Tropezian-style raspberry vanilla baguette


For 8 people

Difficulty: average

Preparation time: 45 minutes
esting time : 2 hours
Cooking time : 20 minutes


  • 250g flour
  • 35 g sugar
  • 5 g salt
  • 1 egg
  • 10 g baking powder
  • 50 g softened butter
  • 1 case of orange blossom
  • pearl sugar

Crémeux diplomat (pastry cream + whipped cream

  • 250 g whole milk
  • 1 vanilla pod
  • 3 egg yolks
  • 25 g cornstarch
  • 25 g butter
  • 1 gelatine sheet
  • 250 g whipping cream, minimum 30% fat

Assembly: Soaking syrup

  • 50g water
  • 50g sugar
  • 2 cases of orange blossom
  • Raspberries



In your food processor bowl, start by adding the flour, sugar, salt, crumbled yeast (making sure that it doesn't come into contact with the salt) and then the eggs, milk and orange blossom.
Mix for around 5 minutes at mediumhigh speed.
Then add the butter and continue kneading for about 10 minutes.
Place a cloth on top of your bowl and let it rise for 1.5 hours in your (off) oven.
After 1.5 hours of rising, your dough will have tripled in volume.
Deflate the dough with your fist, driving out the air bubbles. Then place in the refrigerator for 30 minutes.
Cut your dough into three pieces and form your baguettes, then place them in your mould.
Cover with a cloth and allow to rise again for 30 minutes.
Brush your baguettes with an egg yolk and pearl sugar and bake for 20 minutes at 180°

Crémeux diplomat (pastry cream + whipped cream)

In a saucepan, heat your milk with the grains and your vanilla pod, until boiling
In the meantime, mix the eggs, sugar and cornstarch in a bowl.
Pour the warm milk over the egg-sugar mixture while mixing.
Pour the mixture into your saucepan and cook over medium heat, stirring constantly until thickened, remove from the heat, add your gelatine and the butter and mix.
Pour the cream into a dish and refrigerate until completely cooled.
Then whip the whipping cream and incorporate it into your pastry cream, mix gently until you have an even consistency.


Cut your brioches in half lengthwise, soak the inside with syrup.
Pour the crème diplomat into a piping bag then pipe the cream onto the brioche.
Place a few raspberries on the cream and close the baguette with the other part of the brioche.

The Result



Amel from Ma Vie Caramel

My name is Amel, I am better known as Ma Vie Caramel on Instagram.


I am a pastry lover and in 2017, I created my Instagram account and my blog a few years later


I love sharing my passion with greed and authenticity through photography and video.

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