Tropézienne with Orange Blossom Water

Ingredients

• 185 g T45 Flour (Sift before use)
• 20 g Granulated sugar
• 4 g Salt
• 7 g Fresh yeast (Defrost if necessary)
• 10 g Milk powder
• 125 g Unsalted butter (Cut into small cubes, at room temperature)
• 3 Eggs (Medium-sized eggs, at room temperature)
• 15 g Pearl sugar (For glazing)
• 160 g Water
• 65 g Sugar (syrup)
• 3 g Orange blossom water (For the syrup)
• 340 g Whole milk
• 2 Vanilla beans (Split and scrape the seeds)
• 60 g Egg yolks (About 3 yolks)
• 60 g Sugar (pastry cream)
• 30 g Cornstarch (Maïzena)
• 35 g Butter (pastry cream) (Very cold, diced)
• 100 g Whole liquid cream (Very cold)
• 5 g Orange blossom water (diplomat)
• 15 g Icing sugar (For finishing)

Instructions

1. Mix dry ingredients

   In the mixer bowl, add the flour, granulated sugar, salt, milk powder and fresh yeast (without letting them come into direct contact). Mix on low speed for 30 seconds.

   Time: PT5M

2. Incorporate the eggs

   Lightly beat the eggs. Add about two thirds of the eggs to the mixture and knead on low speed for 2 minutes. When the dough begins to pull away, add the remaining third of the eggs and continue until the dough detaches again from the sides.

   Time: PT7M

3. Add butter and knead

   Add the butter cut into small cubes gradually, without stopping the kneading. Once the butter is fully incorporated, increase speed to medium and knead for 7 minutes until the dough is smooth, elastic and detaches without tearing.

   Time: PT7M

4. First rise

   Transfer the dough to a large bowl, cover with a cloth and let rise for 1 hour at room temperature (about 25°C).

   Time: PT1H

   Temperature: 25°C

5. Cold rest

   Shape the dough into a ball, flatten slightly, wrap in plastic film and place in the refrigerator overnight (≈12 h).

   Time: PT12H

   Temperature: 4°C

6. Shaping and second rise

   The next day, work the dough on a floured surface, roll it out to 2.5 cm thickness while keeping a circular shape. Place it in a 22 cm ring on a baking sheet, cover with a cloth and let rise for 1 h 30 at room temperature.

   Time: PT1H30M

   Temperature: 25°C

7. Bake the brioche

   Brush the surface with a beaten egg using a brush, sprinkle with pearl sugar, then bake at 170°C for 30 minutes until the brioche is golden and cooked through.

   Time: PT30M

   Temperature: 170°C

8. Orange blossom syrup

   In a saucepan, bring 160 g water and 65 g sugar to a boil. Let cool to room temperature, then add 3 g orange blossom water and stir. Set aside.

   Time: PT25M

9. Pastry cream

   Bring 340 g whole milk to a boil with the 2 split vanilla beans and scraped seeds, then let infuse covered for 30 minutes. Meanwhile, whisk 60 g egg yolks with 60 g sugar until smooth, add 30 g cornstarch. Remove the vanilla beans from the milk, pour the hot milk over the egg‑sugar‑starch mixture in three portions, mixing between each addition. Return everything to the saucepan, cook over medium heat while stirring constantly until thickened. Remove from heat, let cool, incorporate 35 g cold butter diced using an immersion blender. Cover with plastic wrap and place in the refrigerator.

   Time: PT65M

10. Diplomate cream

    Whip 100 g very cold liquid cream into a firm whipped cream. Loosen the cooled pastry cream, add 5 g orange blossom water, then gently fold in the whipped cream using a spatula, lifting the mixture.

    Time: PT10M

11. Assemble the tropézienne

    Slice the cooled brioche horizontally into two equal layers. Generously brush both sides with the orange blossom syrup using a brush. Drop dollops of diplomate cream over the entire surface (starting at the edge), then place the top layer back. Dust with 15 g icing sugar.

    Time: PT15M

Nutrition Facts

Calories

310

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g