Brigette Bardot : September 28, 1934 .... and stiil with us. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tarte Tropezienne a la Brigitte Bardot
Categories: Breads, Desserts, Dairy, Fruits
Yield: 1 Cake

MMMMM-------------------------BRIOCHE--------------------------------
2 c Bread flour
3 tb Caster or superfine sugar
3 tb Milk + 1 tb extra
2 ts Instant dried yeast
2 lg Eggs; beaten lightly
90 g Butter; softened
1 ts Salt
3 tb Pearl sugar

MMMMM-------------------------FILLING--------------------------------
1 c Milk; heated
80 g Caster or superfine sugar
25 g Cornflour/fine cornstarch
80 g Egg yolks
4 Sheets gold gelatine
3 tb Orange blossom water
2 ts Vanilla extract
250 ml Cream
1 Passionfruit
1 tb icing or confectioners sugar

Place the bread flour, sugar, milk, yeast, eggs and
butter in a bowl of a mixer fitted with a dough hook.
Stir the ingredients with a spatula to combine and then
knead on the lowest setting until elastic and the dough
is able to be stretched without breaking. Shape into a
ball and cover with cling film and keep in a warm place
to rise.

After about a n hour or so, punch down the dough and
then knead in the salt. Place in a covered bowl in the
fridge overnight.

The next day remove the dough from the fridge and allow
it to come to room temperature for an hour.

Then make the creme patissiere. Whisk the sugar,
cornflour and egg yolks together and then pour in the
milk while stirring with a spatula. Keep the heat on low
and create a custard making sure that it doesn't stick
to the bottom of the saucepan. Remove from heat and add
orange blossom water and vanilla. Meanwhile, soak the
gelatine sheets in cold water and then add to the hot
custard. Allow to cool completely.

Shape the dough into a round and place on a baking tray
with a ring around 20cm to keep its shape as it rises
and bakes. Allow to rise again for 30 minutes. Set oven
@ 180+|C/350+|F. Brush with milk and sprinkle with pearl
sugar and bake for 25 minutes (I baked mine for 30
minutes and it was a bit dark). Remove ring and allow to
cool on a cooling rack. Slice in half horizontally.

Whip the cream until you get firm peaks and then mix
with the creme patissiere mix. Place in a piping bag
with a #11 plain large tip and pipe dollops (or you can
spread this onto the brioche with an angled spatula).
Top with the flesh and seeds of a passionfruit (my
adaption) and then place the other half on top and sift
icing sugar on top.

An Original Recipe by Lorraine Elliott

NOTES: As the name suggests this cake has its roots in
Saint-Tropez. Its inventor was Polish immigrant and
patisserie owner Alexandre Micka whose patisserie still
stands today named after his famous creation "La Tarte
Trop+¬zienne". It got its name in 1955 from actress
Brigitte Bardot while she was filming "And God Created
Woman" in Saint-Tropez. Micka was hired as the film's
caterer and the whole cast and crew loved it so much
Bardot suggested naming it "La tarte de St. Tropez" i.e.
the tart of St. Tropez after the French Riviera town
although it isn't actually a tart at all.

RECIPE FROM: https://www.notquitenigella.com

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MMMMM

... I don't mind getting older, but my body is taking it badly

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)