« The Tropézienne » by chef « Cyril Lignac »

METHOD

Brioche dough: To make the day before

• 1)

  In a mixer bowl fitted with the hook, combine the flour, sugar, salt and yeast to stir everything together on the low speed.  Make a hole in the center, pour in the beaten eggs, knead until you obtain a homogeneous dough that comes away from the sides of the bowl.

  

   

   

   

  Gradually add the softened butter cut into pieces ( If you press the butter with your finger, you would easily be able to leave a mark, with no resistance. But the butter has NOT melted. This is the consistency you want with your butter).
  Knead until the butter is completely incorporated, the dough will be very slack and sticky after the butter is added.  You will need to scrape the sides of the bowl a few times during the process. Continue kneading, until the dough becomes elastic, smooth and pulls away from the sides of the bowl.

  

   

   

   

  Place the dough in a large bowl lightly floured, cover with a clean tea towel and allow to rise at room temperature for an hour or more, the dough should double in size.
  

   

   

   

  After rest time at room temperature, put the dough on parchment paper, roll out the dough using a rolling pin 1.5 cm thick, then cut out a circle 20 cm in diameter (the cercle needs to be buttered and lightly floured), film the dough in contact with a cling film and leave overnight in the refrigerator.

  

  

   

   

   

   

  

  

   

   

   

   

  The next day let it rise for 1 hour at room temperature, before brushing it with the mixture of egg and water, and sprinkling with sugar pearl.
  

   

   

   

   

  Bake for 25 minutes in an oven preheated to 165C, the brioche must be cooked and golden on top.

Diplomat cream:

• 1)

  Diplomat cream is a pastry cream lightened with whipped cream
  First, make a pastry cream:
  Soak the gelatin sheets in a bowl of cold water for 20 minutes.
  In a saucepan, heat the milk is just coming to a simmer, incorporate the split and scraped vanilla pods and let infuse for 20 minutes.
  Meanwhile, in a bowl, whisk together the sugar, the egg yolks and cornstarch. Remove the vanilla pods from the infused milk, then add it while still hot to the previous mixture in three times, mixing between each addition to prevent the yolks from curdling.
  Return everything to the saucepan and cook over medium heat, stirring constantly with a whisk to prevent lumps from forming and the cream from sticking to the bottom of the saucepan. Bring the mixture to a boil and continue cooking for 3 minutes.
  Remove from the heat and incorporate the squeezed and softened gelatin, then the cold butter cut into pieces (the cream should be lukewarm not hot when adding the cold butter), use a hand blender to homogenize the cream. Pour the hot pastry cream in a large container and cover with a cling film, you want it to be actually touching the surface of the cream to prevent it forming a skin, then set aside in the refrigerator for 45 minutes.

  

   

   

   

  In a bowl on medium speed, whip the cold heavy cream to medium peaks (if possible, the bowl should be cold as well).

  Take the pastry cream out of the fridge and whisk it to make it creamy and very smooth without lumps, then gently add the whipped cream using a spatula (1/3 with a whisk and 2/3 gently with a spatula).

  

  

   

   

   

   

  Put the diplomat cream in a icing bag fitted with a “round 2cm” nozzle, reserve in the refrigerator.

Orange blossom syrup :

• 1)

  In a saucepan, bring the water and sugar to a boil, the sugar should be dissolved.  Remove from the heat and let cool to room temperature before adding the orange blossom.

Assembly:

• 1)

  Take out the brioche from the oven, let it cool before cutting brioche in half horizontally into two equal parts.  Then soak both parts with the orange blossom syrup using a brush.  Pipe balls of diplomat cream, place the top of the brioche and sprinkle with icing sugar.

  

  Enjoy !