Tropézienne with pralines and olive oil
Ingredients
For
8
personnes
For the dough:
- 250g of flour
- 30g of sugar
- 1/4 teaspoon of salt
- 12g fresh baker’s yeast
- 1 tablespoon of orange blossom water
- 2 eggs
- 60g of mild-flavoured olive oil
- 1 egg for decoration
- 30g of pink pralines
For the olive oil custard:
- 220g of fresh whole milk
- 30g of full-fat single cream
- 1 vanilla pod
- 1 tablespoon of orange blossom water
- 2 egg yolks
- 75g caster sugar
- 8g of flour
- 12g of cornflour
- 15g semi-salted butter
- 40g of mild-flavoured olive oil
- 30g of pink pralines
Tip
The pralines add a crunchy texture to this delicious Tropézienne! If you love pralines, come and try our recipe for a walnut brownie sprinkled with pralines!
Instructions
Prepare the brioche:
- Pour the flour into a mixing bowl, then add the sugar, salt, crumbled baker’s yeast and orange blossom water.
- Next, add the whole eggs, followed by the olive oil. Mix everything together until you have a fairly sticky dough. Place it on a floured work surface and knead until the dough is firm. Shape it into a ball and place it in the mixing bowl. Cover with a tea towel and leave to rise for 2 hours away from draughts.
Meanwhile, prepare the olive oil custard:
- Bring the milk, cream, vanilla seeds scraped from the pod and orange blossom water to the boil. Meanwhile, whisk the egg yolks with the sugar, flour and cornflour in a mixing bowl. Pour the boiling mixture over the whisked eggs, stirring constantly, then return the mixture to the heat. Cook for a few minutes over a medium heat, stirring continuously with a spatula until the mixture thickens. Remove from the heat, add the lightly salted butter and mix in. Stir in the olive oil, then transfer the custard to a bowl, cover with cling film, and leave to cool. Crush the pink pralines and add them to the custard just before serving.
- Once your brioche dough has risen, knock the air out of it and shape it into a flattened ball. Place it on a baking tray lined with baking paper, then leave it to rise again for 30 minutes.
- Preheat the oven to 180°C. Beat an egg and brush it over the pastry. Then sprinkle it with roughly crushed pralines. Bake for 15 to 20 minutes. Leave to cool on a wire rack.
Dressage:
- Finally, cut the brioche into two discs of equal thickness, spread the custard over the bottom half right up to the edge (in a layer 1.5 to 2 cm thick) and cover with the top half.
- Serve the Tropézienne.
Tip
The pralines add a crunchy texture to this delicious Tropézienne! If you love pralines, come and try our recipe for a walnut brownie sprinkled with pralines!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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