Tropezian log

Tropezian log

Jeffrey Cagnes et Cyrille Van Der Stuyft
Difficulty Icon
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

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
Jeffrey Cagnes, who has been passionate about pastry from an early age, has established himself as one of the greatest talents of his generation. After distinguishing himself while working for the Stohrer House and winning the hearts of gourmets with his daring creations, Chef Cagnes returns to VoilaChef for the third time to share his unique expertise.

Cyrille Van Der Stuyft, virtuoso baker and 2015 Best Craftsman of France (MOF), is renowned for his precise techniques and his love of working with dough. True to his demanding, creative approach, he has also decided to return to VoilaChef to enhance your festive season.

They have designed three exclusive courses that brilliantly reinterpret classics and offer a skillful blend of their pastry and bakery expertise: a braided stollen, garnished with marzipan, a light and gourmet orange-flavored Tropézienne-style log and a marbled hazelnut and chocolate king cake with an elegant finish. Discover and master with ease this trio of festive recipes that will dazzle your guests

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