December 27, 2015

Tropézienne

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The Tropézienne is a Brioche cut in half and filled with a Cream au Beurre and flavored with orange blossom water. This dessert whose recipe is still kept a secret has an interesting story; it was created by a Polish pastry chef who opened a Patisserie shop in Saint-Tropez, and the name is said to have been influenced by the famous French actress Brigitte Bardot. For this recipe today, I used a simply  pastry cream flavored with orange blossom water.

After co-hosting last weeks Fiesta Friday, I’m delighted to participate in the big, two-week celebration that is Fiesta Friday #100! Don’t forget to link up to this fiesta and participate with many other food lovers! A huge thank you to Angie for hosting these past 100 weeks, and to our wonderful co-hosts for this special event; Judi, Mollie, Steffi, and Suzanne.

Serves: 5 medium Tropézienne or 1 big one

Ingredients: (for the brioche)

  • 500g of all purpose flour/plain flour
  • A pinch of salt
  • 80g of caster sugar
  • 20g of fresh yeast
  • 4 medium eggs
  • 150ml of lukewarm milk
  • 150g of butter at room temperature
  • 1 egg yolk for the brush
  • Pearl sugar (for decoration)
  • Icing sugar

Method:

  1. In the mixing bowl of the stand mixer add the flour, the sugar, the salt on the side and the crumbled  yeast in the middle.
  2. Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
  3. Pour the milk and mix.
  4. Add the 4 eggs at the same time and now mix on a medium speed.
  5. Add the cold butter (cut into small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
  6. Transfer the dough to a large bowl, cover with a clean kitchen cloth and set aside in a warm place for 1 hour or 2 hours depending of the temperature of the room.
  7. After 1 hour, transfer the dough onto a floured clean surface, push and knock back the air.
  8. Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
  9. The following morning, remove the bowl from the refrigerator and transfer the dough to the floured surface.
  10. Shape 5 round balls and flatten the top.
  11. Flour a large baking tray and transfer the 5 brioches on the tray.
  12. Let the dough rise for two hours.
  13. Preheat the oven to 180C degrees.
  14. Brush each brioche with the egg yolk and sprinkle the top with pearl sugar.
  15. Bake for 30minutes (more or less depending on your oven).
  16. Remove from the oven and allow to cool.

Ingredients: (for the crème patissière/pastry cream).

  • 500ml of full fat milk
  • 4 egg yolks
  • 80g of caster sugar
  • 50g of cornstarch
  • 2 tablespoons of orange blossom water
  • 35g of cold butter

Procedure:

  1. On a medium heat bring the milk to boil.
  2. Remove from the heat and set aside.
  3. In a large bowl add the sugar and the egg yolks, whisk until the mixture becomes yellow pale.
  4. Add the cornstarch and continue to whisk (the cornstarch brings a light texture to the cream).
  5. Slowly pour the milk and the orange blossom water into the large bowl and mix.
  6. Pour the mixture into a large pan and cook over a medium heat (whisk constantly until the cream becomes thick), remove from the heat add the butter, whisk again and allow to cool.
  7. Cover and flatten the plastic wrap on the pastry cream.
  8. Refrigerate for 2 hours.

Final Procedure:

  1. Cut the brioches in half (horizontally).
  2. On the bottom part of the brioche add the pastry cream with a spatula  or a pastry bag (cover the entire surface – and be generous).
  3. Place gently the top on the brioche.
  4. Dust with icing sugar and pearls sugars for a more festive presentation.

Bonne dégustation & Happy Holidays!

PS: If you use dry yeast follow the instructions behind your package!

Also, if you have a brioche recipe already, you can also use it then add the pastry cream or diplomat cream or mousseline cream!Tropézienne

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Filed Under: Brioche, Desserts, Fiesta Friday
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