---
title: Tarte Tropézienne Recipe | Pastry1 Magazine
description: Get the recipe for this decadent Tarte Tropézienne in Pastry1 Magazine.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Tarte Tropézienne Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/tarte-tropezienne-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Feb 10, 2026 4:00:33 PM

BY STÉPHANE GLACIER, M.O.F. PATISSIER

Makes around nine tropeziennes

CHEF'S TIP: Tropéziennes can be soaked in Cointreau® syrup for extra flavor.

 

## crumble

INGREDIENTS:  
340 g butter  
170 g brown sugar  
450 g T55 flour

METHOD:  
Soften the butter using a beater fitted with a flat whisk. Add the brown sugar, then the flour. Blend until smooth. Leave to rest in the refrigerator for one hour.  
Using a rolling mill, roll out to a thickness of 2 mm. Cut out disks of crumble using a plain cookie cutter 6 cm in diameter. Store in the refrigerator.

 

## egg wash

INGREDIENTS:  
600 g egg yolks  
400 g milk

METHOD:  
Mix together.

 

## brioche

INGREDIENTS:  
1 kg T45 flour  
135 g sugar  
25 g salt  
50 g whole milk  
600 g whole eggs  
45 g yeast (35 g in summer)  
25 g invert sugar  
500 g butter  
Almond slivers as required  
Granulated sugar as required

METHOD:  
Use eggs straight from the refrigerator. Knead all ingredients except the butter. Knead for five minutes on the second speed with a beater.  
Gradually add the softened butter. Knead until the dough comes away from the bowl. The dough must be at 24°C.  
Leave to rise for 30 minutes. Make a fold and spread on a baking tray, cover with plastic. Store in the refrigerator overnight. Cut.  
Take 250 g of dough. Shape into balls, leave to rest and roll out into an 18 cm diameter disk.  
Leave to rise for two hours at 25°C. Brush with egg wash. Sprinkle with almond slivers and granulated sugar.  
Bake in a convection oven at 135°C for 35 minutes.

 

## vanilla diplomat cream

(500 g vanilla diplomat cream for a 250 g brioche)

INGREDIENTS:  
25 g fish gelatin powder 200 blooms  
125 g water  
3 kg vanilla pastry cream  
2 kg 35% fat whipped cream

METHOD:  
Moisten the gelatin with the cold water.  
Smooth the pastry cream.  
Whip the chilled cream to form a Chantilly.  
Melt the gelatin and stir into the pastry cream.  
Add the whipped cream.

 

## vanilla syrup

INGREDIENTS:  
1 vanilla pod  
300 g 30°B syrup  
100 g water

METHOD:  
Split and scrape the vanilla pod.  
Boil all ingredients together.  
Allow to cool.

 

## assembly

INGREDIENTS:  
Decorative snow icing sugar as required

METHOD:  
Cut the brioche in half lengthways, soak both halves in the vanilla syrup, then use a piping bag to pipe the vanilla diplomate into round balls. Allow to cool.  
Position the top of the brioche. Sprinkle with decorative snow sugar.

[View full post](https://www.parisgourmet.com/magazine/tarte-tropezienne-recipe)

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