bread presentation

TarteTropzienne
Jewel C. Manalo
ISCAHM DPA 23

TarteTropzienne//INTRODUCTION

Round brioche split into half like

a hamburger bun, and filled with
mousseline cream.
Traditionally flavored with orange
blossom water and topped with
pearl sugar.

TarteTropzienne//INTRODUCTION

A specialty of Saint Tropz

Invented by Alexandre Micka, a
Polish baker in 1955
The recipe originated from
Mickas grandmothers recipe of a
cream cake

TarteTropzienne//INTRODUCTION
In 1955, Alexandre Micka was
asked to cater to a Cannes film
...And God Created Woman (1956,
Dir. Roger Vadim)
Brigitte Bardot, who was a rising
star at the time, suggested the
name of the pastry

TarteTropzienne//RECIPE
INGREDIENTS

QUANTITY

BAKERS
PERCENTAGE

UNIT COST (PHP)

EXTENSION
COST

All-Purpose Flour
Instant Yeast
Granulated Sugar
Fine Sea Salt
Eggs
Whole Milk
Unsalted Butter

271 grams
4 grams
21 grams
4 grams
88 grams
29 grams
79 grams

100%
1.5%
7.7%
1.5%
32.5%
10.7%
29.2%

54.00 / 1,000 grams

360.00 / 454 grams
54.00 / 1,000 grams
330.00 / 142 grams
185.00 / 30 pcs at 50 g each
78.50 / 1,000 grams
133.00 / 200 grams

14.63
3.17
1.13
9.30
10.85
2.28
52.54

Pearl Sugar
Nutella
Pastry Cream

12 grams
240 grams
360 grams

4.4%
88.6%
132.8%

586.50 / 225 grams

377.50 / 369 grams
210.57 / 680 grams

31.28
245.53
111.48

TOTAL

1,108 grams

482.19

Weight per portion

(serves 8)

138.5 grams

60.27

TarteTropzienne//RECIPE
Recipe
adapted
from
Bouchon
Bakery
cookbook
by Thomas
Keller and
Sebastien
Rouxel

TarteTropzienne//RECIPE
mixing the
dough

Place the
flour and
yeast in the
bowl of a
stand mixer
fitted with
the dough
hook and
mix for about
15 seconds
to distribute
the yeast
evenly.

TarteTropzienne//RECIPE
mixing the
dough

Add all
of the
remaining
dough
ingredients,
except the
butter, and
mix on low
speed for 4
minutes.

TarteTropzienne//RECIPE
mixing the
dough

Continue
mixing for 30
minutes.
*At this point
there will be
some dough
sticking to
the sides of
the bowl.

TarteTropzienne//RECIPE
mixing the
dough

Add the
butter a
few pieces
at a time,
incorporating
each addition
before adding
the next.
Stop and
scrape down
the sides
and bottom
of the bowl
and push the
dough off the
hook.
Continue to
mix for 10
minutes.

TarteTropzienne//RECIPE
fermentation

Pat, stretch,
and fold the
dough and
place it in
the prepared
bowl. Cover
and set aside.
Let it rise for
about an
hour.

TarteTropzienne//RECIPE
fermentation

Repeat pat,
stretch, and
fold. Place the
dough back
in the bowl,
cover, and
refrigerate
overnight.

TarteTropzienne//RECIPE
shaping

Line a sheet
pan with
parchment
paper.
Transfer
brioche
dough onto a
lightly floured
surface.
Using a rolling
pin, roll it
out, flipping
and fluffing it,
into a 1/4 to
3/8-inch-thick
round that is
just slightly
larger than
the cake ring.
Transfer the
dough to the
prepared pan

TarteTropzienne//RECIPE
shaping

Dip the
bottom of
the cake ring
in flour and
tap off any
excess. Center
the ring over
the dough
and press it
down into
the round of
dough in one
clean motion;
remove the
trimmings
aroung the
ring and
discard.

TarteTropzienne//RECIPE
proofing

Brush the top

of the brioche
with egg
wash. Cover
the sheet pan,
and let proof
for about 1
1/2 hours,
until the
dough has
risen halfway
up the sides
of the ring.

TarteTropzienne//RECIPE
baking

Preheat the
oven to 325F.
Brush the top
of the dough
with egg
wash again
and sprinkle
with the pearl
sugar.
Bake for 18 to
22 minutes in
a convection
oven, until
the top is
rich golden
brown and
the center
is baked
through when
tested with a
toothpick.
Cool
completely.

TarteTropzienne//RECIPE
assembly

Release the
brioche from
the ring.
Using a
serrated
knife, cut the
tropzienne
horizontally in
half.
Lift off the top
and set aside.

TarteTropzienne//RECIPE
assembly

Place Nutella
pastry cream
in a piping
bag fitted with
an open star
tip.
Fill the
bottom half
of the brioche
with the pastry
cream.
Replace the
top half of the
brioche and
press down
gently.

TarteTropzienne//RECIPE
note

The
tropzienne
is best the
day it is
made, but the
dough can be
baked up to
1 day ahead,
wrapped in
plastic wrap,
and stored
at room
temperature.
The
tropzienne
can be filled
up to 2
hours before
serving and
refrigerated.

TarteTropzienne//
mixing the
dough

proofing

baking

After adding the butter, the dough

becomes too sticky and wet. It results to
the dough becoming too soft and almost
impossible to mix with the stand mixer.
Constantly scrape down the side and the
bottom of the mixing bowl to ensure that the
ingredients are thoroughly mixed.
The proofing time of the dough is longer
than what is stated on the recipe. It did
not rise to the specified level until about 2
hours or so.
Do not rely on what is stated on the recipe.
Always check the dough if it has risen halfway
through the ring mold.
The baking time took longer than expected
(about 3-5 minutes after 22 minutes inside
the oven). The top didnt browned as much.
Again, do not rely on what is stated on the
recipe. Slightly raise the temperature of the
oven by 25

PROBLEM
RECOMMENDATION

TarteTropzienne//ASSESSMENT
The brioche is very soft. Its perfect
with the pastry cream inside.
The crunchy sugar plus and the soft
bread makes a perfect play of texture.
Ive never tasted anything like this before. Its a perfect marriage of a bread
and a cake. The bread-like crust and
chewiness is complemented well by
the cake-like softness.
Its very buttery... and egg-y, but I like
the filling inside. Very balanced in
flavor.

RATING

to

TarteTropzienne//LEARNINGS
methods

Properly mixing the dough

when to add the fat
properly mixing the ingredients
Yeast activity
testing if the yeast is working properly
how to control the yeast during
proofing as well as resting
Temperature control

during fermentation/proofing
during baking process
during storage

Basic breadmaking skills

kneading

punchdown
shaping

TarteTropzienne//REFERENCE
FRANCE: TARTE TROPZIENNE. 196 Flavors. 22 May

2014. Web. 18 Nov. 2015. <http://www.196flavors.
com/2014/05/22/france-tarte-tropezienne/>.
Keller, Thomas, and Sebastien Rouxel. Bouchon Bakery.

New York: Artisan, 2012. Print.
La Tarte Tropzienne - the Star of St Tropez. The Lou

Messugo Blog. 24 Mar. 2014. Web. 18 Nov. 2015.

<http://www.loumessugo.com/en/blog/entry/la-
tarte-tropezienne-the-star-of-st-tropez>.
La Tarte Tropzienne, Dessert for the Jet Set. Lesprit Sud

Magazine. 23 Nov. 2010. Web. 18 Nov. 2015.

<http://www.lespritsudmagazine.com/2010/11/la-
tarte-tropezienne-dessert-for-jet.html>.
Lovato, Kimberley. Les Tartes Tropziennes. Tartes

Tropeziennes, French Tart, St Tropez Recipe, French

Cake. French Flavour.co.uk. Web. 18 Nov. 2015.

<http://www.frenchflavour.co.uk/frenchtravel/

frenchtravel.htm>.
Recipe: Tarte Tropzienne. Road to Pastry. 13 July 2014.

Web. 18 Nov. 2015. <http://www.roadtopastry.
com/blog/recipes/enriched-yeast-
doughs/brioches/recipe-tarte-tropezienne>.