TARTE TROPÉZIENNE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Warm the milk to 85°F degrees, and dissolve the yeast and salt. Fold in the sifted flour and salt, while adding 3/4 of the eggs. Lightly knead without over working the dough.

Step 2

Add the rest of the eggs then mix thoroughly. Melt the butter and pour it over the dough without mixing it, and cover it with a cloth.

Step 3

Place it in a warm place at about 80°F (27ºC) for 15-20 minutes until the butter runs under the dough.

Step 4

Mix the dough manually using a spatula until it is smooth and fill into baking molds.

Step 5

Leave to rise again in a warm place. Bake at 400°F (205ºC) for a few minutes so that the dough starts to rise uniformly.

Step 6

Lower the temperature to 350°F (176ºC) and continue baking for approximately 12-14 minutes.

Step 7

Make syrup with the water and sugar and the desired amount of the orange blossom.

Step 8

Once the brioche has cooled, soak it in the syrup until it is fully soaked with the syrup and leave to drain the excess syrup.

Step 9

For the ganache, heat the milk and cream to a boil. Slowly pour over chopped IVOIRE 35% in 3 parts.

Step 10

Add orange blossom to desires taste.

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