Tropezian tart

Method

1. 1

   Preparation of brioche paste

2. 2

   To make the tropezian pie brioche dough, pour the baker's yeast with the milk into the robot bowl. Then add the whole eggs, flour, sugar and salt. Activate your robot and put 5 min at slow speed, until you get a soft paste.

3. 3

   Pasta rest

4. 4

   Stir in the ointment butter and knead for 5 min. Use a spatula to fold the dough in the centre of the robot bowl. Cover it with a food film and let the brioche dough rise at room temperature for 1h30.

5. 5

   Preparation of pastry cream

6. 6

   Meanwhile, make the pastry cream. Soak the gelatin leaves in a salad bowl with cold water. Heat the milk in a saucepan with the vanilla pod and 50 g of sugar powder. In a salad bowl, beat the egg yolks with the remaining sugar until the mixture whitens, then add the maizena. Mix with a spatula and gradually pour the boiling milk into the salad bowl without stopping to stir.

7. 7

   Cooking cream

8. 8

   Pour the pastry cream back into the pan and bring the mixture to a boil for 2 min, stirring always. Then transfer into the salad bowl, and incorporate the dried gelatin leaves. Mix, film and let sit cool.

9. 9

   Preparation of cream

10. 10

    Prepare the diplomatic cream. Add the grated vanilla pod to the cold pastry cream (350 g). Shake the liquid cream vigorously. Pour half the whipped cream into the pastry cream, then whip the mixture for a few minutes. Then reserve the diplomatic cream 30 min in the fridge.

11. 11

    Preheating the oven

12. 12

    Preheat oven th.6 (180°C). When the tropezian pie brioche dough is lifted, pour it into a missed mould. Then let the dough rise for another 1 hour.

13. 13

    Cooking

14. 14

    Make the dough with the egg yolk. Sprinkle with sugar in grains and bake th.5-6 (170°C) for 25 min.

15. 15

    Finish

16. 16

    Let cool on a grill for a few moments and cut the cake in half. Garnish the diplomatic cream base and put the other part of the cake over it. Reserve the Tropezian pie 1 hour in the fridge before tasting.

17. 17

    Service

18. 18

    When serving, powder the top with icing sugar.

Nutrition

calories

565

Indicative values from the source, for the original recipe.

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