For this recipe you will need:

For the cream:

  • 50 cl semi-skimmed milk
  • 100g caster sugar
  • 3 eggs
  • 50g flour
  • 1 vanilla pod
  • 20 cl of Échiré cream
  • 4 drops of orange blossom aroma

For the brioche

  • 2 pinches of salt
  • 5g dried baker’s yeast
  • 3 eggs
  • 125 g Échiré unsalted butter
  • 30g caster sugar
  • 5 cl of water
  • 250g wheat flour
  • Lemon(s): 1 piece(s)

For the icing

  • 50 g Échiré unsalted butter
  • 50g caster sugar
  • Icing sugar

Preparation of the cream:

  1. In a saucepan, boil the milk with the vanilla pod split in two.
  2. In a bowl, vigorously whisk the white water and sugar.
  3. Incorporate with the egg whites, the flour then pour the boiling milk. Mix.
  4. Put everything back in the saucepan to cook for 3 minutes, as soon as it starts boiling again.
  5. Once the cream is cooked and thickened, pour it onto a plate, cover it with cling film (to keep the humidity) and cool it quickly.
  6. In a salad bowl, pour the liquid cream and go up there with the help of a beater.
  7. In the same bowl, add the pastry cream. Mix vigorously and incorporate the orange blossom.

Preparation of the brioche:

  1. In a bowl, add the flour, salt and sugar.
  2. In a saucepan, dilute the yeast in lukewarm water.
  3. Add to flour, eggs and diluted yeast. Mix the dough by hand on a lightly floured work surface and knead until you get a sticky dough.
  4. After 15 minutes of kneading, incorporate the soft butter into the dough and knead again until you obtain a homogeneous ball.
  5. Arrange the dough on a cloth and leave it at room temperature for about 1 hour (or until it has doubled in volume).
  6. Then fold the dough by hand to make it fall back (it should regain its original volume), then keep it in the refrigerator for at least 1/4 hour.
  7. Roll out the brioche to about 1.5 cm thick, then cut out a disc 20 cm in diameter and place it on a baking sheet. Let rise and double in size once more.
  8. For the icing: sprinkle the top of the brioche with sugar, then add cubes of butter.
  9. Preheat your oven to 200°C and bake your brioche for 20 minutes.

For training:

  1. Cut your brioche in half and fill it with cream. Then close the Tropézienne and sprinkle with icing sugar before serving.

A delight!