What if I share with you the perfect cross season pastry. Originally from the south of France, this cake is at the same time sweet and soften. This cake is technically and quite simple but requires some time. This is a good training if you want to make brioche and pastry cream.
Here is the full recipe of the Tropezienne for 6 people:
RECIPE
Brioche:
280g flour
30g sugar
6g fine salt
12g baking yeast
3 eegs
225g soft butter
1 egg (for gilding the brioche)
coarse sugar
icing sugar
Vanilla crème diplomate (light cream) :
440g milk
2 vanilla pods
80g sugar
80g egg yolks
40g corn starch
2 leafs of gelatine
30g soft butter
150g liquid cream (30% fat)
DIRECTIONS
Brioche :
- Poor in a mixing bowl the flour with the sugar and the salt. Crumble the fresh yeast and add it onto the previous mix. Be careful not to put the yeast directly with the sugar and the salt. It may damage the yeast properties.
- Add little by little the eggs previously mixed. Start to knead the dough for 5 minutes. The dough should be a bit sticky.
- When the dough is quite homogeneous, add the butter. The texture of the butter should be soft (but not melted) in order to incorporate it more easily. Otherwise, the kneading step will last way longer.
- At the end, your dough should be elastic and easy to unstick from the sides. The pieces of butter must be completely incorporated. The secret for a soften brioche is to knead it for a long time until it gets elastic due to gluten.
- Cover and let it rise at 23°C for at least 2 hours.
- After 2 hours, flour your working plan and roll out the dough with a rolling pin to a height of about two centimetres.
- Butter your mould (with a diameter of 18 centimetres), place it on the brioche dough and press it down to have a perfect rounded dough. Remove the excess on the outside of the mould and put the dough in your fridge for about one night. Cover it with a cling film to protect the dough from drying. Don’t remove the mould from the dough !
- The day after, put the dough in your oven at 30°C for 30 minutes.
- After letting your dough double in size, gild your brioche dough with an egg and sprinkle it with coarse sugar.
- Bake your brioche for 25 minutes at 165°C. Let your brioche cold before cutting it.
Vanilla crème diplomate :
- Place the liquid cream in the fridge for one night to use it as cold as possible.
- In a saucepan, bring the milk with the vanilla bean cut in half and scraped up to boil. Cover the saucepan with a cling film and let infuse the vanilla pod during at least 30 min.
- Meanwhile, whisk together the egg yolks and caster sugar. Add the cornflour, then whisk again to homogenise the mixture.
- Bring the milk and vanilla to boil again. Then, pour half of it over the previous mixture, whisking briskly.
- Pour the whole mixture into the pan where the rest of the milk is still almost boiling and cook it until the cream thinken over medium heat. It’s very important to never stop whisking, otherwise, the cream will not be homogeneous.
- When the cream is thick, cook the cream for a good 2 minutes (to cook the corn starch well)
Once the cream is cooked, remove it from the heat and add the gelatine, which has been well softened into water and squeezed.
- Add the pieces of very cold butter. At this stage you can incorporate any alcohol to flavour the cream if you want to. (orange blossom, rum …)
- Pour the cream in a bowl and film it well on contact with a cling film. Put the cream in your fridge for at least 2h.
- Pour your cold liquid cream in a cold mixing bowl. Whip the cream with an electrical whisk at very high speed. The cream doesn't have to be firm but slightly thick.
- Take your pastry cream out of your fridge and whisk it a bit to make it more creamy. Take half of the whipped cream, then add it to the pastry cream with a whisk.
- Take the rest of the whipped cream, add it to the mixture, but this time gently with a maryse.
- Fill a piping bag with the cream and place it in your fridge for at least 1 hour.
Assembling :
- Cut your brioche in half and take out your piping bag from your fridge. Pipe generous balls of cream on the brioche.
- Cover the cream with the other half or the brioche. Finally, sprinkle the brioche with icing sugar.
Here's what you should get :
A spongy brioche and slightly soaked with the cream (or a sugary syrup if you want)
A light vanilla cream
A perfect balance between the different textures and a cake that is not to sweet.
Now that you know the complete method to make this delicious Tropézienne, please tag me on Instagram to show me your creations (@theparisbest_baking). I would be so glad to give you my personal feedback and repost your post !
I hope that you enjoyed this recipe.
See you soon on The Paris-Best
Lea from The Paris-Best
Comments