Tarte Tropizienne
Recipe
Ingredients
Brioche dough (I made it the same day..you van even refrigerate it ahead unproofed and use).
Brioche Dough(eggless)
All purpose flour-1 cup
Sugar-3tbsp
Yeast-1tsp
Butter-2tbsp
Buttermilk-1/3cup
Salt a pinch
Streusels(Topping)
All purpose flour-3tbsp
Butter-3tbsp
Brown sugar-3tbsp
Almond powder-3tbsp
Filling
Pastry cream
Egg yolks-2
Corn starch-1tbsp
Milk-1/3cup
Sugar-3tbsp
Vanilla essence-1/2tsp
Whipped heavy creamor buttercream(sweet)-1/2cup(I used heavy cream)
Syrup
Sugar-1/3cup
Water-1/3cup
Orange zest or rose essence-1tsp
Method
Brioche Dough(eggless)
Take flour yeast(i used instant,if using dry proof in warm water or milk and use) sugar butter and salt mix well.Add buttermilk little by little and make a ooth dough.Wrap it in cling and refrigerate.
Struesels
Combine flour butter brown sugar and almond powder and make a soft dough.Flatten it kerping in cling wrap and refrigerate.Later when you take the brioche dough out and make it ready for proofing take out the hardened streusel dough and cut into small cubes and use.
Filling
Pastry cream
Mix yolks with cornstarch well.Boil milk and sugar and add the yolk mixture and essence before milk starts boiling and keep stirring with whisk till it thickens and switch off flame.Cool and refrigerate covering with cling wrap on top of the bowl.
Syrup
Boil sugar in water adding orange zest just till sugar dissolves or add rose essence.Switch off flame and let it cool.
Now take out the Brioche dough knead slightly flatten it and keep in a rounded baking pan greased and lined.Do eggwash on top.Take the hardened streusels dough out and cut them to small cubes and sprinkle on top of the eggwashed brioche dough.
Keep it in warm place for raising.If you wish to have a really raised brioche base let it proof for atleast 1 1/2hour.I didnt want it much raised so proofed for 30 minutes.
Preheat oven to 180c.
Bake the proofed brioche dough for 20 to 25 minutes till crust is golden brown.
Now take out the brioche base and cool on rack.
Meanwhile take the refrigerated pastry cream and whipped heavy cream and fold in and combine and transfer to a piping bag and refrigerate.
Once brioche base is cooled cut into halves at the middle and apply sugar syrup on both inner areas generously using a pastry brush.
Now pipe in the cream on base half throughout.
Keep the top half on it and dust with powdered sugar on top(optional).
Yaay..the most delicious Tarte Tropizienne is ready..trust me it tastes so good that you forget the long procedure you did...
Ingredients
Brioche dough (I made it the same day..you van even refrigerate it ahead unproofed and use).
Brioche Dough(eggless)
All purpose flour-1 cup
Sugar-3tbsp
Yeast-1tsp
Butter-2tbsp
Buttermilk-1/3cup
Salt a pinch
Streusels(Topping)
All purpose flour-3tbsp
Butter-3tbsp
Brown sugar-3tbsp
Almond powder-3tbsp
Filling
Pastry cream
Egg yolks-2
Corn starch-1tbsp
Milk-1/3cup
Sugar-3tbsp
Vanilla essence-1/2tsp
Whipped heavy creamor buttercream(sweet)-1/2cup(I used heavy cream)
Syrup
Sugar-1/3cup
Water-1/3cup
Orange zest or rose essence-1tsp
Method
Brioche Dough(eggless)
Take flour yeast(i used instant,if using dry proof in warm water or milk and use) sugar butter and salt mix well.Add buttermilk little by little and make a ooth dough.Wrap it in cling and refrigerate.
Struesels
Combine flour butter brown sugar and almond powder and make a soft dough.Flatten it kerping in cling wrap and refrigerate.Later when you take the brioche dough out and make it ready for proofing take out the hardened streusel dough and cut into small cubes and use.
Filling
Pastry cream
Mix yolks with cornstarch well.Boil milk and sugar and add the yolk mixture and essence before milk starts boiling and keep stirring with whisk till it thickens and switch off flame.Cool and refrigerate covering with cling wrap on top of the bowl.
Syrup
Boil sugar in water adding orange zest just till sugar dissolves or add rose essence.Switch off flame and let it cool.
Now take out the Brioche dough knead slightly flatten it and keep in a rounded baking pan greased and lined.Do eggwash on top.Take the hardened streusels dough out and cut them to small cubes and sprinkle on top of the eggwashed brioche dough.
Keep it in warm place for raising.If you wish to have a really raised brioche base let it proof for atleast 1 1/2hour.I didnt want it much raised so proofed for 30 minutes.
Preheat oven to 180c.
Bake the proofed brioche dough for 20 to 25 minutes till crust is golden brown.
Now take out the brioche base and cool on rack.
Meanwhile take the refrigerated pastry cream and whipped heavy cream and fold in and combine and transfer to a piping bag and refrigerate.
Once brioche base is cooled cut into halves at the middle and apply sugar syrup on both inner areas generously using a pastry brush.
Now pipe in the cream on base half throughout.
Keep the top half on it and dust with powdered sugar on top(optional).
Yaay..the most delicious Tarte Tropizienne is ready..trust me it tastes so good that you forget the long procedure you did...
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