La Tropezienne
“Oozing custard and cream, these European yeast cakes are the perfect partner to an afternoon coffee.”
- 1 quantity brioche dough*
- 1 quantity Cheat's custard filling**
- icing sugar
- 1 round tin 26cm diameter
* See Stephanie Alexander's Brioche dough recipe on cuisine.com.au
** See Stephanie Alexander's Cheat's custard recipe on cuisine.com.au (The recipe for the Cheat's custard appears in Stephanie's recipe for Bienenstich, on cuisine.com.au).
I decided to make this recipe using a standard brioche recipe. And to make my own foolproof cheat's custard - not too hard, not too sloppy - a perfect texture for cutting without any danger of side-slipping. I was delighted with the results.
Method
Make brioche and allow to double.
Preheat oven to 180C.
Press dough into lightly buttered tin and allow to rise by about 70 per cent.
Bake for about 25 minutes until topping is a deep gold.
Remove to a rack and ease out of tin onto a rack. Cool completely, split and fill with a generous layer of custard filling. Settle top back in place. Dredge with a generous quantity of icing sugar.
