When I sampled it in machine translation the result was this gem: Do not try this at home ‘ Dans un cul de poule, faites blanchir les oeufs avec le sucre en poudre’. I considered using ‘ crosswise’, but I haven’t come across this very often and went with horizontally, which explains it clearly enough. ‘découpez la en deux dans l’épaisseur’, means to cut in half in the thickness, which actually refers to slicing it in half horizontally (i.e. Thestand mixer needed to be ‘muni du crochet’, fitted with a crochet or hook, which meaning the dough hook attachment. ‘Sucre en grains’ is literally granulated sugar, but here refers to the coarser decoration used to top the brioche, i.e. I came across a few interesting terms during translation. She was completely won over by the cake and suggested it be named La Tarte Tropézienne.Įven today, the recipe remains tightly under wraps and has only been revealed to three lucky people. The brioche-filled cake was popularised by Brigitte Bardot, who tasted it for the first time while filming “And God Created Woman” nearby. The cake was inspired by one of his grandmother’s recipes and the reason there are so many interpretations of the cream is because his recipe was and remains a very closely-guarded secret. The Tarte Tropézienne was invented by Alexandre Micka, a Polish immigrant who founded restaurant of the same name in the heart of Saint Tropez. To be honest, the cake didn’t last long anyway so it wasn’t an issue. The cream was definitely more runny than a crème diplomat (see seeping cream in photo), but the lines from my star nozzle remained visible. It sounded potentially dangerous, and we could all do with some excitement in our lives these days, so I decided to go brave this option anyway. One day I’ll write a crème dictionary, but for now, here is a useful link to a French cheat sheet.įirst, a brief summary of the crème madame family: FrenchĬrème patisserie with gelatine and whipped creamĪs you can see, crème madame doesn’t contain gelatine like its sister cream, the crème diplomat, making it more unstable and less set. Not another crème you cry! I feel your pain. It is then topped with pearl sugar and icing sugar. The round brioche is sliced in half and filled with an orange-flavoured cream, which can be anything from crème pat to crème diplomat, or in my case, the enigmatic crème madame. Much like last week’s Spanish kings cake, it straddles the realms of bread and cake, with its brioche dough and sweetened accessories. Shock horror! And secondly, it originates from St Tropez (it seems so obvious now!). I came across the Tarte Tropézienne on Le Meilleur Pâtissier and was instantly intrigued.
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