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The Tropézienne is a cream cake created in the 50s and based on a Polish recipe.
Tarte tropezienne history. However considering traditional recipes and culture can also be a key to innovation. The Tarte Tropézienne is a blend of two creams piped onto a. The tarte tropézienne is a classic French pastry that was created in 1956 during the Cannes Film Festival to pay homage to Brigitte Bardot.
Alexandre Micka a Polish immigrant had opened a pastry shop in Saint-Tropez in 1955 where he sold one of his grandmothers recipes a rich round and flat brioche split in half filled with an unctuous combination of two different creams and studded with pearl sugar. It has become an icon of Southern French cooking and is much loved. Apparently Bridget Bardot loved these tasty treats when they were in their infancy and encouraged their chef Alexandre Micka to come up with a name for them.
OUR HISTORY La Tarte Tropézienne is not only the name of a remarkable pastry it is also the story of the beautiful human encounters that have helped to create a legend. Tarte Tropézienne is a brioche-like cake filled with vanilla pastry cream and topped with pearlrock sugar. Of course the success of the Tarte Tropézienne has as much to do with the fact that it is still made today entirely by hand using only the freshest ingredients as with the colourful story of its creation.
Supposedly the creator of this pastry was very secretive about his filling recipe so pastry makers have used just about everything over the years trying to copy it. Because lets face it excess can be a beautiful thing. The tarte tropézienne is a light creamy dessert that was created in St Tropez in the 1950s.
This tart is not your typical tart. Heres a brief history of this wonderfully tasty delight and where to find it. A tarte tropézienne is more akin to a baked doughnut thats been filled with custard.
The cake-y part of the tart. Since this cake has seen its notoriety develop in France to finally conquer the world of Patisserie. The confection was developed in Saint-Tropez in the 1950s by a local pastry-maker of Polish origin Alexandre Micka.
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