Petites Tartes Tropéziennes
Serves: 22
  • ⅓ cup warm whole milk (105° to 110°)
  • 1 tablespoon active dry yeast
  • 2¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 3 large eggs, divided
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 7 tablespoons unsalted butter, softened and cubed
  • 1 teaspoon water
  • Sugar Topping (recipe follows)
  • Sweetened Whipped Cream (recipe follows)
  • Crème Diplomat (recipe follows)
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand for 2 minutes.
  2. In a medium bowl, whisk together flour, sugar, and salt. With mixer at low speed, add flour mixture to yeast mixture, beating until mixture resembles coarse crumbs. Add 2 eggs, one at a time, beating well after each addition. Add rum and vanilla extract, beating until combined. Increase mixer speed to medium, and beat until mixture forms a dough ball, approximately 5 minutes. Increase mixer speed to medium-high. Add butter, a few cubes at a time, beating until dough forms a ball around paddle, approximately 8 minutes.
  3. Shape dough into a ball, and transfer to a medium bowl. Cover bowl tightly with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, 2 to 3 hours.
  4. Press dough down, and reshape into a ball. Cover bowl with plastic wrap, and freeze for approximately 30 minutes. Refrigerate for at least 2 hours or up to 2 days.
  5. Spray 22 mini brioche molds with cooking spray. Place molds on rimmed baking sheets.
  6. Turn out dough onto a lightly floured surface. Gently pat dough down. Pinch off a walnut-size piece of dough, and roll into a ball. Place in prepared molds. Repeat with remaining dough. Cover prepared molds lightly with plastic wrap, and let rest in a warm, draft-free place (75°) for approximately 1 hour.
  7. Preheat oven to 400°.
  8. In a small bowl, whisk together 1 teaspoon water and remaining 1 egg. Lightly brush top of brioche with egg mixture, and sprinkle with Sugar Topping. Transfer to oven, and immediately reduce oven temperature to 350°.
  9. Bake until golden brown and a wooden pick inserted in centers comes out clean, 15 to 19 minutes. Let cool in brioche molds, approximately 5 minutes. Carefully remove brioche from molds, and let cool completely on wire racks.
  10. Using a serrated knife, cut brioche in half horizontally.
  11. Place Sweetened Whipped Cream in a piping bag fitted with a medium round tip (Wilton #12). Pipe buttons of Sweetened Whipped Cream around edge of bottom half of brioche. Pipe or spread Crème Diplomat on bottom half of brioche within whipped cream border. Cover with top half of brioche. Refrigerate for at least 1 hour or up to 8 hours.
Recipe by TeaTime Magazine at