Tropezienne pie : Regional recipes of the Riviera


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Tropezienne pie

 

  • 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
  • Cooking time : 30 minutes environ

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 ¼ of 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.

 

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