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Tropéen Bagels with Diplomat Cream
Homemade version of the famous Tropéen bagel, inspired by the Tropéen tart. A soft, slightly sweet brioche soaked in apricot syrup, filled with diplomat cream (pastry cream + whipped cream + gelatin) and fresh strawberries. Ideal for breakfast or a snack.
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Critical Success Points
- • Knead the dough without overheating the butter
- • Do not mix the salt, sugar and yeast directly
- • Incorporate the gelatin at a temperature <45°C
- • Do not over‑beat the whipped cream
- • Bake at 160°C to avoid excessive caramelization of the pearl sugar
Safety Warnings
- • Handle the hot dough and melted butter carefully to avoid burns.
- • The pastry cream is cooked at high temperature; watch it to prevent it from sticking to the bottom.
- • Use the gelatin off the heat, avoid splashing hot water.
- • Use a sharp knife for cutting the bagels.
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