507711655-Opera-Patisserie-Cedric-Grolet-1

TROPÉZIENNE
Serves 10
Preparation time: 40 minutes
Cooking time: 30 minutes
Resting time: 5 hours
For the brioche dough
4 cups plus 2½ tablespoons
(500 g) pastry flour
1½ teaspoons (9 g) salt
⅓ cup plus 1 tablespoon (75 g) superfine sugar
½ (27 g) cake yeast, or 1½
tablespoons active dry yeast
(dissolved in milk or water)
1½ teaspoons (6 g) vanilla extract
6½ large (325 g) eggs (1⅓ cups)
3 tablespoons (25 g) vanilla powder
1¾ cups (3½ sticks/400 g) unsalted butter
⅓ cup (70 g) pearl sugar
For the orange pastry cream
1¾ cups plus 2 tablespoons
(450 g) whole milk
3½ tablespoons (50 g) whipping cream
2 vanilla beans
5⅓ large (90 g) egg yolks (⅓ cup)
⅓ cup plus 2 tablespoons (90 g) superfine sugar
1½ tablespoons (25 g) custard powder
3½ tablespoons (25 g) all-purpose flour