Tropézienne eclair made with
– brioche pastry,
– a diplomatic cream.
Materials used
– Brush
– Baking tray
– Baking paper
– Pastry bag
– Plain pastry bag
– Rolling pin
– Silikomart rectangular tart ring kit
Ingredients
Brioche pastry
✔300g flour
✔12g fresh baker’s yeast
✔40g milk
✔50g caster sugar
✔120g soft butter
✔3g salt
✔2 eggs
✔15g rum
+
✔1 egg yolk and a little cream for gilding
✔Perles of sugar
Diplomatic vanilla cream
✔400 g milk
✔1 vanilla pod
✔60g caster sugar
✔4 egg yolks
✔30g cornflour
✔2 gelatine leaves
✔30g soft butter
✔150g single cream
Syrup
✔20g sugar
✔20g water
✔1 to 2 capfuls of alcohol
The recipe
Brioche pastry
✔300g flour
✔12g fresh baker’s yeast
✔40g milk
✔50g caster sugar
✔120g soft butter
✔3g salt
✔2 eggs
✔15g rum
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls
Pour the yeast, flour, sugar, salt, eggs, milk and rum into the bowl of a food processor. Blend at low speed until smooth.
Increase the speed slightly and blend for 5 minutes.
Then gradually add the butter in small pieces, followed by the vanilla. Blend at low speed for a further 8 minutes.
Leave the dough to rise in the food processor covered with cling film at room temperature for 30 minutes.
Remove the dough from the food processor and chill overnight.
The next day, lightly flour the work surface and roll out the dough in a circular motion to a thickness of about 1 cm.
Using an elongated pastry cutter, cut out the pastry and place it in rectangular tartlet circles on a baking tray lined with baking paper. Leave to rise at room temperature for 2 hours or in the oven if you have the low temperature function (30°C) with a bowl of hot water. I also made a small brioche with the remaining dough.
Brush the top with a mixture of egg and a little cream, then sprinkle generously with granulated sugar.
Bake for 20-25 minutes at 165°C. Uncover and leave to cool.
Diplomatic vanilla cream
✔400 g milk
✔1 vanilla pod
✔60g caster sugar
✔4 egg yolks
✔30g cornflour
✔2 gelatine leaves
✔30g soft butter
✔150g single cream
Pour the milk into a saucepan and place the vanilla pod (or vanilla powder), previously split in half and scraped out with the tip of a knife. Heat until boiling, then strain and leave to infuse for 15 minutes.
Mix the yolks, sugar and cornflour in a bowl.
Pour in the hot milk and stir, then return to the saucepan until thickened.
Remove from the heat and add the gelatine, previously softened in a bowl of cold water. Add the cold butter and chill for at least 1 hour.
Whip the cream and gradually fold it into the previously loosened cream using a spatula. Fill a piping bag fitted with a plain tip with this cream.
Assembly
Take the brioches that have been set aside and cut them lengthways.
Syrup
✔20 g sugar
✔20g water
✔1 to 2 capfuls of alcohol
Soak the lower part of the éclairs with syrup. Bring 20g water, and 20g sugar to the boil in a small saucepan. Turn off the heat and add a little alcohol.
Poach the cream on the lower part of the éclair, then place it on top of the other part of the brioche. Chill until ready to eat.
