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Revisited Tropéen Tart with Summer Fruits
A summer version of the famous Tropéen tart, with a fluffy brioche, a light diplomat cream and rosemary‑roasted apricots and peaches. Ideal for an elegant summer dessert.
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Cost Breakdown
Critical Success Points
- • Dissolving the yeast in warm milk
- • Incorporating the butter to obtain a smooth dough
- • First rise of the brioche dough
- • Roasting the fruit at 180 °C
- • Baking the brioche until perfect golden brown
- • Incorporating the gelatin without lumps
- • Whipping the cream to a firm consistency
- • Final assembly without breaking the brioche
Safety Warnings
- • Handle the hot oven (180 °C) with care.
- • Hot milk can cause burns; pour it slowly.
- • Gelatin must be handled with clean hands to avoid contamination.
- • Use the knife carefully when cutting the brioche.
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