016! 🙂

  13. Sarah James @ Tales From The Kitchen Shed says:

    Beautiful Linda, I love the sound of the orange blossom water in the creme pat, I bet it was delicious. Thanks for sharing & all the best for 2016 🙂

    1. Thank you very much, Sarah. I really appreciate your comment. Wishing you a beautiful New Year 2016! 🙂

  14. This looks spectacular, that cream in the middle and the soft bready outside, yum 🙂

    1. Oh, thank you so much for your kind words. Very yummy. Happy New Year! 🙂

  15. Patty Nguyen says:

    This looks beautiful, Linda. I cannot say no to anything with pastry cream! 😀

    1. Thank you so much Patty. The pastry cream was… 😀

  16. We are in awe week after week with your beautiful creations. Absolutely brilliant. I can dream about this brioche. The silver dragees brought nostalgic fond memories. In Japan celebratory cakes are always decorated with silver dragees. It meant birthdays, engagements, weddings, X’mass cakes, etc! 🙂

    1. Thank you so much Fae and I deeply appreciate all your kind comments sent to me this year. You surprised me with Japan tradition to incorporate dragees in celebration, something beautiful. Wishing you a Happy New Year to you and to your family! 🙂

  17. Hilda says:

    Another “recette extraordinaire”. I think these would be a great treat for La fête des Rois. I am tempted by that orange blossom flavoured cream.

    1. Thanks a lot Hilda et merci. Sounds a great idea for la fête des Rois. The recipe is simple and the orange blossom flavored brings a nice taste. Happy New Year! 🙂

  18. Oh, Linda, how lovely and I can only imagine how good it is! I have a weakness with custard filled desserts and this is gorgeous! Happy New Year and Happy Fiesta Friday!! I’m pinning this to the FF Board just in case no one has yet!

    1. Thanks a lot Mollie for your comment. It was a nice and yummy dessert 😉 Thank you for co-hosting this special event and wishing you a fabulous New Year too! 🙂

  19. tentimestea says:

    How lovely! I love brioche, but I’ve never made use of it as a tart, nor filled with such a lovely cream. I will have to try this sometime. Thank you for sharing Linda!

    1. Thank you so much. A simple recipe that we love to bake at home. You can make a simple crème patissière if you want. Happy New Year. Glad to see you on Instagram too! 🙂

  20. chef mimi says:

    Oh my! How extraordinary!!!

    1. Thank you so much Mimi! 🙂

  21. chefceaser says:

    Reblogged this on Chef Ceaser.

    1. Thank you Chef Ceaser, I really appreciate! 🙂

  22. chefjulianna says:

    Absolutely gorgeous! I have bookmarked this! What a way to celebrate FF 100 and the new year! 😀

    1. Thanks a lot Julianna. I’m glad you like the recipe and do let me know how it turns out! 🙂 Happy New Year 😉

  23. Sophie33 says:

    Oh Linda, the recipe & tarts looked Amazing & that is Why, I ‘de them. It all turned out just wonderful. Itvwasxlso,sonfabulous & delicious too. X Happy 2016!!!!

    1. Thank you so much Sophie, I really appreciate your nice comment. Have a wonderful New Year! 🙂 xx

  24. Wow this is truly lovely looking and sounds amazing! You are such an artist and an amazing chef Linda! Lovely!

    1. Thank you so much, Lynz and Happy New Year too! 🙂

  25. Ma sha Allah you’ve got so many new great recipes, since the last time I checked. Definitely a must-try!

    1. Thank you very much for your nice comment, I really appreciate. Wishing you a Happy New Year and have a nice day! 🙂

  26. This is so unusual and so good Linda!!! Happy New year to you and happy baking always!

    1. Thanks a lot Shy for your kind words, I really appreciate. One of my favorite tart versus brioche. Happy New Year to you and to your family! 🙂

  27. Umm Hamza says:

    I have to try these, in shaa Allah. Baarak Allahu feeki

    1. Shukran kteer and do let me know how it turns out, InshAllah.

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