La Tropézienne

Ingrédients pour 8 parts

• 3 eggs
• 100 g. butter
• 50 g. sugar
• 20 g. powdered sugar
• 7 g. dry yeast
• 150 ml. whole milk
• 300 g. soft / patent flour
• 200 ml. cream
• 250 g. mascarpone

Ustensiles

• baking paper
• bowl
• oven

Préparation

1. 1

   Prepare the brioche: in a bowl, mix the flour, sugar, and yeast. Add the eggs one by one, then the milk and melted butter.

2. 2

   Knead the dough for 10 minutes, then let it rest for 1 hour 30 minutes.

3. 3

   Preheat the oven to 180°C (350°F).

4. 4

   Spread the dough on a baking sheet lined with parchment paper and bake for 30 minutes.

5. 5

   Prepare the cream: in a bowl, mix the mascarpone, liquid cream, icing sugar, and orange blossom water.

6. 6

   Beat until you get a smooth cream.

7. 7

   Let the brioche cool before cutting it in half horizontally and filling it with cream.

8. 8

   Sprinkle with powdered sugar before serving.