Once again, I joined a challenge with some amateur bakers on Instagram, and it was about adding a twist to the famous French dessert “the Tropezienne Tart”. This dessert is a round brioche, flavored with orange blossom water, cut in half, stuffed with cream (crème diplomate or crème au beurre), and topped with pearl sugar.
My version of Tropezienne tart consists in a classic brioche, stuffed with crème diplomate, an orange curd and some orange supremes. I also decorated the top of the brioche with some candied orange peels.
- 250g of flour
- 4g of instant yeast
- 5g of salt
- 50g of sugar
- 50ml of warm milk
- 2 eggs (100g), at room temperature, lightly beaten
- 110g of butter, softened, at room temperature
- 1 egg to brush the dough
- some candied orange peels
- Combine the warm milk and the yeast together.
- In a large bowl, mix flour, salt, 2 eggs, sugar and milk/yeast mixture.
- If you are using a stand mixer, mix with the dough hook for 5 minutes, then add butter gradually and mix for 2 minutes until well combined.
- If you are handmaking the brioche, knead well for 10 minutes then add the softened butter gradually and knead for 5 minutes until well combined.
- Put the dough in a bowl, cover and leave for 2 to 3 hours until doubled in size.
- Knead the dough for 1 minutes to eliminate the gas, cover well with a cling film then leave to rest in the fridge for 30min to 2 hours.
- Spread the dough on a slightly floured surface. The thickness should be about 1cm.
- Cut the dough according to the size and shape of your mold.
- Place the dough in the mold, cover with clean tea towel, and leave to double in size for 1 hour.
- Brush the dough with an egg.
- For the decoration, I used some candied orange peels.
- Bake for 25 to 30 minutes in a preheated oven at 160°C.
The Cream (crème diplomate)
- 150ml of milk
- 1 + ½ tbsp of cornstarch
- 40g of sugar
- 2 egg yolks
- 3g of gelatin powder (or 1 gelatin leaf)
- 100ml of double cream (whipping cream)
- Bring the milk to a boil.
- Mix the egg yolks with the sugar until it turns white and fluffy.
- Add the cornstarch an combine well.
- Add half of the milk to the mixture and whisk.
- Add the remaining milk and cook over medium heat.
- Stir continuously until the cream starts to thicken.
- When the cream is ready, transfer in a glass bowl and cover with a cling film. The film should be touching the surface of the cream.
- Leave the cream to cool completely in the fridge for 30 minutes.
- Dilute the gelatin in water according the instruction of the gelatin package, then add it to the cream.
- Whip the double cream until stiff.
- Spoon the whipped cream into the cream and combine gently.
- Put the cream in an icing bag and leave to rest for some minutes.
The Orange Curd
- Juice of 2 big oranges
- Zest of 1 orange
- 1 egg
- 1 egg yolk
- 35g of sugar
- 12g of cornstarch
- 90g of cold butter
- Put the orange juice and the zest in a cooking pan and bring to a boil.
- Mix the egg, the egg yolk and sugar until the mixture whitens, then add cornstarch.
- Pour the boiled juice slowly on the egg mixture and stir.
- Bring the mixture on medium fire until it turns creamy.
- When the cream is ready, remove from fire add the butter cut into cubes and mix well until butter completely melts.
- Pour the curd in a glass bowl and cover with a cling film. Make sure the film is in contact with the cream to avoid having a solid cream layer on top when it cools.
- Let the curd cool in the fridge for at least 30 minutes.
- The brioche
- The Cream (crème diplomate)
- The orange curd
- Some orange supremes
- Cut the cold brioche horizontally.
- Make a contour with the cream on the lower half of the brioche and spread the orange curd in the middle.
- Spread some of the cream on top of the curd and place some orange supremes.
- Place the upper half of the brioche