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Famous Saint-Tropez Cake

Featured in Indulge Your Sweet Tooth with Our Dessert Collection.

The Classic Tropez Cake brings Provence to your plate with a fluffy brioche and light vanilla-cream filling. It takes time—4.5 hours with resting included—but serves up to 8 and keeps well in the fridge. This impressive dessert combines charm and rich flavors. Make it ahead for easy serving.
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Us chef girl
Updated on Sun, 06 Apr 2025 13:18:32 GMT
Tropez Cake slice Pin it
Tropez Cake slice | athomedishes.com

The tropezian tart, a sweet gem born under the Côte d'Azur sunshine, stands out as a top example of French pastry magic. This delicate treat blends a golden, fluffy brioche with rich, smooth cream, giving you an unforgettable taste that instantly whisks you away to the sunny streets of Saint-Tropez.

Whenever I whip up this tropezian tart, it takes me back to my first bite in Saint-Tropez. The genuine approach in this formula always brings back those sunny vacation memories.

Tropezian Tart Pin it
Tropezian Tart | athomedishes.com

Amazing Formula Highlights

  • T45 wheat flour: It makes sure your brioche turns out soft and fluffy. Go for top-quality flour for the best outcome
  • Fresh baker's yeast: The key to perfectly risen brioche. Stay away from dry yeast as it won't work as well
  • Whole milk: Its fat content makes the brioche soft and tasty
  • Fresh eggs: They boost the dough and give it that nice golden color
  • Full-fat liquid cream: For a stable and smooth whipped cream
  • Vanilla pods: The seeds bring an amazing, genuine flavor nothing else can match

Brioche Preparation

Waking up the yeast
Warm the milk slightly and mix in the yeast until it's completely dissolved

Creating the dough

Combine flour, sugar and salt in a big bowl, then add eggs and the milk with yeast

Masterful kneading

Work the dough for 15 minutes until it feels elastic and silky

First rising

Let the covered dough rest for 1h30 in a warm spot

Making The Cream

Family-style Tropezian Tart Pin it
Family-style Tropezian Tart | athomedishes.com

Pastry cream basics

Boil the vanilla-infused milk, then mix in the egg-sugar-flour blend

Whipping up cream

Beat the cold cream with powdered sugar until stiff peaks form

Combining the creams

Gently fold the whipped cream into the cooled pastry cream

My family goes crazy for the cream part. My kids always fight over who gets to lick the bowl after making the whipped cream, which is just pure fun in our kitchen.

Tasting Wisdom

This amazing pastry goes best with strong coffee or Earl Grey tea. Most folks say it tastes better slightly chilled, about an hour after you finish making it.

Make It Your Own

Try different versions by adding orange blossom, lemon, or even praline to the cream. For a lighter take, swap some of the full-fat cream with mascarpone.

Keeping It Fresh

Your tropezian tart will stay good in the fridge for up to 48 hours. Take it out 30 minutes before eating to get the full flavor experience. Don't even think about freezing it as this will ruin its special texture.

Pro Baker Tips

  • Don't rush the resting times if you want your brioche to turn out just right
  • Make sure all ingredients are room temperature for better mixing
  • Fix the diplomat cream at the last minute for the best texture

This iconic treat represents what French pastry is all about to me: a clever mix of skill and simplicity, where every bite tells a story of tradition and love.

Frequently Asked Questions

→ How long does Tropez Cake stay fresh?
You can keep it fresh in the fridge for 1-2 days if stored in a sealed container.
→ Can I prep the cream in advance?
Yes, you can make the pastry cream a day ahead and chill it. Mix it with whipped cream just before assembling.
→ Why is my brioche not rising well?
Make sure the dough rests in a warm spot (around 25°C) and check that your yeast isn't expired.
→ Can potato starch be swapped out?
Of course, you can use cornstarch in the same amount for the pastry cream.
→ How do I get a golden brioche top?
Brush the top generously with a mix of egg, milk, and powdered sugar before baking.

Classic Tropez Cake

Soft brioche filled with a blend of vanilla pastry cream and whipped cream, topped with crunchy sugar pearls.

Prep Time
60 Minutes
Cook Time
30 Minutes
Total Time
90 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (1 Tropézienne tart)

Dietary: Vegetarian

Ingredients

→ For the dough

01 80 g of softened butter + 10 g for greasing the tray
02 220 g of flour
03 3 tablespoons of milk
04 4 eggs
05 30 g of granulated sugar
06 2 teaspoons of powdered sugar
07 2 tablespoons of pearl sugar
08 10 g of baker's yeast
09 A pinch of salt

→ For the custard

10 35 g of potato starch
11 80 g of sugar
12 4 egg yolks
13 20 cl of very cold cream
14 35 cl of milk
15 1 vanilla pod

Instructions

Step 01

Combine 2 tablespoons of warm milk with crumbled yeast in a small bowl. Separately, stir the flour, a pinch of salt, sugar, and 1 egg in a larger bowl.

Step 02

Add the next 2 eggs one at a time, followed by the butter cut into chunks and the dissolved yeast. Start mixing with a spatula, switch to kneading by hand, and work it until it's smooth and not sticky.

Step 03

Shape the dough into a ball, cover it with a clean cloth, and let it rise in a warm spot for 2 to 3 hours until it doubles in size.

Step 04

Punch the dough down with your fist, then roll it out into a 23 cm circle on a greased baking tray. Let it rise again for 1 to 2 more hours until it's doubled in size.

Step 05

Heat the milk with a split vanilla pod until it starts to boil. In another bowl, whisk together the yolks and sugar until pale, add the starch, and pour the hot milk over it. Transfer back to the pot and let it thicken over low heat, stirring all the time.

Step 06

Take it off the heat, remove the vanilla pod, and cover the surface directly with cling film. Set it aside to cool.

Step 07

Preheat your oven to 180°C. Brush the dough with a mix of the leftover egg, powdered sugar, and a bit of milk. Sprinkle pearl sugar on top and bake for about 20 to 25 minutes.

Step 08

Once cooled, whip the chilled cream to make it fluffy and fold it gently into the cold custard. Cut the baked brioche in half horizontally, fill it with the cream, and close it without pressing down.

Notes

  1. Store this dessert in the fridge until you're ready to enjoy it.
  2. For the best experience, pull it out of the fridge 15 minutes before eating.

Tools You'll Need

  • A large bowl
  • A pot
  • A whisk
  • A spatula
  • A baking tray

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy products
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~