Tropézienne tart

For 6-8 people

Difficulty : medium

Price : medium

Preparation time: 1h30

Resting time: about 2 hours

Cooking time: 20 to 25 minutes

Ingredients

For the brioche

For the finishing touches

For the soaking syrup

For the light mousseline cream

Pour the water and sugar into a small saucepan.

Bring to a gentle boil, stirring until the sugar is completely dissolved.

Remove from the heat and add the vanilla.

In the bowl of the stand mixer, add the crumbled yeast, flour, sugar, salt, vanilla, lukewarm milk, and eggs. Mix for 5 minutes on low speed.

Add the softened butter, then knead for 5 minutes on medium speed until you get a soft dough. Cover and let rise for 1 hour 30 minutes.

Dégazer la pâte et l’étaler dans un moule rond de 24 cm. Laisser pousser encore 30 minutes.

Brush with the egg yolk and milk mixture, then sprinkle with pearl sugar and sliced almonds.

Bake for about 20 to 25 minutes at 170°C. Let cool.

Heat the milk with the vanilla. Whisk the egg yolks and sugar, then add the cornstarch. Pour in the hot milk, cook until thickened, and let cool.

Using a stand mixer or electric whisk, beat the cold pastry cream with the softened butter.

Whip the cream into a soft whipped cream and gently fold it in to obtain a light mousseline cream.

Cut the brioche in half, then lightly brush the base with syrup before piping in the mousseline cream. Close it, then chill before serving.

Equipment tip:

Use an AIRSYSTEM perforated stainless steel loaf pan for even baking and a crispy brioche crust.

Recipe tips:

If your kitchen is cool, let the dough rise in a turned-off oven with the light on.
The pastry cream must be completely cold before adding the butter.
You can flavor the brioche with a little orange blossom water.

A recipe by :

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

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

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