Tropézienne recipe by chef Bertrand Balay

Tropézienne recipe

The iconic Provençal dessert revisited by chef Bertrand Balay

Chef Bertrand Balay shares his exclusive recipe for the famous Tropézienne, made using our fibreglass mould, specially designed to ensure perfect baking and an ideal shape. This traditional recipe, a true symbol of indulgence and artisanal expertise, has been adapted to serve 15 individual desserts.

For pastry enthusiasts looking to recreate this delicious treat, discover our fibreglass hamburger mould reference 010279 (also available in silicone, reference 011309), as well as our full range of fibreglass moulds designed to make your work easier and enhance your creations.

 

 

 

 

Step 1: Brioche dough

Ingredients:

• 1200 g Gruau flour PatisFrance
• 22 g Salt
• 170 g Caster sugar
• 45 g Fresh leavening yeast Puratos
• 730 g Egg
• 500 g Butter
• 250 g Mimetic incorporation Puratos

Method:

Mix all ingredients except the butter on first speed. Once the dough starts to come away from the bowl, add the fats in small cubes, then continue mixing on first speed. Stop the mixer when the dough comes away cleanly. Leave to rest for 1 hour at room temperature. Give it a fold, then stop fermentation by placing the dough briefly in the freezer. Store at 4°C.

Once the dough is well chilled, divide into 50g pieces.

Roll each piece out with a rolling pin before placing them on a perforated baking mat. Egg wash before proofing. Egg wash a second time, then sprinkle flaked almonds and pearl sugar on each brioche.

Step 2: Tropézienne soaking syrup

Ingredients:

• 300 g Water
• 75 g Sugar
• 5 g Kirsch
• 5 g Orange blossom water PatisFrance

Method:

Bring the water and sugar to a boil to make a syrup. Add the flavourings last.

Step 3: Vanilla cream

Ingredients:

• 416 g Patiscrem PatisFrance
• 1.5 P Vanilla pod PatisFrance
• 83 g Egg yolk
• 108 g Sugar
• 7.5 g Gelatine powder PatisFrance
• 45 g Hydration water
• 416 g Mascarpone
• 6 g Kirsch
• 6 g Orange blossom water PatisFrance

Method:

Make an anglaise cream by heating it to 85°C, incorporate the gelatine mass and strain through a fine sieve. Chill.
Whisk the mascarpone in the stand mixer and gradually add the cold anglaise. Flavour the cream at the end. Use 55g of cream per piece.

Step 4: Raspberry compote

Ingredients:

• Topfil raspberry Puratos Q.S

Method:

Fill the centre of each Tropézienne.

Assembly and finishing: the art of the perfect Tropézienne

Cut the brioches in half and soak the inside. Pipe the vanilla cream with a piping bag, then place raspberries around the edge. Finish with a spoonful of raspberry compote in the centre. Decorate by dusting with Déco Neige.
Of course, this recipe can be adapted using the full range of Topfil Puratos fruit compotes.

Ingredients

Equipment and ustensils

• Mould for Tropézienne

Recipe steps

• Step 1: Brioche dough

• Step 2: Tropézienne soaking syrup

• Step 3: Vanilla cream

• Step 4: Raspberry compote

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