Cooking recipe TROPEZIENNE PIE

TROPEZIENNE PIE

Cooking
30 min

Ingredients
For the brioche


15g of baking powder

salt

100g of flour(1)

300g of flour(2), it can be more

3 eggs(1)

50 g of caster sugar

125g butter

the yolk of an egg

50g of caster sugar



for the cream

1l of milk

2 cloves of vanilla

6 egg yolks(1)

150g of caster sugar(2)

120g of flour(3)



cream with butter

50g of caster sugar

1 large spoonful of water

2 egg yolks

250g of butter

for the brioche


mix the baking powder with a bit of warm milk then add the flour(1)


let it rest for two hours in a cool place (20°).

Put the flour in a fountain shape, mix the egg yolks(1) and add them to the flour. Add the caster sugar(1), the salt and the butter(1). Mix this preparation, then add the baking powder.

Mix again for at least a Πof an hour. Make a ball of the dough, cover and let it rest for 2 hours.

Spread butter in a cake tin, then add the dough. Paste some egg yolk on the dough, sprinkle with granulated sugar
Heat the oven to 180°. Cook the dough for 30mns.



For the cream

Cut the cloves of vanilla into 2 pieces lengthwise. Boil the milk with it.
Take it off the fire, let the vanilla infuse in the milk.

While whipping, mix the egg yolks(1), the caster sugar(2) and the flour(2) in a pan,

Put it back on the fire while mixing for 2 to 3 minutes, until the cream gets thick.



For the cream with butter

Make a syrup with water and caster sugar. Whip the butter and the egg yolks, add them to the syrup.



Final assembling

Mix the cream and the cream with butter.
Cut the brioche lengthwise. Spread the cream on the bottom, cover with the other part of the brioche and put it in the fridge.