4 servings,
Crystallized Orange Peal :
- Peel of an orange
- Sugar and water
This step can be done the day before.
Clean the orange, cut the peel and slice it into strips.
In order to remove the bitterness blanch those strips 3 times ie put them in cold water and bring to the boil, let boil a few seconds... repeat this operation 2 more times...
Drain, then weigh them and put them in a saucepan with the same amount of sugar, then cover with water. Cook slowly until the water is almost totally absorbed.
Place the orange peels over baking paper and coat them with sugar. When dried, cut into small pieces... Reserved.
The Brioche Dough :
Prepare the dough the day before.
- 200 gr flour
- 2 whole eggs
- 25 gr sugar
- 75 gr melted butter
- 2 tbsp water + 2 tsp dry yeast
- 1 tsp salt
Re-hydrate the yeast in the water for 5 minutes.
Blend and knead the flour with the yeast, the salt, the sugar, the eggs and the melted butter. Use a food processor or knead by hand for about 10 minutes. Leave to raise one hour then punch it, roll up into a ball and reserve it in the fridge until the day after (covered with cling film)...
The day after, take the dough out of the fridge, roll it out 1,5 cm thick then leave to raise for 1h30 to 2 hours covered with a clean cloth... Then put in preheated oven (medium heat) for about 15 min. Turn it upside down and leave to cool down...
Meanwhile, prepare the cream :
As the original cream of the tropezienne tart is still a secret I chose to make a Mousseline Cream flavoured with orange, stuck with gelatin, and mixed with whipped cream.
- 25 cl milk
- the zest of an orange
- 2 egg yolks
- 50 gr sugar
- 30 gr flour (or corn starch)
- 2 sheets gelatin (about 4 gr)
- 100 butter (2 x 50 gr, softened)
- 10 cl cream
Bring to a simmer the milk with the zest of orange. Leave to infuse.
Then, in a large bowl, beat the yolks with the sugar, then add the flour or corn starch.
Hydrate the gelatin in cold water...
Remove the zest out of the milk, then pour it still warm over the previous mixture. Mix until homogeneous then put it back in the saucepan, cook until it thickens (about 1 minute). Place this pastry cream back in the bowl, put the gelatin, mix until dissolved and the butter (50 gr). Beat until homogeneous. Leave to cool down (room temperature).
When the pastry cream is at room temperature, whip the rest of the softened butter until smooth. Then add progressively the pastry cream and whip. It has to thicken (we have now a mousseline cream). Place in the fridge for 30 minutes...
Then whip the cream, and fold it in the mousseline cream.
Assembly :
Cut the brioche into 4 cm X 10 cm pieces. Slice them in 2.
Spread a generous layer of cream, put some crystallized orange peels, then gather the 2 halves...
Caramel Thread :
- sugar
- bit of water
Place the sugar in a sauce pan with a bit of water, cook it until it caramelizes. With the help of a fork, let run some caramel doing some quick horizontal movements over 2 wooden spoons to create the threads.
Shape those threads when still a bit warm...
Serve on the side with more cream on top, decorate with the caramel and some pieces of crystallized orange peel...
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