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:
- In a saucepan, boil the milk with the vanilla pod split in two.
- In a bowl, vigorously whisk the white water and sugar.
- Incorporate with the egg whites, the flour then pour the boiling milk. Mix.
- Put everything back in the saucepan to cook for 3 minutes, as soon as it starts boiling again.
- 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.
- In a salad bowl, pour the liquid cream and go up there with the help of a beater.
- In the same bowl, add the pastry cream. Mix vigorously and incorporate the orange blossom.
Preparation of the brioche:
- In a bowl, add the flour, salt and sugar.
- In a saucepan, dilute the yeast in lukewarm water.
- 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.
- After 15 minutes of kneading, incorporate the soft butter into the dough and knead again until you obtain a homogeneous ball.
- Arrange the dough on a cloth and leave it at room temperature for about 1 hour (or until it has doubled in volume).
- 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.
- 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.
- For the icing: sprinkle the top of the brioche with sugar, then add cubes of butter.
- Preheat your oven to 200°C and bake your brioche for 20 minutes.
- Cut your brioche in half and fill it with cream. Then close the Tropézienne and sprinkle with icing sugar before serving.