Tarte Tropézienne

BY STÉPHANE GLACIER, M.O.F. PATISSIER

Makes around nine tropeziennes

CHEF'S TIP: Tropéziennes can be soaked in Cointreau® syrup for extra flavor.

crumble

INGREDIENTS:
340 g butter
170 g brown sugar
450 g T55 flour

METHOD:
Soften the butter using a beater fitted with a flat whisk. Add the brown sugar, then the flour. Blend until smooth. Leave to rest in the refrigerator for one hour.
Using a rolling mill, roll out to a thickness of 2 mm. Cut out disks of crumble using a plain cookie cutter 6 cm in diameter. Store in the refrigerator.

egg wash

INGREDIENTS:
600 g egg yolks
400 g milk

METHOD:
Mix together.

brioche

INGREDIENTS:
1 kg T45 flour
135 g sugar
25 g salt
50 g whole milk
600 g whole eggs
45 g yeast (35 g in summer)
25 g invert sugar
500 g butter
Almond slivers as required
Granulated sugar as required

METHOD:
Use eggs straight from the refrigerator. Knead all ingredients except the butter. Knead for five minutes on the second speed with a beater.
Gradually add the softened butter. Knead until the dough comes away from the bowl. The dough must be at 24°C.
Leave to rise for 30 minutes. Make a fold and spread on a baking tray, cover with plastic. Store in the refrigerator overnight. Cut.
Take 250 g of dough. Shape into balls, leave to rest and roll out into an 18 cm diameter disk.
Leave to rise for two hours at 25°C. Brush with egg wash. Sprinkle with almond slivers and granulated sugar.
Bake in a convection oven at 135°C for 35 minutes.

vanilla diplomat cream

(500 g vanilla diplomat cream for a 250 g brioche)

INGREDIENTS:
25 g fish gelatin powder 200 blooms
125 g water
3 kg vanilla pastry cream
2 kg 35% fat whipped cream

METHOD:
Moisten the gelatin with the cold water.
Smooth the pastry cream.
Whip the chilled cream to form a Chantilly.
Melt the gelatin and stir into the pastry cream.
Add the whipped cream.

vanilla syrup

INGREDIENTS:
1 vanilla pod
300 g 30°B syrup
100 g water

METHOD:
Split and scrape the vanilla pod.
Boil all ingredients together.
Allow to cool.

assembly

INGREDIENTS:
Decorative snow icing sugar as required

METHOD:
Cut the brioche in half lengthways, soak both halves in the vanilla syrup, then use a piping bag to pipe the vanilla diplomate into round balls. Allow to cool.
Position the top of the brioche. Sprinkle with decorative snow sugar.