Tropezian log

Tropezian log

Jeffrey Cagnes et Cyrille Van Der Stuyft
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Advanced
Recipe Time Icon
1h30
7
Videos
Here’s a take on the traditional Tropezian pie, modernized and revamped into a log for the holidays: a soft brioche soaked in orange blossom-flavored syrup, an irresistible vanilla diplomat cream, all blended nicely with an orange marmalade.
Tropezian log
Completion time
Preparation
1h30
Baking
0h25
Resting
12h00
Techniques taught
  • Blanching a citrus fruit
  • Candying a citrus fruit
  • Preparing a marmalade
No items found.
  • Using a cookie cutter
  • Cutting out leavened dough
  • Flour a work surface
  • Baking a brioche
  • Mixing with a hand blender
  • Pasteurizing a mixture
  • Making a pastry cream
  • Whipping cream with a mixer
  • Making diplomat cream
  • Piping with a tip
  • Decorating with confectioner's sugar
  • Thinning a mix
  • Soaking in syrup
  • Brush coating
Discover the first step of this course for free

Step 1 : Orange marmalade

Jeffrey Cagnes et Cyrille Van Der Stuyft
Jeffrey Cagnes et Cyrille Van Der Stuyft
Pastry Chef / Best Craftsman of France Baker | Jeffrey Cagnes Paris / International trainer
Pastry Chef / Best Craftsman of France Baker | Jeffrey Cagnes Paris / International trainer

Step 2 : Kneading the brioche dough & Proofing

Step 3 : Rolling out the brioche dough, cutting & final proof

Step 4 : Baking the brioche

Step 5 : Pastry cream for the diplomat cream

Step 6 : Finishing the diplomat cream

Step 7 : Orange blossom syrup and log assembly

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