Recreating Bake off classics

August 23rd, 2016 Posted by Recipes No Comment yet

Ahead of the return of the Great British Bake Off tomorrow (Wednesday 24 August) we have been busy in the kitchen creating classic French patisserie recipes, a favourite on the show.

The first is a Tarte tropézienne, a filled brioche dessert pastry inspired by our recent trip to Saint-Tropez.


Serves 8

For the brioche:
– 15g fresh yeast
– 10cl milk
– 300g flour
– 30g caster sugar
– 1 tbsp orange-blossom water
– 3 large eggs
– 1 egg yolk
– 125g softened butter
– 20g icing sugar

For the cream:
– 500ml whole milk
– 3 eggs
– 2 egg yolks
– 100g plain flour
– 200g caster sugar
– 375ml double cream


For the brioche:
Gently heat the milk in a saucepan until warm. Crumble the yeast in the warm milk and let it melt. Add 100g of flour and let it rest for one hour in a warm room.
Beat the three large eggs. Add the rest of the flour, 1 tsp of salt, the sugar, the orange-blossom water to a large bowl. Mix together. Add the yeast mix and then the softened butter. Work the dough for approx. 10 mins in a food processor. Put a tea towel over the bowl and leave it to rest for two hours at room temperature.
Work the dough again and put it in a large non-stick tart mould. Cover it with a tea towel and leave the dough to prove for one hour.
Pre-heat the oven at 180°c (Thermostat 6). Brush the brioche with the egg yolk and a few drops of water. Bake for 30-35 mins.

For the cream:
Add the milk to a large saucepan and leave to heat gently. In a bowl, mix the three eggs, two egg yolks and caster sugar. Add the flour and mix again. Add the mixture to the saucepan with the milk, mix well and cook over a low heat. Bring it to the boil for a few minutes whilst whisking. Put the cream to one side and cool until lukewarm.

Whip the cream.

Once the cream is set, cut the brioche in two horizontally and add the cream between the two parts and sprinkle with the icing sugar.

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