Tarte Tropézienne from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 79) by Dorie Greenspan

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Notes about this recipe

  • Tatiana131 on January 30, 2018

    Great looking cake, a little time consuming to make, but not hard. Tastes mild and pleasant, better than I personally imagined,, but not so good that anyone asked for it to be particularly repeated. It reminded me of a giant creampuff.

  • Kojak on December 06, 2016

    Beautiful, delicious cake. Not too sweet. It was a show-stopper.

  • Zosia on February 03, 2016

    An elegant dessert comprising vanilla diplomat cream sandwiched between layers of tender brioche. You do need to plan in advance since the components require time to chill, rest, proof etc...On baking day, you're to allow the rolled dough to rest 1 hour; I waited until it was room temperature and puffed in the centre, about 1-1/2 hours, before baking it.

  • stef on March 29, 2015

    One of the best cakes I've made. Not too sweet. Definitely don't skip peariled sugar

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