Have you ever made a beautiful Tropézienne during the summer? We, not really… Until JP, the pastry expert i Bretons in the kitchen , invites us to make this dessert with a tempting name. This Polish dessert was originally an adaptation of a family recipe, revisited by pastry chef Alexandre Micka in 1952. Since then, it has come a long way.
Also read: Step-by-step recipe: maritozzi, delicious Italian cream brioches
“The recipe that I offer you is the classic tropézienne. But you can also make a cream based on strawberry jam, which goes really well. Or combine the flavors of vanilla-strawberry, apricot-rosemary…”suggests JP.
Quite easy and cheap dessert
Ingredients for 6 people
For the brioche:
• 500 g flour
• 6 medium-sized eggs
• 100 g of milk
• 20 g of honey
• 1.5 teaspoons of fine salt
• 100 g icing sugar
• 250 g unsalted butter
• 15 g baker’s yeast
For vanilla cream:
• 4 egg yolks
• 300 g milk
• 350 g of liquid cream
• 1 vanilla pod
• 100 g brown sugar
• 20 g cornstarch
• 250 g mascarpone
• 5 cl orange blossom water
• 3 sheets of gelatin
• 50 g brown sugar
Theme: Fruit dessert, Easy recipe, Summer recipe, Butter recipe
Step 1: the brioche dough
(To be done the day before the end of the day)
The amount of dough allows you to make two tropéziennes, but without this amount, the robot will have difficulty kneading the dough. The rest of the unused dough will make an excellent classic brioche… or another tropézienne! If you use dry baker’s yeast, dissolve it in slightly lukewarm but absolutely not hot milk.
Mix all the ingredients except the butter in the bowl of the food processor equipped with the hook.
In this recipe, the robot will be essential. “The success of your brioche depends on the kneading of your dough. Do not be afraid to knead for a long time, and after a while you will see that the dough comes away from the bowl. Please be patient, it can sometimes take more than 45 minutes. And it is almost impossible to make this dough without a pastry robot equipped with a hook. If you don’t have one, ask someone to lend it to you. Ultimate solution, if you don’t have one, order a slice of brioche dough from your baker »emphasizes JP.
Then knead for about ten minutes at medium speed (4 out of 10): at the end of this step, the dough should be quite compact and come away from the walls of the bowl.
Add the butter that has been at room temperature for several hours and cut into small pieces. Knead on medium speed (4 out of 10) until the dough completely separates from the bowl.
The duration of this kneading phase depends on several things: the temperature in the room, the type of flour and the robot. One thing is for sure, it takes time. On my stand mixer, I had to spend more than 20 minutes to get the dough completely loose and shiny. Place this dough in a large salad bowl. Cover it with two layers of cling film to prevent it from drying out. Refrigerate the salad bowl overnight. This phase can last from 12 to 18 hours.
Step 2: vanilla cream
(To be done the day before)
Whisk brown sugar, egg yolks and cornstarch together.
Pour the creme fraiche, milk and vanilla seeds into a saucepan. To boil.
Pour the boiling milk-cream mixture into the brown sugar-yolk-cornstarch mixture. Mix and return to the pan.
Bring to a boil over medium heat; the mixture thickens quickly. Remove from heat after 1 minute of boiling. Add the gelatin and mix. Add the mascarpone and then the orange blossom water.
Then put in the fridge and be careful to “film on contact”. JP specifies: “Since this recipe is prepared over two days, you must prevent the cream made the day before from drying out in the cold. It is therefore necessary to “film by contact”: This involves placing a transparent film on the surface of the cream while it is still warm to avoid contact with the air. This means that the cream does not crust when it cools and remains homogeneous when you whip it the next day. »
Step 3: shaping, growing and cooking the brioche
(D-Day)
In the morning, the brioche dough more than doubles in volume. Cut it into two equal pieces.
Use a rolling pin to roll out one or two pieces to a thickness of approximately 1.5 cm.
Using a ring, cut a circle 22 to 24 cm in diameter. Let this dough rest for at least 2 hours in a fairly warm room.
At the end of this rise, brown it with a brush and a beaten egg. Then put brown sugar on the dough – which you can easily find in the supermarket.
Cook for 15 minutes on a rotating heat. Then cool on a wire rack.
Step 4: preparing and poaching the cream
(D-Day)
Take the cream out of the fridge (you will see that it has set overnight), beat it with a whisk or electric mixer to restore its smoothness.
“The secret behind whipped cream is the temperature: everything must be as cold as possible. Not only the creme fraiche must be cold, but also the mixing bowl and the whisk you use. Furthermore, the more fat the liquid creme fraiche contains, the better the cream rises. The ideal is a cream with 35% fat. Above all, don’t go below 30% fat”says JP.
In a mixing bowl or in a salad bowl that you have cooled in the fridge, put the liquid creme fraiche, also very cold. Beat it with a mixer until it stiffens.
Trick: In order for the whipped cream to mix intimately with the second cream, it should not be whipped too hard, it should remain relatively flexible (see picture).
Mix the whipped creme fraiche and the softened vanilla cream. Pour this mixture into a piping bag fitted with a 1cm diameter smooth nozzle.
Cut your brioche horizontally and stir the cream harmoniously.
All you have to do is put some icing sugar on top of the cake. You can enjoy the cake right away… Or if you’re patient, the next day because tropézienne only gets better!
