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Tropézienne with Orange Blossom Water
A fluffy brioche scented with orange blossom water, filled with a vanilla and orange blossom diplomate cream, decorated with pearl sugar and icing sugar. Ideal for an elegant dessert or an autumn snack.
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Cost Breakdown
Critical Success Points
- • Incorporate the butter gradually without stopping kneading.
- • First rise of one hour at room temperature.
- • Cold rest in the refrigerator overnight.
- • Second rise of 1 h 30 for an airy texture.
- • Bake at 170°C until perfect golden color.
- • Infuse the milk with vanilla for 30 minutes.
- • Thicken the pastry cream without boiling.
- • Incorporate cold butter into the pastry cream.
- • Delicate folding of the diplomate cream.
Safety Warnings
- • Handle the hot oven (170°C).
- • Boil the syrup and milk carefully to avoid splatters.
- • Raw eggs are used in the pastry cream; ensure they are fresh.
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