Recipe of the month: Saint-Tropez Pie [fr]
This month, the Consulate’s Chef teaches us how to cook a Saint-Tropez Pie!
Hello everyone !
This month we are going down to the South of France with another sweet, traditional, voluptuous and incomparable recipe. It is as famous as the town it is named after, the “Saint Tropez Pie.”
I would like to dedicate this entry to my dear friend Mouro, a big fan of la Tropézienne.
- 280 g of flour
- 30 g of caster sugar
- 6 g of salt
- 12 g of baker’s yeast
- 3 eggs
- 225 g of sweet butter
- 1 egg
- 1 egg yolk
- 1 tablespoon of water
- 440 g of milk
- 2 vanilla pods
- 80 g of sugar
- 80 g of egg yolk (4 large eggs)
- 40 g of Maizena or powdered cream
- 2 gelatin sheets
- 30 g cocoa butter
- 150 g whole liquid cream
- 100g of sugar
- 250g of water
- half a pod of vanilla
- one tablespoon of orange extract
In the bowl of the food processor, poor the flour, sugar, salt and yeast. Add the eggs one by one as the mixing takes place at a slow speed (#1). Once everything is blended, raise the speed to #2 until the pastry becomes unstuck from the bowl. Return to a speed of 1 and add the butter in small bits little by little. When the pastry is smooth and no longer sticks to the walls, it is ready. Let it rise for 1 hour at room temperature.
Spread it until 1.5 cm thick and mark circle that’s 20cms in diameter. Cover and allow to rest for 12 hours in a cool place.
On the day of assembly, pre-heat the oven to 30°C, and then shut off. Bring to a boil 100g of sugar and 250g of water with half a pod of vanilla and one tablespoon of orange extract. Take off the heat after 5 minutes of boiling. Spread this glazing mixture along the sides of the pan and then sprinkle with sugar grains and flaked almonds. Put into the oven for 25minutes at 165°C. Allow to cool completely on a rack.
Rehydrate the gelatin in a bowl of cold water.
Heat the milk with the split and emptied vanilla pod until it starts to simmer.
In a bowl, beat the eggs with the sugar and the Maizena.
Take the vanilla pods out of the milk and incorporate them into the previous mixture (eggs and sugar). Put everything back together into a pan over the heat again. Turn off the heat after 3 minutes of boiling stirring the whole time. Add the butter and the gelatin.
Allow to cool and then incorporate the whipped cream.
Cut the brioche into 2 horizontally, spread a thin coat of syrup with a brush along the bottom of the pastry. Put the cream into a pastry dispenser and spread evenly. Place the second half of the brioche over the top.
With this sentence by Mr Pierre Daninos (1913-2005) a French writer, I wish you a very bon appétit and will meet you again next week with another recipe. Thank you!!!
French people have such an avid way of speaking about good food that it allows them to have a feast of words between meals.