Tarte Tropézienne

Cakes and tarts
Moderate
210 min
20 min
230 min

Ingredients

Brioche Dough:
2 Cups All Purpose flour
3 whole eggs
2 tbsp milk
2 tbsp + 3/4 tsp sugar
1/2 tsp salt
1/4 oz fresh yeast (or one package of active dry yeast)
5 oz (10 tbsp) butter

Orange blossom whipped White Chocolate ganache:
5 tbsp water
5 oz Valrhona Baking White Chocolate
(Ivoire 35% Baking bar / White Baking Chocolate Ivoire 35%).
1 Cup whipping cream (heavy cream)
Orange blossom water (add to desired taste)

Soaking syrup:
3 1/2 tbsp water
3 1/2 tbsp sugar
Orange blossom water (add to desired taste)

Instructions

Warm milk to 85°F degrees, dissolve the yeast and salt. Fold in sifted flour and salt, add 3/4 of the eggs. Lightly knead without over working the dough.

Add the rest of the eggs then mix thoroughly. Melt the butter and pour it over the dough without mixing it, cover with a cloth. Place in a warm place at about 80°F degrees for 15-20 minutes until the butter runs under the dough.

Mix the dough until smooth with a spatula and fill into baking molds.

Leave to rise again in a warm place. Bake at 400°F degrees for a few minutes so that the dough starts to rise uniformly.

Lower the temperature to 350°F degrees and continue baking for approximately 12-14 minutes.

Make syrup with the water and sugar and desired amount of the orange blossom.

Once the brioche has cooled, soak it in the syrup until it is fully soaked with the syrup and leave to drain excess syrup.

For the ganache, heat milk and cream to a boil. Slowly pour over chopped Valrhona Baking White Chocolate in 3 stages.

Add orange blossom to desires taste.