Tropézienne Cake 👨‍🍳

 Tropézienne Cake

The Tropézienne cake is a Polish recipe that became famous in the city of Saint-Tropez in southern France.

Ingredients

The brioche:

250g flour

1 tsp salt

40g sugar

10g fresh baker's yeast

3 eggs

125g softened butter

1 egg for glazing

sugar pearls

The diplomat cream:

250ml milk

1 vanilla bean

2 egg yolks

60g sugar

30g cornstarch

2 sheets of unflavored gelatin

200ml heavy cream (30% fat)

Preparation

In the bowl of a stand mixer, place the sifted flour, salt (in the corner), sugar, and make a well in the center. Then crumble the yeast into this well. Caution: the salt should not touch the yeast, otherwise there will be no fermentation. Next, add the eggs and beat at speed 2 for about 8 minutes.

While still beating, gradually add the softened butter. Once all the butter has been added, beat for another 10 minutes. The dough should come away from the bowl.

Let the dough rest at room temperature for about 1 hour. Next, remove the air from the dough (just knead it) and then refrigerate for 2 hours.

Then remove the dough from the refrigerator and roll it out into a circle about 22 cm in diameter (do not knead it again).

Grease the ring/circle and place it on the baking sheet already lined with parchment paper. Then place the brioche dough inside this circle. Sprinkle with sugar pearls.

Bake for 30 minutes at 160°C.