Tropézienne Cake Breads Recipe with Le Creuset Riviera

Incredibly light and creamy, this delectable French-style dessert is a must-try this autumn!

Autumn is here! As the weather starts to cool, what’s better than cosying up and savouring a lovely sweet treat? This Tropézienne Cake Bread features a delightfully fluffy texture complemented by a creamy yet light pastry cream that is perfect to melt the day’s stress away. Serve this gorgeous cake on Le Creuset Riviera appetiser plates to elevate your tea party or simply enjoy it as an afternoon pick-me-up treat paired with your favourite tea or coffee.

Inspired by the classic brioche-style tarte bread, this recipe takes less time to make without sacrificing on taste.  This recipe can be made into a large loaf for a party or divided into smaller buns for individual servings or saved in the freezer for later. We love how the vibrant colours of the Riviera plates complement the cake and adds charm to the table. Shop these lovely plates by Le Creuset for sale on our website!  

Preparation Time | 1 hour with 3 hours resting time
Cooking Time | 40 minutes (individual buns) or 50 – 60 minutes (large loaf)
Servings | 6 individual buns or 1 large loaf


For the cake:

  • 7g active dry yeast
  • 80ml warm whole milk
  • 270g cake flour
  • 2g fine salt
  • 45g sugar 2 large free-range eggs, room temperature,
    beaten together
  • 5ml vanilla extract
  • 100g butter, room temperature

For the Pastry Cream:

  • 360ml milk 1 vanilla pod, scraped
  • 4 large free-range egg yolks
  • 67g sugar
  • 30g corn-starch 1 pinch salt
  • 85g butter, room temperature
  • 60ml cream 1 large free-range egg for glazing
  • Pearl sugar for topping or decorative cake pearl sprinkles,


1. For the cake, place the yeast into the warmed milk and allow to stand for a few minutes. Pour the cake flour, salt and sugar into the bowl of a stand mixer with a dough hook attached. Mix to combine.

2. Add the yeast mixture, eggs and vanilla extract, then beat on medium for 6-8 minutes. Drop the butter into the mixture, one piece at a time, until fully incorporated. Beat for a further 8 minutes. Turn the dough out into an oiled bowl and cover with a tea towel. Place in a warm place until doubled in size.

3. Meanwhile, make the pastry cream. Scald the milk in a medium saucepan with the vanilla pod and its seeds. Remove from the heat and allow to infuse for 5 minutes. Whisk the yolks, sugar, cornstarch and salt together in a medium bowl. Gradually whisk the milk into the egg mixture, this must be done slowly to avoid overheating and scrambling the eggs.

4. Pour the mixture back into the pan and place over a medium heat, whisk continuously, until thick and smooth. Remove from the heat, cool for 5 minutes, then whisk in the butter and cream. Place in a bowl and press plastic wrap onto the surface to cover and prevent a skin from forming.

5. Chill for 2 hours. Once the dough has doubled in size, knock it back and shape by hand.

6. Make one large round cake bread or divide it into 6 for smaller round cake breads, pinching the seam underneath tightly to secure and make sure it keeps its shape. Place on a metal bakeware tray lined with baking paper.

7. Lightly cover with cling film or a damp tea towel and allow to prove again, in a warm place, until doubled in size.

8. Preheat the oven to 200°C or 180°C fan-assisted or gas mark 6. Brush with the egg wash. Sprinkle liberally with the pearl sugar.

9. Place in the oven and reduce the temperature to 180°C or 160°C fan-assisted or gas mark 4. Bake for 20 – 25 minutes until lightly golden, rotating halfway through for an even colour and bake. Cool on a non-stick cooling rack.

10. Serve halved and sandwiched with the pastry cream on the Le Creuset Riviera Collection Set of 4 Appetizer Plates.

Recipe Source: Le Creuset

Next Read: Caramelised Orange Upside Down Pudding

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