serves 6-8
  • Prep Time
    1 hour
  • Additional Time
    8 hours for rest, 25 minutes
  • Total Time
    45 minutes total split over 2 days plus overnight resting, Filling 25 minutes
INGREDIENTS
  • For the brioche dough:
  • AP Flour 2 ½ cups
  • Sugar 2 Tbsp. + 2 tsp
  • Instant Yeast 1 tsp
  • Salt 1 tsp
  • Milk 5 ¼ oz
  • French butter, room temp, cubed 10 Tbsp. (5 oz)
  • Egg, whole 1 ea
  • Egg, yolk 1 ea
  • Ground cardamom 1 ½ Tbsp. (optional)

  • For the egg wash:
  • Egg, whole 1 egg
  • Salt Pinch
  • Water 1 Tbsp.
  • Thoroughly whisk together before using.

  • For the filling:
  • Raspberry Jam – store bought or homemade, whatever your favorite brand or flavor is!
  • Pastry Cream
  • Milk, whole 12 ½ oz
  • Sugar #1 3 Tbsp.
  • Egg, yolks 4 ea
  • Sugar #2 3 Tbsp.
  • Cornstarch 3 Tbsp.
  • Earl Grey tea 1 tea bag
  • Cream, heavy 2 cups

  • For the simple syrup:
  • Sugar ½ cup
  • Water ½ cup
  • Place sugar and water together and warm to dissolve the sugar.
3-Step Recipes

Tarte Tropézienne
Brioche

“An elevated take on the brioche style dough. Brioche dough is incredibly versatile in its applications.

like to think of this as a composed and sophisticated version of a donut!” – Pastry Chef Jaime Schick

STEP 1: Prepare the brioche

In the bowl of a stand mixer, with the dough hook, mix flour, sugar, cardamom and yeast together. In a bowl, mix milk, eggs, yolks, and salt together. Add this preparation to the dry ingredients and mix on low speed until the dough comes together.

Once the dough has started to form, let it mix for an additional 3-4 minutes on medium speed. The dough should be pulling away from the sides and forming around the dough hook.

Slowly add in chunks of butter in small increments, allowing the dough to fully absorb the butter before adding more.

Once all butter has been added, gently form the dough into a ball (it doesn’t have to be a perfect ball!) Place the dough into a sprayed container and cover.

Let rest overnight in the refrigerator. The next day, remove dough and flatten on the counter. Divide into 8 equal portions for a medium to large sized bun.

Shape into rounds and place on a parchment lined baking pan. Leave space between them as they will rise in the oven. Lightly cover and leave at room temp to double in size. Once doubled, use a pastry brush to gently apply the egg wash. Bake 350 for about 25 minutes (depending on size).

STEP 2: Prepare the filling

Place milk, tea bag and sugar #1 in a medium size pot and place over low heat to come to a simmer.

In a bowl, whisk the egg yolks, sugar #2 and the cornstarch. Whisk well so there are no lumps. Once the milk is a simmer, slowly add a small amount the egg mixture, whisking in between to temper the yolks. Add about 2/3 of the milk mixture to the eggs.

Slowly whisk the yolk and milk mixture back into the pot. Place on low to medium heat and whisk constantly until thickened. Remove from the heat and let cool over an ice bath.

Meanwhile, whip the heavy cream to a medium soft peak and set aside in the refrigerator. Once the early grey cream has cooled, gently mix it to smooth it out. Then slowly fold in the whipped cream.

Keep refrigerated.

STEP 3: Time to assemble!

Cut the cooled brioche buns in half. Using a pastry brush, brush the simple syrup over each half of the buns. Spread a thin layer of jam on the bottom half of the bun. Top the jam with a layer of the earl grey cream. Place the bun top on and dust with powdered sugar.

CHEF’S TIP

“I recommend you enjoy this beautiful dessert the same day or you can refrigerate it for 2-3 days. Bon Appetit!”

Jaime Schick is a pastry chef and instructor. Her desserts focus on flavor development and technique while incorporating some fun through an unexpected ingredient or flavor combination.

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