Tarte Tropézienne


Category: Cakes and Tarts
Difficulty: Moderate
Prep Time: 210 min
Cook Time: 20 min
Total Time: 230 min


Brioche Dough:

2 cups flour
3 whole eggs
2 tbsp milk
2 tbsp + ¾ tsp sugar
½ tsp salt
¼ ounce fresh yeast (or one pack of active dry yeast)
5 ounces (10 tbsp) butter

Orange blossom whipped White Chocolate ganache:
5 tbsp water
5 ounces White Baking Chocolate
Ivoire 35% Baking Bar 
1 cup whipping cream (heavy cream)
Orange blossom water (add to desired taste)

Soaking syrup:
3 ½ tbsp water
3 ½ tbsp sugar
Orange blossom water (add to desired taste)



  • Warm the milk to 85°F degrees, and dissolve the yeast and salt. Fold in the sifted flour and salt, while adding 3/4 of the eggs. Lightly knead without over working the dough.
  • Add the rest of the eggs then mix thoroughly. Melt the butter and pour it over the dough without mixing it, and cover it with a cloth. 
  • Place it in a warm place at about 80°F (27ºC) for 15-20 minutes until the butter runs under the dough.
  • Mix the dough manually using a spatula until it is smooth and fill into baking molds.
  • Leave to rise again in a warm place. Bake at 400°F (205ºC) for a few minutes so that the dough starts to rise uniformly.
  • Lower the temperature to 350°F (176ºC) and continue baking for approximately 12-14 minutes.
  • Make syrup with the water and sugar and the desired amount of the orange blossom.
  • Once the brioche has cooled, soak it in the syrup until it is fully soaked with the syrup and leave to drain the excess syrup.
  • For the ganache, heat the milk and cream to a boil. Slowly pour over chopped IVOIRE 35% in 3 parts.
  • Add orange blossom to desires taste.