Tart Tropézienne is endlessly adaptable: the pastry cream flavor, additional fillings, toppings, and decor are up to you. Make it seasonal with local fruit from the farmer’s market, or keep it classic and timeless with always-in-season flavors like vanilla, chocolate, or caramel.
In this version, Chef Nico gives the classic Tropézienne an exotic twist. You’ll make a perfect brioche base, an exotic confit with mango and passionfruit, an agar-based jelly, and a diplomat cream using Cacao BarryTM Tanzanie 75% Dark Chocolate. You’ll use these components to create an eye-catching presentation complete with delicate chocolate garnishes accented with toasted coconut.
Prepare your Tart Tropézienne exactly as Chef Nico does, or use the recipes to inspire your own version.
Applications
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments