Ingredients (for 6 people)
For the cream
1/2 skim milk: 50 cl
Sugar powder: 100 g
Egg (s): 3 Wheat flour: 50 g
Vanilla pod (s): 1 piece (s)
Whole liquid cream: 20 cl
Aroma Orange blossom: 4 drop (s)
For the dough
Fine salt: 2 pinches
Dehydrated baker's yeast: 5 g
Egg (s): 3 piece (s)
Sweet butter: 125 g
Sugar powder: 30 g
Water: 5 cl
Wheat flour: 250 g Sweet butter : 50 g
Sugar powder: 50 g
Sugar ice cream: 20 g recipe
Put milk to boil with the split vanilla pod in 2. Blanch the eggs with the sugar while whisking energetically. Add the flour, then pour the boiling milk over and mix well. Put the whole thing in the saucepan for 3 minutes, when the boil is boiling again. Once the cream has been cooked and thickened, let it cool down. In the mixer with the whisk, whip up the whole liquid cream and cold, and reserve in the fridge.
In the bowl, put the cold custard, add 1/3 of the whipped cream energetically, then add the rest gently, as well as the aroma of orange blossom.>
2For the brioche
In the bowl of the mixer, put the flour, salt and sugar. Dilute the yeast in warm water (max. 45 ° C). Add the eggs and diluted yeast to the flour and mix gently with the hook (a slightly sticky paste should be obtained). After 8 to 10 minutes of low speed kneading, the dough should be smooth and elastic. Then add the butter (at room temperature) cut into small pieces and knead until it is completely incorporated. Cover the dough with a stretch film and let it grow at room temperature for about 1 hour (or until it has doubled in size).
Then fold the dough by hand to make it fall back (it must return to its original volume), then keep it in the refrigerator for a quarter of an hour minimum.> Spread the brioche about 1.5 cm thick, then cut 1 disc of 20 cm in diameter and place it on a baking tray. Let it grow and double in volume once more.
For the frosting: sprinkle the top of the brioche of sugar, then deposit dice of butter. Bake at 200 ° C for 20 min.
Take out the bun and let it cool, then cut in 2 in the thickness.
With a pastry bag, place the cream on the open brioche disc. Then close the Tropézienne again and sprinkle with icing sugar before serving