description Tropézienne Overview
Tarte Tropézienne is a French pastry made from a round brioche that is split and filled with a rich cream, then finished with coarse sugar on top. It was created in Saint-Tropez in the 1950s by Alexandre Micka, a pastry chef of Polish origin, and became associated with the town after Brigitte Bardot encountered it while filming there. The exact commercial filling is proprietary, but versions commonly combine pastry cream and buttercream and may include orange-blossom flavoring.
help Tropézienne FAQ
Who created the Tarte Tropézienne?
Polish-born baker Alexandre Micka created the pastry in Saint-Tropez in 1955. It combines a sugar-topped brioche with a cream filling whose commercial recipe remains closely guarded.
What did Brigitte Bardot have to do with the Tropézienne?
Brigitte Bardot encountered the pastry while filming And God Created Woman in Saint-Tropez in the mid-1950s. She is widely credited with suggesting the name Tarte Tropézienne, helping turn it into a local icon.
What kind of cream is inside a Tropézienne?
The authentic branded recipe is secret, but the filling is generally described as a light mixture related to pastry cream and buttercream. Orange blossom flavor is commonly associated with the brioche or cream.
Is Tarte Tropézienne actually a tart?
Despite its name, it does not use a conventional pastry-crust tart shell. It is a round brioche split horizontally, filled with cream, and topped with coarse sugar.
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