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Pete's avatar

I’m normally on board with your tweaks and adaptations but am utterly bewildered why you would want to use wholemeal flour in the brioche for a Tropézienne. 😵‍💫 For me, the golden crust and creamy yellow crumb are the very colours of Riviera sunshine on a plate. Too brown and I’m thinking less Tropez and more Tromsø. think I might have to go and lie down. 😉

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Fi's avatar

Nicola, I love Tropezienne. So glad you’ve posted this recipe - thank you!

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