Vanilla and raspberry baguette "Tropézienne" style

If you don't know the Tropézienne cake , I'm going to show you one of the most French pastry creations. If you do, you'll know that it's a real delicacy. And with this recipe for Vanilla and Raspberry Baguette in the "Tropézienne" style , we wanted to give it a twist and present it in the form of a bar and with a different filling. A perfect option for a snack or breakfast. Although I don't want to fool you, any time is a good time to enjoy this wonder!

The recipe for the original cake, with all its history, can be found on the blog. This fluffy brioche filled with cream is a wonderful invention by a Polish pastry chef; but, curiously, it owes its name to the wise suggestion of Brigitte Bardot . The actress tried it during a shoot in Saint Tropez and fell in love with such a delight. The rest of the story, as well as the making of the original cake, you can find here .

Before sharing the recipe, I would like to highlight some details that, in my opinion, are essential in the preparation of brioche . Firstly, the importance of the dough's resting time must be given due importance, because it greatly influences the final result and we want a spongy brioche . Secondly, the baking surface and, in this case, the De Buyer perforated baguette tray is a first-class ally. In less time, we will have perfectly baked brioche bars, evenly and without the base getting wet .

And now, here is the recipe for these Vanilla and Raspberry Baguettes in the "Tropézienne" style . Enjoy!

Below you will find the video and step-by-step instructions for preparing these homemade stuffed baguettes:

Ingredients

For the brioche:

• 250 g of common flour
• 110 g whole milk
• 35 g of sugar
• 5 g of salt
• 1 egg
• 10 g baker's yeast (fresh)
• 50 g butter at room temperature
• 1 tablespoon of orange blossom water
• Pearl sugar

For the diplomatic cream:

• 250 g whole milk
• 1 vanilla pod
• 3 egg yolks
• 60 g of sugar
• 25 g cornstarch
• 25 g butter
• 1 sheet of gelatin
• 250 g of liquid cream (minimum 30% mg)

For the syrup to soak the brioche:

• 50 g of water
• 50 g of sugar
• 2 tablespoons of orange blossom water

For assembly:

• Raspberries

Elaboration

1) Preparation of the brioche

1. Attach the dough hook to your KitchenAid mixer and put the flour, sugar, salt and crumbled yeast into the mixer bowl. Mix lightly and, without stopping the mixer, add the eggs, milk and orange blossom water. Mix for about 5 minutes at medium speed.
2. Add the butter and continue kneading for another 10 minutes.
3. Stop the mixer, cover the dough with a cloth, without removing it from the bowl, and let it rest until it triples in volume (approximately an hour and a half). You can put it in the oven when it is turned off or in a place in the kitchen where there are no drafts.
4. After the time has elapsed, deflate the dough with your fists (without removing it from the bowl) and place it in the refrigerator for half an hour.
5. Remove the dough from the bowl and divide it into three portions, roughly equal in weight. Shape each portion into a baguette and place them on the De Buyer perforated baguette tray . Cover the baguettes with a cloth and let them rest for half an hour.
6. Using the De Buyer pastry brush , brush the baguettes with egg yolk and sprinkle with pearl sugar.
7. Bake for 20 minutes in a preheated oven at 180°C.
8. Once done, let them cool on a rack.

2) Preparation of the diplomatic cream

1. Cut the vanilla pod lengthwise, without going all the way to the bottom, and scrape out the seeds.
2. Put the milk in a saucepan, along with the vanilla seeds and pod, and let it heat until it boils.
3. Place the gelatin in a bowl with cold water to hydrate it.
4. Put the cream in the mixer bowl and store it in the refrigerator.
5. While the milk is heating, mix the egg yolks with the sugar and cornstarch in a bowl.
6. When the milk starts to boil, remove it from the heat and pour it over the previous mixture (yolks, sugar and cornstarch), stirring to integrate everything.
7. Once mixed, put it in the saucepan and heat over medium heat, stirring constantly, until it thickens.
8. Remove the saucepan from the heat and add the drained gelatin and butter. Stir to combine well and cover tightly with cling film to prevent a crust from forming.
9. Remove the cream from the refrigerator and beat it with the whisk. Whip it until it becomes matte.
10. Add the cream to the pastry cream, mixing gently until combined. The mixture should be smooth. Put the cream into a pastry bag or into the Le Tube De Buyer pressure gun .

3) Assembling the Tropézienne baguettes

1. Prepare a light syrup by heating the water with the sugar. Once it is ready, add the orange blossom water.
2. Cut the baguettes in half, like a sandwich, and coat the inside of both halves with the syrup, using a pastry brush.
3. Spread the cream over one of the two halves of each brioche and arrange the raspberries on top.
4. Place the other half of the brioche and present the baguettes on a nice platter or directly on each diner's plate. Enjoy!

Grades

• Although we have used raspberries on this occasion, you can use whatever fruit you like: strawberries, pineapple, mango or kiwi in pieces, pear or some blueberries. Whatever you prefer!
• This diplomatic cream is a real delight, but you can also fill the baguettes with truffle, whipped cream or almond cream.
• As well as making baguettes from the brioche dough, you can shape it into buns or mini baguettes. They're perfect to accompany your afternoon coffee or tea!