Gateau Saint Tropez
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.25 cups
Bread Flour (plus 2 tablespoons)1 tsp
Salt2 cup
Sugar30 g
Yeast (fresh)2 tbsps
Water (warm)4
Eggs1 tbsp
Unsalted Butter (cold)2 cups
Milk1 cup
CornstarchDirections:
1
At least 1 day before you plan to serve the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook, and mix
2
Dissolve the yeast in the water
3
With the mixer running at low speed, add the yeast mixture to the flour mixture
4
Add the eggs and mix well
5
Add the butter and mix at medium speed until smooth, about 10 minutes
6
Do not skimp on the mixing time; this is how the dough gets kneaded
7
Place the dough in a deep container, cover tightly with plastic wrap, and then refrigerate overnight
8
The next day, turn the dough out onto a floured work surface
9
Flour your rolling pin and roll the dough into a 12-inch circle, about 1/2-inch thick
10
Transfer to an ungreased cookie sheet
11
Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours
12
Meanwhile, make the custard by combining the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat
13
Immediately turn off the heat and set aside to infuse for 10 minutes
14
Whisk the egg yolks and granulated sugar together until light and fluffy
15
Add the cornstarch and whisk vigorously until no lumps remain
16
Whisk in 1/4 cup of the hot milk mixture until incorporated
17
Whisk in the remaining hot milk mixture, reserving the empty saucepan
18
Pour the mixture through a strainer back into the saucepan
19
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling
20
Remove from the heat and stir in the butter
21
Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming
22
Chill at least 2 hours or until ready to use
23
(The custard can be made up to 2 days in advance and kept refrigerated
24
) Preheat the oven to 350 degrees F
25
Remove the plastic wrap from the dough and sprinkle with the remaining 2 tablespoons sugar
26
Bake until golden brown, 15 to 20 minutes
27
After 10 minutes, rotate the pan to ensure even cooking
28
When baked, immediately remove to a wire rack and let cool to room temperature
29
Not more than 2 hours before serving, use a serrated knife to slice the round of brioche horizontally in half
30
Spread the bottom generously with the custard
31
Place the top brioche on and press lightly
32
Using a heavy, large serrated knife, cut into wedges, and serve topped with powdered sugar
33
Serve within 2 hours