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