Tropéen Bagels with Diplomat Cream

Ingredients

• 250 g All-purpose flour (Sift before use)
• 150 g Eggs (Approximately 3 large eggs)
• 35 g Granulated sugar (For the dough)
• 2 g Salt (Fine salt)
• 125 g Unsalted butter (At room temperature, not melted)
• 4 g Fresh baker's yeast (Previously rehydrated)
• 30 g Pearl sugar (For glazing before baking)
• 250 g Whole milk (For the pastry cream)
• 80 g Sugar (pastry cream) (Can be reduced to 60 g if you prefer less sweet)
• 20 g Cornstarch (Thickening agent for the cream)
• 3 unités Egg yolks (Approximately 60 g, to blanch)
• 200 g Whole liquid cream 30% fat (Whisk to stiff peaks)
• 4 g Sheet gelatin (2 sheets of 2 g each, rehydrated)
• 1 c. à café Vanilla powder (To flavor the cream)
• 200 g Fresh strawberries (Stemmed and sliced)
• 100 g Apricot jam (Dilute with hot water)
• 700 g Water (For the syrup)
• 1 c. à soupe White rum (optional) (To flavor the syrup, adjust or omit)

Instructions

1. Prepare the brioche dough

   In the stand mixer bowl, add the flour, eggs, sugar, salt and the rehydrated yeast separately. Mix on low speed to form a homogeneous dough, then add the room‑temperature butter and knead until a smooth, elastic dough is achieved (about 8‑10 min).

   Time: PT20M

2. First rise

   Transfer the dough to a large bowl, cover with plastic wrap and let rise at room temperature for 1 hour, without a cloth to avoid moisture.

   Time: PT1H

   Temperature: 25°C

3. Shape the bagels

   Divide the dough into 8 equal balls (≈80 g each). Shape each ball into a small ring by gently hollowing the center with your thumb, then place on a baking sheet lined with parchment paper. Let rest for 20 min for a second rise.

   Time: PT20M

   Temperature: 25°C

4. Glaze and pearl sugar

   Beat 2 egg yolks with 1 tbsp milk. Brush each bagel with this mixture then generously sprinkle with pearl sugar.

   Time: PT5M

5. Bake

   Bake the bagels at 160°C for 25‑30 min until golden and the pearl sugar is lightly caramelized.

   Time: PT30M

   Temperature: 160°C

6. Cooling

   Remove the bagels from the oven and let cool on a rack for 15 min before handling.

   Time: PT15M

   Temperature: 25°C

7. Prepare the pastry cream

   Heat the milk in a saucepan. In a bowl, whisk the egg yolks, sugar (80 g) and cornstarch. Gradually pour the hot milk onto the mixture while whisking, then return everything to the saucepan and cook over medium heat, stirring until thickened (≈5 min).

   Time: PT10M

   Temperature: 90°C

8. Incorporate the gelatin

   Soften the gelatin sheets in cold water (4 g). Once softened, squeeze and dissolve them into the hot pastry cream off the heat. Mix well.

   Time: PT5M

   Temperature: 40°C

9. Cool the pastry cream

   Pour the cream into a dish, cover with plastic wrap directly on the surface and let cool to 35‑37°C (about 10 min).

   Time: PT10M

   Temperature: 35°C

10. Whip the cream

    Whisk the whole liquid cream (200 g), well chilled, until stiff peaks form (≈5 min).

    Time: PT5M

    Temperature: 4°C

11. Fold the whipped cream into the pastry cream

    Gently fold the whipped cream into the cooled pastry cream using a spatula, lifting the mixture to retain volume (≈5 min).

    Time: PT5M

    Temperature: 35°C

12. Rest the diplomat cream

    Transfer the diplomat cream to a pastry bag, cover and refrigerate for at least 1 hour before use.

    Time: PT1H

    Temperature: 4°C

13. Prepare the apricot syrup

    In a small saucepan, bring to a boil 700 g water, 300 g sugar, the apricot jam and the rum (if using). Simmer 5 min until a slightly syrupy consistency is reached, then let cool.

    Time: PT5M

    Temperature: 100°C

14. Glazing the bagels

    Brush each cooled bagel with the apricot syrup using a brush, emphasizing the surface so it absorbs well.

    Time: PT5M

15. Fill the bagels

    Slice each bagel horizontally, generously fill with diplomat cream using a pastry bag, add a few strawberry slices and close. Sprinkle with a little extra pearl sugar if desired.

    Time: PT10M

16. Finishing and serving

    Arrange the bagels on a plate, garnish with a few whole strawberries and serve immediately or keep refrigerated.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: bread flour, whole wheat flour
• Instead of Eggs: organic eggs
• Instead of Granulated sugar: cane sugar
• Instead of Salt: sea salt
• Instead of Unsalted butter: unsalted margarine, clarified butter
• Instead of Fresh baker's yeast: dry yeast (2 g)
• Instead of Pearl sugar: coarse crystal sugar
• Instead of Whole milk: semi-skimmed milk
• Instead of Sugar (pastry cream): white sugar
• Instead of Cornstarch: rice flour
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Whole liquid cream 30% fat: whipping cream
• Instead of Sheet gelatin: agar‑agar (1 tsp)
• Instead of Vanilla powder: vanilla extract
• Instead of Fresh strawberries: raspberries, blackberries
• Instead of Apricot jam: apricot preserves
• Instead of White rum (optional): maple syrup, orange juice

Equipment Needed

• Stand mixer with hook
• Mixing bowls
• Silicone spatula
• Kitchen scale
• Plastic wrap
• Baking sheet
• Parchment paper
• Kitchen brush
• Kitchen thermometer
• Medium saucepan
• Hand whisk
• Fine sieve (optional)
• Pastry bag with plain tip
• Cooling rack
• Chef's knife

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Using butter at room temperature avoids having to melt it separately.
• Plastic wrap during the rise creates a humid environment without absorbing moisture like a cloth.
• For an orange flavor, add a few orange zest pieces to the apricot syrup.

Troubleshooting

Storage

Refrigerator: Store the bagels in an airtight container for up to 2 days.

Freezer: Wrap individually in plastic wrap then place in a freezer bag; up to 1 month.

Room temperature: Consume the same day, otherwise the cream will deteriorate.

Make-Ahead Tips

• The brioche dough can be prepared the day before and left in the refrigerator for a slow fermentation.
• The diplomat cream keeps for 24 h refrigerated, well covered.
• The apricot syrup can be made ahead and kept for 1 week refrigerated.