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. 😉
Ahahaha this made me chuckle. I see where you’re coming from! I personally love the slight nuttiness with allllll of that cream. But this recipe works just as well without the wholemeal or course. Enjoy your pie down. I hope you recover and forgive me!
Of course. If I can tempt you away from any more of this madness, I recently had access to farine de gruau (high protein, very finely milled French T45 flour) and so made the brioche in Pierre Herme’s PH10 book. In baker’s percentages it’s 75% egg and 90% butter 😳. Highly recommended.
I made a rather large Nanterre (loaf made from smaller balls of dough) and turned most of it into possibly the greatest thing you can stuff into your gob… bostock! I get all weepy just thinking about it.
Best to freeze it before proofing. Though I’m sure you could proof then freeze then bake straight from frozen but I haven’t tested that. Will add to my list!
Hi Nicola, why doesn't the first prove need to be noticeable? I'm a bit confused as to why it doesn't need a first prove as yeasted doughs normally do? Thanks!
Nicola- this was absolutely amazing! I made 1.5x the recipe in a 9” pan, soaked with syrup from candying oranges, and filled with roasted strawberries instead of plums. I brought it to a potluck lunch and it was devoured. It was light textured, not too sweet, but still very decadent. The whole wheat brioche was a revelation, I can’t wait to make another batch as a loaf for eating as sliced bread.
This was an utterly satisfying project, i learned SO much! Next time i'll soak the brioche even more, i did not realize the crumb would hold up so well to the syrup and not become soggy. Delicious--it was my birthday cake!
So orange blossom water, Pearl sugar and plums are hard to get atm in NZ (I’ll keep my eye out for Pearl and orange blossom when in specialty stores). Would this work with apples pears or fresh kiwifruit - or any recommendations, and is there a substitute for orange blossom water??
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. 😉
Lie down* 🤣
Ahahaha this made me chuckle. I see where you’re coming from! I personally love the slight nuttiness with allllll of that cream. But this recipe works just as well without the wholemeal or course. Enjoy your pie down. I hope you recover and forgive me!
Of course. If I can tempt you away from any more of this madness, I recently had access to farine de gruau (high protein, very finely milled French T45 flour) and so made the brioche in Pierre Herme’s PH10 book. In baker’s percentages it’s 75% egg and 90% butter 😳. Highly recommended.
That sounds amazing. Did you make a loaf? Buns?
I am OF COURSE tempted. Though with summer basically over in the uk and stone fruits everywhere, my whole meal heart strings are being TUGGED.
I made a rather large Nanterre (loaf made from smaller balls of dough) and turned most of it into possibly the greatest thing you can stuff into your gob… bostock! I get all weepy just thinking about it.
Nicola, I love Tropezienne. So glad you’ve posted this recipe - thank you!
My pleasure! I hope it gives you the confidence to build your own brioche recipes too!
If you freeze the unbaked dough, do you freeze it after its first prove or later? Or before proving?
Best to freeze it before proofing. Though I’m sure you could proof then freeze then bake straight from frozen but I haven’t tested that. Will add to my list!
Thank you!
Hi Nicola, why doesn't the first prove need to be noticeable? I'm a bit confused as to why it doesn't need a first prove as yeasted doughs normally do? Thanks!
Nicola- this was absolutely amazing! I made 1.5x the recipe in a 9” pan, soaked with syrup from candying oranges, and filled with roasted strawberries instead of plums. I brought it to a potluck lunch and it was devoured. It was light textured, not too sweet, but still very decadent. The whole wheat brioche was a revelation, I can’t wait to make another batch as a loaf for eating as sliced bread.
This was an utterly satisfying project, i learned SO much! Next time i'll soak the brioche even more, i did not realize the crumb would hold up so well to the syrup and not become soggy. Delicious--it was my birthday cake!
So orange blossom water, Pearl sugar and plums are hard to get atm in NZ (I’ll keep my eye out for Pearl and orange blossom when in specialty stores). Would this work with apples pears or fresh kiwifruit - or any recommendations, and is there a substitute for orange blossom water??