Tarte Tropézienne Recipe: French Cream-Filled Brioche Cake

This tarte tropezienne recipe combines a pillowy French brioche, silky orange blossom pastry cream, and a sparkling layer of pearl sugar. It is elegant, wonderfully indulgent, and tastes like summer on the French Riviera.

Where do I even begin with Tarte Tropézienne?

Should I start with the buttery brioche, soft enough to make you wonder why not all cakes are made from brioche? The smooth cream filling scented with vanilla and orange blossom? Or the crunchy pearl sugar scattered over the top?

This is not a dessert that believes in choosing just one good thing. It takes all three, stacks them together, and calls itself a tart with complete confidence.

Very French.

Tarte Tropézienne is one of my husband's favorite desserts, and honestly, he has excellent taste. At least when it comes to desserts and choosing a wife. Obviously. This homemade version is based on a recipe by French pastry chef Christophe Felder, with a few adjustments I have made over the years.

It does require a little patience because brioche cannot be rushed. But most of the time is simply spent waiting for the dough to rise, and the finished dessert is absolutely worth it.

What Is a Tarte Tropézienne?

Despite its name, a Tarte Tropézienne is not really a tart at all. There is no pastry crust and no fruit filling. At its heart, it is a round cream-filled brioche, sliced horizontally and generously filled with a light, fragrant cream.

The brioche is buttery and tender, the top is covered with crunchy pearl sugar, and the filling is traditionally made from a secret blend of creams. Depending on where you see it, this dessert may also be described as a Tropézienne cake, Saint-Tropez cake, French brioche cake, or brioche with pastry cream.

In France, we simply call it la tarte tropézienne.

The Delicious History of Tarte Tropézienne

The story begins in Saint-Tropez in 1955, when Polish-born pastry chef Alexandre Micka opened a bakery in the famous seaside village. Among the pastries he sold was a cream-filled brioche inspired by a recipe from his grandmother.

At the same time, Brigitte Bardot was in Saint-Tropez filming Roger Vadim's And God Created Woman. She tasted Micka's brioche, loved it, and reportedly suggested naming it after the town. And so, La Tarte Tropézienne was born.

The original cream recipe is still a closely guarded secret. Only a few people are said to know it, which is wonderfully dramatic for a dessert. This homemade version uses a rich French pastry cream lightened with whipped cream, also known as a diplomat-style cream, and flavored with vanilla and orange blossom water.

Last summer, we took the kids to Saint-Tropez and, of course, stopped at a local pâtisserie for a glorious slice of Tarte Tropézienne. Our toddler was having a spectacular meltdown, but my husband remained focused on what truly mattered and announced that he was not leaving town without tasting one. Priorities.

We also stopped at Barbarac, the famous ice cream shop on the port, because the children were practically drooling against the window and it was approximately one million degrees outside. Celsius degrees, which makes it even worse. Please do not get me started on the lack of air conditioning in France. My husband delivers that particular speech every summer.

Why You Will Love This Tarte Tropézienne Recipe

• The textures are incredible. You get soft, buttery brioche, cool and silky cream, and crunchy pearl sugar in every bite.
• The orange blossom is subtle but special. It gives the filling that unmistakable South of France flavor without overpowering it.
• It looks impressive. Bring this to the table and everyone will assume you spent the day training in a French pâtisserie.
• Most of the work can be done ahead. The brioche dough and pastry cream can both be prepared the day before.
• It is a true French classic. This is not simply another brioche cake. It is one of the most iconic desserts of Saint-Tropez.

Ingredients You Will Need

For the French Brioche

• Fresh yeast: In American English, levure fraîche is called fresh yeast, cake yeast, or compressed yeast. It is sold refrigerated in small blocks and can sometimes be found at specialty grocery stores, European markets, or local bakeries. Active dry yeast also works, but I strongly recommend fresh yeast when you can find it. In my experience, it produces a softer, more flavorful, bakery-style brioche.
• Milk: Use lukewarm whole milk. It should feel pleasantly warm, never hot, or it could damage the yeast.
• Flour: Use unbleached all-purpose flour. It provides enough strength for the brioche dough while still producing a soft, tender crumb. In France, I use a good-quality T45 flour, but unbleached all-purpose flour is the most practical American substitute.
• Egg: One egg enriches the dough and helps create that soft golden crumb.
• Granulated sugar: Brioche is lightly sweet, but not so sweet that it competes with the cream.
• Salt: Essential for flavor and for balancing the sweetness.
• Butter: Add cold unsalted butter in small pieces only after the dough has already developed some structure.
• Egg yolk and water: Mixed together to create a glossy golden egg wash.
• Pearl sugar: This gives the top its classic sparkle and irresistible crunch.

For the Orange Blossom Cream

• Eggs and egg yolk: These give the pastry cream richness and structure.
• Whole milk: The base of the French pastry cream.
• Vanilla extract: Use a good-quality vanilla because its flavor comes through clearly.
• Granulated sugar: Sweetens both the pastry cream and the finished dessert.
• Cornstarch: Thickens the pastry cream so it can hold between the two brioche layers.
• Butter: Makes the pastry cream smooth, rich, and glossy.
• Heavy whipping cream: Whipped until firm, then folded into the chilled pastry cream to make the filling lighter and airier.
• Orange blossom water: The ingredient that gives this Saint-Tropez dessert its signature floral flavor. Be sure to use culinary orange blossom water, not orange extract.

How to Make Tarte Tropézienne

Tarte Tropézienne takes a little planning, but the process is much less intimidating when divided between two days.

Prepare the Brioche Dough

Mix the yeast with lukewarm milk, then add the flour, egg, sugar, and salt. Knead until the dough begins to pull away from the sides of the bowl before gradually adding the butter.

Continue kneading for at least 15 minutes, until the dough becomes smooth, elastic, and no longer sticks to the bowl. If you are kneading by hand, this helpful brioche video clearly demonstrates the technique. There are no spoken instructions, just light music and a chef showing each movement.

Let the dough rise in a warm place for about 2 hours. For the best flavor and texture, cover and refrigerate it overnight after this first rise.

Shape and Bake the Brioche

The next day, gently deflate the dough and spread it inside a prepared 20 to 22 cm (8 to 9-inch) round cake pan. Let it rise again for 1 to 2 hours.

Brush the top with egg wash, sprinkle generously with pearl sugar, and bake at 180°C (350°F) for 15 to 20 minutes. Let the brioche cool completely before slicing it.

Prepare the Orange Blossom Cream

Make a thick vanilla pastry cream with milk, eggs, sugar, cornstarch, and butter. Cover its surface directly with plastic wrap and refrigerate until completely cold.

Add the orange blossom water, then fold in firmly whipped heavy cream. The finished filling should be smooth, airy, and thick enough to hold its shape.

Assemble the Tarte Tropézienne

Slice the cooled brioche horizontally in half. Pipe or spread the cream generously over the bottom half, then carefully replace the top.

Serve immediately or refrigerate until needed. If it has been refrigerated for several hours, let it sit at room temperature briefly before serving so the buttery brioche can soften.

My Best Tips for a Soft Brioche and Thick Cream

• Use fresh yeast when possible. Fresh yeast, also called cake yeast or compressed yeast, is my first choice for this French brioche recipe.
• Do not rush the kneading. The dough needs enough time to develop strength, especially after the butter is added.
• Plan for two rises. The brioche needs an initial rise and another after shaping. The optional overnight refrigeration happens between them.
• Keep the dough warm, not hot. A temperature around 25°C to 28°C (77°F to 82°F) is ideal for rising.
• Do not overbake the brioche. A dry brioche can turn a magnificent dessert into a slightly sad sandwich.
• Cook the pastry cream until truly thick. If it is still loose when warm, it will not magically become strong enough to support the cake later.
• Chill the pastry cream completely. Warm pastry cream will deflate the whipped cream and create a runny filling.
• Whip the heavy cream firmly. It should hold its shape before you fold it into the pastry cream.
• Wait until the brioche is cold before filling it. Even slightly warm brioche can soften the cream.

Can You Make Tarte Tropézienne Ahead of Time?

Yes, and you absolutely should.

Prepare the brioche dough and pastry cream the day before. Let the dough complete its first rise, then refrigerate it overnight. Keep the pastry cream covered in the refrigerator.

The next day, shape, proof, and bake the brioche. Once it is cool, whip the heavy cream, finish the filling, and assemble the cake.

You can assemble the Tarte Tropézienne several hours before serving and keep it refrigerated. For the very best texture, I prefer assembling it the day it will be eaten.

How to Store Tarte Tropézienne

Because of the cream filling, Tarte Tropézienne must be stored in the refrigerator. Cover it carefully and enjoy it within 2 days.

Let each slice sit at room temperature for about 10 to 15 minutes before serving. This takes the chill off the filling and lets the buttery brioche soften.

A Little Taste of Saint-Tropez at Home

This is not the dessert to make when you need something on the table in twenty minutes. Tarte Tropézienne asks for time, two rises, a little patience, and a respectable amount of butter.

But then you cut into that golden brioche, reveal the thick layer of orange blossom cream, and suddenly the entire process feels completely reasonable.

If you are in the mood for more classic French desserts, try my Pear Frangipane Tart or Easy French Cherry Clafoutis next. For something a little quicker but still wonderfully French, my French Crêpe Recipe is always a good idea.

Print Pin

Tarte Tropézienne

This tarte tropezienne recipe features an incredibly soft brioche filled with silky orange blossom cream and topped with crunchy pearl sugar.

Course Dessert

Cuisine French

Keyword Tarte tropezienne

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 3 hours hours

Total Time 4 hours hours

Servings 8

Calories 545kcal

Author Sophie Coleman

Cost $0.95 per serving

Ingredients

For the Brioche

• 10 g (0.35 oz) fresh yeast, also called cake yeast or compressed yeast, or 2 teaspoons active dry yeast (results are best with fresh yeast)
• 100 ml (⅓ cup+1 tbsp+1 tsp) lukewarm whole milk
• 250 g (about 2 cups) unbleached all-purpose flour (in France, I use T45 flour)
• 1 large egg
• 40 g (3 tablespoon + ½ tsp) granulated sugar
• 5 g (¾ tsp) fine salt
• 90 g (6 tbsp+1 tsp) cold unsalted butter, cut into pieces
• 1 egg yolk
• 1 tablespoon water
• Pearl sugar for topping

For the Orange Blossom Cream

• 2 large eggs
• 1 large egg yolk
• 50 g (3½ tbsp) unsalted butter
• 500 ml (2 cups+ 2 tbsp) whole milk
• 1 tablespoon vanilla extract
• 120 g (½ cup + 1 tablespoon + 2 tsp) granulated sugar
• 30 g (¼ cup) cornstarch
• 250 ml (1 cup + 1 tbsp) cold heavy whipping cream
• 1 tablespoon culinary orange blossom water

Instructions

Make the Brioche Dough

• If using active dry yeast, combine it with half of the lukewarm milk and let it sit for 15 minutes before continuing.
• Place the fresh yeast and half of the lukewarm milk, or the activated dry yeast mixture, in the bowl of a stand mixer fitted with the dough hook. Cover with all the flour, then add the remaining milk, egg, sugar, and salt.
• Knead until the dough pulls away from the sides of the bowl. This may take several minutes, depending on the flour used.
• Once the dough has completely pulled away from the sides of the bowl, add the cold butter, a few pieces at a time.
• Knead again for at least 15 minutes, until the dough pulls away from the sides of the bowl once more. The dough should be smooth and elastic.
• Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 2 hours.
• Ideally, after the 2-hour rise at room temperature, press plastic wrap directly against the surface of the dough and refrigerate it overnight. If you do not have time for the overnight refrigeration, prepare the pastry cream during the 2-hour rise, then gently deflate the dough once it has finished rising.

Shape and Bake the Brioche

• The following day, remove the dough from the refrigerator and gently deflate it.
• Line the bottom of a 20 to 22 cm (8 to 9-inch) round cake pan with parchment paper and butter the sides. Spread the brioche dough evenly inside the prepared pan. Using a pan within this size range will produce a nicely thick brioche.
• Cover the pan and let the dough rise again for at least 1 hour, or up to 2 hours if you have time.
• Preheat the oven to 180°C (350°F).
• Beat the egg yolk with 1 tablespoon of water. Gently brush the mixture over the top of the brioche and sprinkle generously with pearl sugar.
• Bake for 15 to 20 minutes, until the brioche is beautifully golden but not overbaked.
• Remove the brioche from the pan and let it cool completely on a wire rack.

Make the Pastry Cream

• Heat the milk and vanilla extract together in a saucepan.
• In a mixing bowl, whisk together the eggs, egg yolk, sugar, and cornstarch.
• Gradually pour the hot vanilla milk into the egg mixture, whisking vigorously and continuously.
• Pour everything back into the saucepan. Cook over low heat, whisking constantly, until the pastry cream becomes thick.
• Remove the saucepan from the heat and stir in the butter.
• Press plastic wrap directly against the surface of the pastry cream and let it cool to room temperature.
• Add the orange blossom water and mix well. Refrigerate the pastry cream until completely cold.

Make the Whipped Cream

• Place the heavy whipping cream and the mixer beaters in the freezer for 10 minutes.
• Whip the cold cream until it forms firm peaks.
• Remove the pastry cream from the refrigerator and gently fold in the whipped cream. You now have a lightened pastry cream.

Assemble the Tarte Tropézienne

• Using a large serrated knife, slice the completely cooled brioche horizontally in half.
• Generously cover the bottom half with the orange blossom cream. For a prettier presentation, transfer the cream to a piping bag fitted with a decorative tip and pipe it over the brioche.
• Carefully place the top half of the brioche over the cream.
• Serve immediately or keep refrigerated until ready to serve.

Notes

• For the best and most consistent results, use the gram measurements whenever possible, especially for the flour, butter, sugar, and cornstarch. Measuring flour with cups can vary considerably depending on how tightly it is packed.
• Use unbleached all-purpose flour in the United States. If you have access to high-quality French T45 flour, you may use it instead.
• Levure fraîche is sold in the United States as fresh yeast, cake yeast, or compressed yeast. If substituting active dry yeast, combine it with the lukewarm milk and let it stand for 15 minutes before beginning the recipe.
• Rising times are approximate and will depend on the temperature of your kitchen. Let the dough rise in a comfortably warm place until it looks visibly puffy.
• Refrigerating the brioche dough overnight is optional but highly recommended for better flavor and easier handling.
• Cook the pastry cream until it is noticeably thick, then chill it completely before folding in the whipped cream. Warm pastry cream will deflate the whipped cream and may produce a runny filling.
• Make sure the brioche is completely cool before slicing and filling it.
• Keep the assembled Tarte Tropézienne refrigerated and enjoy it within 2 days. Let it sit at room temperature for 10 to 15 minutes before serving so the brioche can soften slightly.