Tarte Tropézienne with Orange Blossom Cream

What you need

• 300 g (2 1/2 cups) bread flour
• 110 g (1/2 cup) sugar, 40 g for the dough, 70 g for the cream
• 6 g (1 tsp) salt
• 7 g (2 1/4 tsp) active dry yeast
• 4 large eggs, 3 for the dough, 1 for the glaze
• 325 ml (1 1/3 cups) whole milk, 60 ml warm for the dough, 1 tbsp for the glaze, 250 ml for the cream
• 150 g (5 oz) unsalted butter, softened, plus a little for the tin
• 40 g (1/4 cup) pearl sugar
• 3 egg yolks
• 30 g (1/4 cup) cornstarch
• 1 tsp vanilla extract
• 1 tbsp orange blossom water
• 150 ml (2/3 cup) heavy cream, cold

Method

Restated from the original video

1. 1

   Mix the flour, 40 g of the sugar, the salt and the yeast in the bowl of a stand mixer. Add 3 of the eggs and 60 ml (1/4 cup) of milk warmed to about 35 °C (95 °F).

2. 2

   Knead on medium speed for 8 min, until the dough pulls away from the sides of the bowl.

3. 3

   Add the butter in small pieces, kneading until each is absorbed. Continue for 8-10 min, until the dough is smooth, glossy and stretchy. It stays soft and sticky.

4. 4

   Cover and leave at room temperature until doubled, 1 1/2 h. Chill for 30 min to firm it up for shaping.

5. 5

   For the custard cream, whisk the yolks with the remaining 70 g sugar and the cornstarch until pale.

6. 6

   Heat 250 ml (1 cup) of milk until steaming, then pour it onto the yolks, whisking all the time.

7. 7

   Pour everything back into the pan and cook over medium heat, whisking, until thick and bubbling, 1-2 min. Stir in the vanilla.

8. 8

   Scrape the cream into a bowl, press cling film onto the surface and chill for at least 2 h.

9. 9

   Butter a 24 cm (9 1/2 in) springform tin. Shape the dough into a ball, flatten it to a 20 cm (8 in) disc and press it into the tin.

10. 10

    Cover and leave until puffy, about 1 h. Heat the oven to 190 °C (375 °F) toward the end.

11. 11

    Beat the last egg with 1 tbsp of milk and brush it over the dough. Scatter the pearl sugar on top.

12. 12

    Bake until deep golden and the center reaches 93 °C (200 °F), 30-40 min.

13. 13

    Cool in the tin for 10 min, then on a rack until completely cold.

14. 14

    Beat the chilled custard cream until smooth and stir in the orange blossom water. Whip the cream to stiff peaks and fold it in, in two additions.

15. 15

    Slice the brioche in half horizontally with a serrated knife. Spread the cream over the bottom half and set the top back on.

16. 16

    Chill for 30-60 min before slicing.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.