Tropézienne using a Magefesa
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the delightful Tropézienne! This charming little brioche, named after the stunning coastal town of Saint-Tropez, is a sweet escape to the French Riviera in every bite. With its fluffy, buttery texture and a subtle hint of orange blossom, it's a pastry that whispers tales of sun-soaked days and glamorous soirées. Legend has it that this treat was invented by a pastry chef for Brigitte Bardot during the filming of 'And God Created Woman' in the 1950s. So, every time you indulge in a slice, you're not just enjoying a dessert; you're savoring a piece of cinematic history! Plus, did you know that the original recipe was closely guarded, making the Tropézienne a coveted treasure among pastry lovers? Bon appétit!
Ingredients
- 250 g Flour t45
- 150 g Granulated sugar
- 5 g Salt
- 15 g Fresh baker's yeast
- 620 g Milk
- 2 Eggs
- 125 g Butter
- 20 g Pearl sugar
- 1 Vanilla bean
- 40 g Egg
- 40 g Cornflour (maïzena)
- 15 g Icing sugar
Steps
Brioche
- Add 250 g of flour t45, 50 g of granulated sugar, 5 g of salt in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Add 15 g of fresh baker's yeast, 100 g of milk, 2 eggs in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 1.
- Add 75 g of butter in the food processor bowl.
- Mix knead: 5:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Let rise in a warm place for about 1.5-2 hours.
- Preheat the oven at 180°C.
- Shape it into a round.
- Place the content of the dough on a baking tray to be covered in baking paper before.
- Setaside the dough on the baking tray during 30min.
- Brush 20 g of milk on the dough.
- Sprinkle 20 g of pearl sugar on the dough.
- Cook in the oven at 180°C during 20min.
- Cook for 5 more minutes if necessary.
- Transfer the content of the baking tray on a strainer.
Crème Pâtissière
- Add 500 g of milk, 1 vanilla bean in the food processor bowl.
- Mix manual: 8:00min / 90°C / Speed 2.
- Remove the standard blade.
- Remove the content of the food processor bowl in a bowl.
- Rinse the food processor bowl.
- Add 100 g of granulated sugar, 40 g of egg only the yellow, 40 g of cornflour (maïzena) in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Mix manual: 7:00min / 90°C / Speed 3.
- Add 50 g of butter in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in the bowl cling wrap on contact.
- Setaside the preparation content in a fridge.
- Whip Whipping Cream until stiff peaks form in a separate bowl.
- Gently fold the Whipping Cream into the cold Crème Pâtissière.
Assembly
- Carefully slice the Brioche horizontally into two equal halves.
- Spread the content of the preparation content on the dough.
- Spread the Crème Pâtissière filling evenly over the bottom half of the Brioche.
- Place the content of the dough over the preparation content.
- Place the top half of the Brioche over the cream filling.
- Sprinkle 15 g of icing sugar on the dough.
- Setaside the dough in the fridge during 30min.
- Serve Cold.
