Tarte Tropezienne Part 2 of 2 - Recipe
| Yield: | 8 Servings |
| Categories: |
| <--part 2 - the recipe--> | ||
| <--BRIOCHE DOUGH--> | ||
| 11 | oz | Flour |
| 1 | ts | Salt |
| 1 | oz | Sugar |
| 3 | Eggs | |
| 4 | oz | Butter |
| 1/2 | oz | Dry yeast |
| 1 | tb | Lukewarm milk |
| 1 | Egg yolk (for glazing the Top of the Brioche | |
| 1 | Baker's crystallized sugar (or Sliced Almonds) | |
| <--PASTRY CREAM--> | ||
| 1 | qt | Milk |
| 7 | oz | Sugar |
| 8 | Eggs | |
| 5 | oz | Flour |
| 2 | Vanilla beans | |
| 9 | oz | Butter |
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