Tart Tropezienne



For the Brioche Dough:

For the Cream:


For the Brioche Dough:

In a bowl add the flour, yeast, sugar, and salt.

Add the eggs and beat for 1 minute at low speed, scraping down the sides of the bowl as needed.

Add the milk (with the melted butter) and continue beating at low speed for 5 minutes.

Stop the machine, scrape dough off the hook, and beat for another 5 minutes.

Add the wine and mix until getting a soft and uniform dough.

Place the dough in a large bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about 2 to 3 hours.

Deflate the dough gently.

Shape the dough into a round shape loaf and place on a baking sheet pan lined with parchment.

Let the dough rise uncovered in a warm place for about an hour.

Preheat oven to 180°C.

Gently brush the top of the brioche with the egg wash and sprinkle with the rock sugar.

Bake the brioche in the center of the oven for about 50 minutes.

The brioche should be soft, puffed and golden.

Remove the brioche from the oven and immediately take the brioche off the baking sheet and place onto a wire rack to cool.

For the cream:

For the cream, whisk the sugar with the egg yolks until pale.

Add the flour and cornstarch and whisk until smooth.

Bring the milk to a simmer on low heat. Gradually add 1/2 of the hot milk to the sugar-yolk mixture, whisking vigorously to prevent the eggs from scrambling.

Pour this mixture back into the saucepan and cook over low heat, whisking constantly, until the mixture thickens and boils.

Take off the heat and cool a bit. Add softened butter, orange water, and kirsch.

Pour into a bowl and cool slightly. Press a piece of plastic wrap on the surface and refrigerate until chill thoroughly.

Whip the cream with the honey until soft peaks form. Fold half the whipped cream into the pastry cream to loosen it up. Fold in remaining cream until smooth.

To assemble, cut brioche in half horizontally. Smooth cream mixture over bottom layer, and place second layer gently on top. Serve.