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CREAM TART
For the brioche dough
3¾ cups plus 1½ tablespoons (500 g) cake flour
2 teaspoons (12 g) salt
⅓ cup (60 g) superfine sugar
⅓ (20 g) organic cake yeast, or
2¼ teaspoons active dry yeast (dissolved in water or milk)
4½ large (225 g) eggs
(¾ cup plus 3 tablespoons)
⅓ cup (75 g) whole milk
1 cup plus 2 tablespoons
(2¼ sticks/250 g) unsalted butter
3½ tablespoons (50 g) whipping cream
Finishing and baking
Wheat semolina
Borniambuc ® cream
Salted butter
Superfine sugar
For the brioche dough
Make a brioche dough following the directions on this page. Add the
whipping cream after kneading.
Finishing and baking
Preheat the oven to 360°F (180°C). Separate the dough into 1-
pound (450-g) pieces. Using a rolling pin and the semolina, roll out to
oval shapes. Top with Borniambuc ® cream and cubes of salted
butter. Sprinkle with superfine sugar. Bake in the oven for 10 to 12
minutes.