First prepare the brioche dough. The dough is slightly sticky but it’s ok! Let it rise and prepare the pastry cream and the cream Chantilly in meanwhile, then refrigerate them.
For the pastry cream, please refer to my French Pastry Cream recipe here: https://www.myexcellentdegustations.com/french-pastry-cream/
Flour your hands and take out pieces of the dough, the size of a very small mandarin (the size is your choice actually). Place on a baking sheet and let rise.
Split the Brioche into half, using a bread knife. Set aside.
Place the mixture of the 2 creams in a piping bag, fitted with a star tip or a round tip.
Pipe the creams in half of each brioche and place back the top of each brioche on the cream to sandwich it.
๐ซ๐ท Mini TartesTropรฉziennes – Mini Tropรฉzienne Tarts
Prep Time 15 minutes
Cook Time 20 minutes
2 hours 30 minutes
Total Time 35 minutes
Servings 8
Ingredients
For the Brioche
- 2 cups all purpose flour
- 3 tbsp granulated sugar
- 4 oz whole milk, warm
- 1 egg
- 5 tbsp unsalted butter, melted
- 1 ยฝ tsp dry active yeast
- 1 tsp orange blossom water
- Pinch of salt
Filling
- French vanilla pastry cream and Cream Chantilly. For the French vanilla pastry cream, please refer to my recipe above.
For the Cream Chantilly
- 1 cup heavy cream
- ยฝ tsp vanilla extract
- 2 tbsp powdered sugar
Brushing
- 1 beaten egg mixed with 2 to 3 drops water
Garnishing
- 1/2 cup pearl sugar or crushed sugar cubes
- Powdered sugar for dusting(optional)
Instructions
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To make the Brioche, put yeast in the warm milk and let proof.
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In a large bowl, mix the egg with sugar and orange blossom water.
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Add in butter and the milk yeast mixture. Mix well.
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Pour in the sifted flour and salt. I only used a wooden spoon to mix well all the ingredients for about 5 minutes. The dough is sticky but don’t panic!
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Cover the dough (in that bowl) with plastic wrap and let rise until the volume is doubled. It may take 1 to 2 hours for the dough to double in volume, it depends of the temperature of your kitchen.
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In meanwhile, prepare the French vanilla pastry cream(please refer to my recipe above to make it). Let chill in the fridge.
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Prepare the cream Chantilly at this step as well, by whipping (using an electric mixer) the heavy cream and vanilla extract, then gradually add the powdered sugar. Whip for about 5 minutes or less, just until stiff peaks form. Cover and refrigerate.
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Place the dough on a floured working board. Note that the dough is slightly sticky but that is ok, just flour your hands and the working board, that helps. I would like to obtain a soft brioche that is the reason why it is not recommended to add too much flour to the dough.
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Flour your hands and take out pieces of the dough, the size of a very small mandarin (the size is your choice actually).
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Place the dough balls on a baking sheet that is lined up with parchment paper.
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ย Let rise for the second time until doubled in volume. I prefer to let the dough balls rise in my oven(not on). It may take 1 hour or less for the balls to rise.
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Gently brush the dough balls with a beaten egg to which you add 2 to 3 drops of water.
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Sprinkle pearl sugar or crushed sugar cubes on top of each dough ball.
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Bake in a 350 ยฐF preheated oven for about 20 minutes or until golden brown. Let cool.
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Split the Brioche into half, using a bread knife. Set aside.
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Take the pastry cream from the fridge and whisk it for few minutes until it’s smooth.
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Add the cream Chantilly to the pastry cream and gently fold it in.
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Place the mixture of the 2 creams in a piping bag, fitted with a star tip or a round tip.
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Pipe the creams in half of each brioche and place back the top of each brioche on the cream to sandwich it.
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Dust the Tropeziennes with powdered sugar if you prefer.
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Enjoy and refrigerate these pastries if not served immediately.