Recette Tarte tropézienne | Produits Laitiers de France
dairy-products-from-france.com
Brioche dough Work the butter to soften it and keep it at room temperature. Dissolve the yeast in a little wa
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Ingredients
- Brioche dough
- 125g butter
- 10g organic yeast
- 135.5g whole eggs
- 250g flour
- 5g salt
- 25g caster sugar
- 12.5g whole milk
- 5g glucose crystal
- 500g prepared base cream glaze (beaten egg yolk with a little water)
- Nib sugar or pearl sugar
- Custard
- 125g milk
- 125g cream
- 80g egg yolks
- 50g caster sugar
- 12.5g cornstarch
- 12.5g flour
- Buttercream
- 22.5g whole eggs
- 90g sugar
- 22.5g water
- 90g butter
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