Exotic Tarte Tropezienne (Dolce Forno Maestro)
Exotic Tarte Tropezienne (Dolce Forno Maestro) — an IRCA recipe in 4 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- resting time (dough, room temperature)
- 30 min
- syrup temperature (when adding purées)
- 45-50 °C
- baking temperature
- 160-165 °C
- baking time
- 15-20 min
Ingredients
Brioche dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 1250 g |
| Unsalted butter 82% fat | 400 g |
| Eggs | 550 g |
| Milk 3.5% fat | 100 g |
| Salt | 23 g |
| Yeast | 25 g |
Passion fruit whipped ganache
| Ingredient | Quantity |
|---|---|
| Liquid cream 35% fat (1) | 265 g |
| Water | 25 g |
| Lilly Neutro | 25 g |
| Liquid cream 35% fat (2, cold) | 265 g |
| Sinfonia Cioccolato Bianco 33% | 145 g |
| Passion fruit purée | 120 g |
Exotic syrup
| Ingredient | Quantity |
|---|---|
| Water | 250 g |
| Caster sugar | 250 g |
| Mango purée | 150 g |
| Passion fruit purée | 100 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg | |
| Fruttidor Tropical | |
| Biancaneve |
Method
- Brioche dough
Put DOLCE FORNO MAESTRO, milk, brewer's yeast and 400 g of the eggs in a planetary mixer and knead until well combined.
- Brioche dough
Add the remaining eggs (150 g) and the salt to obtain a fine gluten network.
- Brioche dough
Lastly, add the soft butter in 2 times. The dough should be soft and smooth.
- Brioche dough
Let the dough rest at room temperature, well covered, for 30 minutes.
- Brioche dough
Flatten the dough and place it in a blast chiller until completely cool.
- Brioche dough
Sheet the dough with a rolling machine to a thickness of 1 cm. Using a mould, cut the dough into circles 22 cm wide.
- Brioche dough
Leave to rise in cake rings or a cake pan until the dough doubles in size.
- Passion fruit whipped ganache
Bring the liquid cream (1) with the water to a boil.
- Passion fruit whipped ganache
Add LILLY NEUTRO and stir with a whisk.
- Passion fruit whipped ganache
Pour the hot liquid cream over SINFONIA BIANCO and emulsify.
- Passion fruit whipped ganache
Gently pour in the cold liquid cream (2) and emulsify.
- Passion fruit whipped ganache
Lastly, add the passion fruit purée and mix.
- Passion fruit whipped ganache
Cover with plastic wrap and place in a refrigerator overnight. Then whip with a planetary mixer with the whisk until it firms.
- Exotic syrup
Bring the water with the sugar to a boil.
- Exotic syrup
Once the mixture reaches 45-50°C, add the mango and passion fruit purées and mix.
- Final composition
Brush the surface of the tropezienne with beaten egg and sprinkle with pearl sugar.
- Final composition
Bake in a cake pan at 160-165°C for 15-20 minutes.
- Final composition
Let it cool and then split it sideways into 2 equal layers.
- Final composition
Soak the inside of the bottom part of the tropezienne with exotic syrup.
- Final composition
Using a pastry bag, spread a layer of passion fruit whipped ganache.
- Final composition
Spread a layer of FRUTTIDOR TROPICAL with a spoon and a layer of TOFFEE D'OR with a pastry bag.
- Final composition
Place the top part of the tropezienne over the FRUTTIDOR and TOFFEE D'OR layer, then sprinkle BIANCANEVE over it and place it in the fridge.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.