Recipe Normandy

To prepare this dish

Ingredient list

Glazing syrup

250 g water
250 g raw sugar
100 g glucose
70 g gum arabic

Puff pastry brioche

1000 g bread flour (T45)
600 g T55 flour
30 g fine salt
180 g sugar
150 g Extra dry butter 84% fat
35 g orange blossom
550 g whole milk
75 g fresh yeast
300 g eggs
1000 g Extra dry butter 84% fat

Crème pâtissière

1500 g milk
375 g egg yolk
300 g sugar
75 g flour
75 g powdered cream

Tropézienne cream

2100 g pastry cream
700 g Original american cream cheese 34% fat
140 g gelatin mass (20 g gelatin + 120 g water)
28 g orange blossom
84 g Grand Marnier
1400 g Excellence whipping cream 35% fat

Cream cheese and almond streusel

200 g Elle & Vire gourmet butter 82% fat
100 g Original american cream cheese 34% fat
300 g T55 flour
340 g sugar
90 g almond powder
5 g lemon peel
5 g orange zest

Elle & Vire products used

Extra dry butter 84% fat

Original american cream cheese 34% fat

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Glazing syrup

   Bring the water, brown sugar, glucose and the gum arabic to the boil. Mix and leave to cool.
2. 2

   Puff pastry brioche

   Add the flour, salt, sugar, cubes of butter (1) and orange blossom to the kneading machine. The yeast which has been mixed together with the cold milk.
   Knead on the lowest speed, adding the eggs a little at a time for 3 minutes. Then, knead for 7 minutes on the second speed setting. The dough should be
   smooth. Chill for a minimum of 2 hours, preferably overnight, at 4°C.
   Using a dough sheeter, roll out the dough to 10 mm thick. Cover 2/3 of the surface with the dry butter (2). Fold in three then give a single turn. Then, give
   it another single turn. Chill for approx. 1 hour at 4°C.
   Give a third single turn. Roll out to 3.5 mm thick.
   Cut into 30 cm-wide strips. Moisten and roll up to form rolls. Leave to cool and cut into approx. 35 g pieces. Leave to rise in lined cake rings that are 8 cm
   in diameter and 2 cm high, at 26°C for approx. 2 hours 30 minutes. Bake for approx. 18 minutes, at 165°C in a fan-assisted oven. Using a brush, coat with
   the glazing syrup upon taking them out of the oven
   Chef's tip

   La pâte à brioche feuilletée doit être assez poussée avant d’être mise à cuire.

3. 3

   Crème pâtissière

   Make a crème pâtissière.
4. 4

   Tropézienne cream

   Loosen the crème pâtissière with the slightly warm cream cheese. Add the melted hydrated gelatine, Grand Marnier® and orange blossom. Then, fold in
   the whipped cream.
5. 5

   Cream cheese and almond streusel

   Mix all the ingredients together in a stand mixer with a K-beater attachment. Sift and then bake at 155°C for about 20 minutes. Leave to cool.
6. 6

   Assembly

   Cut the tops of the brioches. Using a piping bag with tip cut off, pipe 40 g of tropézienne cream. Arrange 6 g of almond streusel. Finish by placing the tops
   of the brioches, neatened up using a cutter, back on the cakes.
   RCS

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