Gateau Saint Tropez (Gale Gand) Recipe

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Gateau Saint Tropez (Gale Gand)
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Ingredients
14
Count
Nutrition
928
Calories
Total time
100
Minutes
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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups plus 2 tbsp bread flour
  • 1 tsp salt
  • 1/4 cup sugar
  • 1 - oz fresh yeast
  • 2 tbsp warm water
  • 4 eggs
  • 8 oz (2 sticks) cold unsalted butter , cut into pieces
  • 2 cups milk
  • 1/2 vanilla bean , split lengthwise
  • 2/3 cup sugar
  • 1/4 cup cornstarch

Directions:

  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. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Do not skimp on the mixing time; this is how the dough gets kneaded. Place the dough in a deep container, cover tightly with plastic wrap, and then refrigerate overnight. The next day, turn the dough out onto a floured work surface. Flour your rolling pin and roll the dough into a 12-inch circle, about 1/2-inch thick. Transfer to an ungreased cookie sheet. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.
  2. Meanwhile, make the custard by combining the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
  3. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to use. (The custard can be made up to 2 days in advance and kept refrigerated.)
  4. Preheat the oven to 350 degrees F. Remove the plastic wrap from the dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature.
  5. Not more than 2 hours before serving, use a serrated knife to slice the round of brioche horizontally in half. Spread the bottom generously with the custard. Place the top brioche on and press lightly. Using a heavy, large serrated knife, cut into wedges, and serve topped with powdered sugar. Serve within 2 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 928.38 Kcal (3887 kJ)
Calories from fat 713.99 Kcal
% Daily Value*
Total Fat 79.33g 122%
Cholesterol 362.07mg 121%
Sodium 410.97mg 17%
Potassium 256.28mg 5%
Total Carbs 44.16g 15%
Sugars 13.33g 53%
Dietary Fiber 1.14g 5%
Protein 12.72g 25%
Vitamin A 0.9mg 31%
Iron 1.9mg 10%
Calcium 114.4mg 11%
Amount Per 100 g
Calories 384.69 Kcal (1611 kJ)
Calories from fat 295.86 Kcal
% Daily Value*
Total Fat 32.87g 122%
Cholesterol 150.03mg 121%
Sodium 170.29mg 17%
Potassium 106.2mg 5%
Total Carbs 18.3g 15%
Sugars 5.52g 53%
Dietary Fiber 0.47g 5%
Protein 5.27g 25%
Vitamin A 0.4mg 31%
Iron 0.8mg 10%
Calcium 47.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Total Fat

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