Tropézienne
Corporate chef
Step 1 Diplomatic pastry cream
| 391,7g | (39,2%) | Whole milk |
| 3g | (0,3%) | Vanilla pod (1) |
| 56,8g | (5,7%) | 35% liquid cream |
| 98,5g | (9,8%) | Egg yolks |
| 80,3g | (8%) | Sugar |
| 34,1g | (3,4%) | CremePat Chaud ( ) |
| 4,3g | (0,4%) | Fish gelatin () |
| 29,8g | (3%) | Water |
| 106,1g | (10,6%) | Soft butter |
| 6,1g | (0,6%) | Orange blossom water |
| 189,4g | (18,9%) | Liquid cream 35% (2) |
Infuse the scraped vanilla in the hot milk and cream for 10 minutes.
Blanch yolks, sugar and custard powder.
Boil the infusion, remove the pods and pour over the blanched mixture while whisking.
Return to the pan and cook over medium heat, scraping the bottom of the pan with a whisk.
Bring to the boil for 1 minute, then remove from the heat and add the gelatin mass and butter. Blend.
Cover and chill for 2 hours. Cool to 4°C before use.
Whip the cream (2) until stiff and keep in a cool place.
Whip the crème pâtissière in a food processor for 5 minutes. If necessary, lightly heat the bowl with a blowtorch. Once smooth and fluffy, add the orange blossom and mix with the whipped cream.
Set aside in a cool place before poaching if necessary.
Stage 2 Brioche
| 406,1g | (40,6%) | T45 flour |
| 6,1g | (0,6%) | Fine salt |
| 33,5g | (3,4%) | Sucre Inverti Gallia () |
| 16,2g | (1,6%) | Baker's yeast |
| 233,5g | (23,4%) | Whole eggs |
| 203g | (20,3%) | Soft butter |
| 101,5g | (10,2%) | Grain sugar |
In the mixer bowl with the hook, knead on first speed for 5 minutes, then 5 minutes on 2nd speed.
When the dough comes away from the sides, add the cold butter in pieces and knead until well incorporated.
Leave for 30 minutes at room temperature, degas and chill for at least 6 hours.
Roll out a 600g dough for a 6-person Tropezienne.
Bake 1h30 at 26°C; brown and sprinkle with granulated sugar. Bake for 35min at 160°C.
Board
Flan powder is slightly more binding than cornstarch, so you can use less than in a conventional recipe. It gives a slight elasticity to the custard. When defrosted, the custard retains the same texture without syneresis.
Products used in this recipe
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