Tropézienne Tart

BRIOCHE DOUGH

• In the bowl of the food processor fitted with the hook, place the flour and salt. Dig a well and add the unsweetened condensed milk, eggs, sweetened condensed milk and yeast. Knead for 5 minutes on second speed.
• Add the soft butter in pieces and knead for 10 minutes on second speed. Leave to stand for 1 hour at room temperature.
• Degas the dough on a lightly floured work surface then roll out the dough to 2 cm thickness, cut out a circle 24 cm in diameter and leave to rise for about 2 hours at 26°C.
• Preheat the oven to 180°C (convection heat).
• Brush the brioche with sweetened condensed milk and sprinkle with granulated sugar.

PASTRY CREAM

• Beat the egg yolks on a double boiler.
• Add the condensed milk while continuing to beat.
• Add the egg white and the scraped vanilla pod, and mix well until you obtain a homogeneous cream.
• Finally add the previously hydrated and melted gelatin.
• Remove to a tray, film in contact and cool quickly.

"DIPLOMATE" CREAM

• Whip the liquid cream to a firm texture, and delicately add to the previously softened pastry cream.

ORANGE BLOSSOM SYRUP

• Boil the water and the sugar.
• Add the orange blossom.
• Let cool.

ASSEMBLY

• Divide the brioche in two.
• Soak each side with the orange blossom syrup.
• Using a piping bag fitted with a 10 mm plain tip, pipe regular balls of vanilla diplomate cream.
• Cover with the brioche hat