The preparation of this peculiar cake of French origin begins by putting in the thermomix glass the liquid milk, sugar, yeast, two tablespoons of orange blossom, programe. 3 minutes / Temperature 37° / Speed 1.
Then add flour, egg, butter and a pinch of salt, program. 5 minutes / Speed 2.
Let this dough stand for about 5 minutes.
Remove the dough from the thermomix glass and place it in a bowl, cover it with film or a clean tea towel and let it rest for 2 hours until it grows from the effects of the yeast.
After the 2 hours of rest and see that the dough has doubled in volume, knead to remove the air and gas from the dough.
Knead until it forms a ball and then flatten it so that a disc of approximately 20 cm in diameter is left.
Place the disk of dough on a baking tray lined with non-stick paper or baking paper, let it rest for an hour. Preheat the oven to 180° C.
After the dough disc has rested for an hour, brush the surface with milk and sprinkle with pearl sugar.
Bake at 180° C for 35 minutes or until the surface is golden brown.
While baking the brioche cake, prepare the cream for the filling.
Place in the thermomix glass, previously washed and dried, milk, sugar, eggs, cornflour and orange blossom, program. 8 minutes / Temperature 90° / Speed 4.
Remove the cream from the thermomix glass and place it in a container or bowl covered with paper towel to make a crust. Again, wash and dry the thermomix cup, place the butterfly, pour in the cream, program. 2 minutes / Speed 3,5
Then, mix the custard together with the whipped cream very gently so that it does not lose volume.
Remove the brioche cake from the oven, let it rest and cool down. When cold, cut the cake in two halves to fill the cream.
Place the cream in a pastry cream and pour it into one of the discs. Cover with the second disk and that's it. The Tarte Saint-Tropez with thermomix is now ready.