La Tropézienne – Saint-Tropez Custard Brioche

Steps

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1. 1
   Make the brioche dough: combine all-purpose flour, granulated sugar, instant yeast, and salt in a mixing bowl.
   ≈0:36
2. 2
   Add cold eggs and cold milk, and mix until just combined. If using fresh yeast, add it together with the eggs and milk.
   ≈0:45
3. 3
   Increase mixer speed to medium and mix until the dough pulls away from the sides of the bowl, scraping down frequently to ensure even incorporation. This should take around 8 minutes.
   ≈0:53
4. 4
   Check the dough temperature—it should be around 20°C (68°F). If the dough is too warm, the butter will melt and affect the final brioche texture.
   ≈1:17
5. 5
   Add chilled, cubed butter and continue mixing until fully incorporated, about 8 more minutes, scraping down the sides as needed.
   ≈1:33
6. 6
   Perform the windowpane test—the dough should stretch thin without tearing, indicating proper gluten development.
   ≈2:00
7. 7
   Shape the brioche dough into a tight round and let it rise until doubled in size, about 2 hours.
   ≈2:06
8. 8
   Punch down the risen dough and shape it into a tight log. Place on a frozen tray, wrap in plastic film, and refrigerate overnight.
   ≈2:31
9. 9
   Make the streusel: mix butter, flour, sugar, a pinch of salt, and vanilla until just combined. Refrigerate, then grate using a cooling rack and freeze.
   ≈2:48
10. 10
    Remove the brioche dough from the refrigerator after its overnight rest. Refrigeration strengthens the dough, develops flavor, and makes it easier to handle.
    ≈3:03
11. 11
    Divide the brioche dough into three equal portions (300g/10oz each) and shape each into a tight round.
    ≈3:20
12. 12
    Refrigerate the shaped rounds for about 30 minutes. Then flatten each into a disc. If the dough shrinks while rolling, that's a good sign—it means the brioche was properly mixed. Refrigerate again if needed.
    ≈3:33
13. 13
    Keep one brioche disc for the recipe and freeze the others for later. Roll the reserved disc to a 23cm (9-inch) diameter.
    ≈3:50
14. 14
    Prick the dough all over to allow even proofing. Press down around the border to create a nice dome shape.
    ≈4:07
15. 15
    Let the brioche proof for about 2 hours. Brush with egg wash, top with streusel, and bake at 180°C (350°F) for approximately 25 minutes.
    ≈4:21
16. 16
    Make the pastry cream (for diplomat cream): heat milk on low heat with a dash of vanilla powder. Add one quarter of the sugar and stir well.
    ≈4:41
17. 17
    In another bowl, whisk together egg yolks, sugar, cornstarch, and flour.
    ≈4:59
18. 18
    When the milk is hot, slowly temper the egg yolk mixture by adding it gradually while whisking constantly.
    ≈5:06
19. 19
    Once fully combined, return the mixture to the saucepan and bring to a boil.
    ≈5:17
20. 20
    Once the custard boils, continue whisking constantly for 2 more minutes—this is crucial for proper texture.
    ≈5:25
21. 21
    Remove from heat, add softened gelatin and mascarpone, and blend with an immersion blender until smooth.
    ≈5:33
22. 22
    To cool the custard faster, spread it over a frozen baking tray lined with plastic wrap and refrigerate overnight.
    ≈5:42
23. 23
    Make the diplomat cream: transfer whipped cream to a separate container. In the same chilled mixing bowl, smooth out the cooled pastry cream before gently folding in the whipped cream.
    ≈6:02
24. 24
    Pour the diplomat cream into a mold, shape it into a thick wheel, and freeze overnight.
    ≈6:47
25. 25
    Make a light syrup based on water, sugar, orange peel, vanilla, and orange blossom water. Alternatively, flambe with Cointreau.
    ≈6:58
26. 26
    Once the brioche is baked and cooled, moisten it with the syrup: do the top first, flip, and then do the bottom. This ensures even moisture distribution without over-soaking.
    ≈7:13
27. 27
    Cut the brioche top upside down into 8, 10, or 12 portions. Cutting upside down keeps the crust intact.
    ≈7:29
28. 28
    Unmold the frozen diplomat cream wheel and place it over the brioche base. Arrange the brioche slices in order, refrigerate for a few hours until the filling is completely thawed, then portion.
    ≈7:39
29. 29
    Make strawberry compote: puree about half the strawberries with a dash of lemon juice. Heat the sugar and agar-agar mixture, bring to a boil, and chill until set. Blend with an immersion blender and fold in the remaining strawberries.
    ≈8:02