The Real Tarte Tropézienne

Ingredients for 6 people
For the brioche :

• 300 g of flour
• 15 g of baker’s yeast
• 3 eggs + 1 egg yolk for the gilding
• 4 g of salt
• 150 g butter
• 45 g powdered sugar
• 1 lemon
• 100 g granulated sugar
• 50 cl of milk
• 1 vanilla pod
• 3 egg yolks
• 75 g powdered sugar
• 60 g of flour
• 2 tablespoons of orange blossom
  For the whipped cream:
• 125 g whipping cream (crème fleurette)
• 1 tablespoon of powdered sugar
  Preparation:
  Step: 1
  The day before, prepare the brioche dough.
  Step: 2
  Put the flour, salt, powdered sugar, yeast and eggs in the bowl of a food processor and blend for about 5 minutes.
  Step 3
  Add the soft butter and the lemon zest.
  Step: 4
  Blend again for 5 min.
  Step: 5
  Place in refrigerator covered with a cloth overnight.
  Step: 6
  The next day, roll out the dough to about 1.5 cm thick and 20 cm in diameter.
  Step: 7
  Put in a mould.
  Step: 8
  Let the dough rise covered with a cloth at room temperature for 2 hours.
  Step: 9
  Prepare the pastry cream:
  Step: 10
  Put the milk to boil with the vanilla pod split in 2.
  Step: 11
  Preheat the oven to 180°C (thermostat 6).
  Step: 12
  In a bowl, whisk the egg yolks and the powdered sugar vigorously.
  Step: 13
  Add the flour, then pour the boiling milk over it while stirring with a whisk and mix well.
  Step: 14
  Add 2 tablespoons of orange blossom and mix.
  Step: 15
  Put the whole to cook in the pan during 3 min, as soon as the boiling resumes while mixing.
  Stage: 16
  Once the cream is cooked and thickened, pour it on a plate, cover it with a cling film (to keep the humidity) and let it cool down quickly.
  Step: 17
  When the brioche has risen well after 2 hours, brush with an egg yolk diluted in a little water and sprinkle with granulated sugar.
  Step: 18
  Bake in a preheated oven at 180°C for about 30 minutes.
  Step: 19
  Once the brioche is cooked, take it out of the oven and let it cool down, then cut it into 2 pieces.
  Prepare the whipped cream:
  Step: 20
  Put in the freezer the bowl of the robot, the whisk and the fresh cream during 5 min
  Step: 21
  Whip the cream at medium and constant speed, when half set add the powdered sugar, increase the speed until the cream is firm. Set aside in a cool place.
  Step: 22
  When the custard has cooled, mix it with the whipped cream.
  Step: 23
  Using a piping bag, pipe the cream onto the brioche disk, close with the other disk, sprinkle with powdered sugar and set aside in the fridge until ready to serve.