For 4 people
For 4 people
When preparing the cream, put the milk to boil and pour the split vanilla pod
Tymented 2 eggs vigorously with 65 grams of sugar
Add 35 grams of flour and pour the milk over it
Cook the mixture in a saucepan for 3 minutes
After obtaining a thick cream, pour it on a plate and cover it with a cling film
Let cool
Work the whole liquid cream in a whisk robot and reserve it in the fridge
Put the pastry cream and add 1/3 of the whipped cream vigorously
Pour the rest delicately with the orange blossom aroma.
For the preparation of the brioche, put the rest of the flour, 20 grams of sugar and salt in a bowl
Pour the diluted yeast (having a temperature of 45°C)
Add the 2 remaining eggs and gently mix until a sticky paste is obtained
Incorporate 85 grams of butter and pour the lemon
Cover the dough using a cloth for 1 hour
To fall back the dough, fold it down
Spread the brioche and cut it into a 10 cm radius disc
Keep it in a refrigerator for at least 15 minutes
Place the dough on the baking sheet and let grow a second time.
To do the frosting, sprinkle the brioche with the rest of the sugar
Then place the butter cubes remaining above before baking for 20 minutes at a temperature of 200°C
For assembly, use a pastry pocket to set the cream on the brioche
Before serving, close the Tropézienne and sprinkle it with icing sugar.
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