Exotic Tarte Tropezienne (Dolce Forno Maestro)

Ingredients

Method

1. 1
   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.

2. 2
   Brioche dough

   Add the remaining eggs (150 g) and the salt to obtain a fine gluten network.

3. 3
   Brioche dough

   Lastly, add the soft butter in 2 times. The dough should be soft and smooth.

4. 4
   Brioche dough

   Let the dough rest at room temperature, well covered, for 30 minutes.

5. 5
   Brioche dough

   Flatten the dough and place it in a blast chiller until completely cool.

6. 6
   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.

7. 7
   Brioche dough

   Leave to rise in cake rings or a cake pan until the dough doubles in size.

8. 8
   Passion fruit whipped ganache

   Bring the liquid cream (1) with the water to a boil.

9. 9
   Passion fruit whipped ganache

   Add Lilly Neutro and stir with a whisk.

10. 10
    Passion fruit whipped ganache

    Pour the liquid cream on Sinfonia Bianco and emulsify.

11. 11
    Passion fruit whipped ganache

    Pour in gently the cold liquid cream (2) and emulsify.

12. 12
    Passion fruit whipped ganache

    Lastly, add the passion fruit purée and mix.

13. 13
    Passion fruit whipped ganache

    Cover with plastic wrap and place in a refrigerator overnight.

14. 14
    Passion fruit whipped ganache

    Then whip with a planetary mixer with the whisk until it firms.

15. 15
    Exotic syrup

    Bring the water with the sugar to a boil. Once the mixture reaches 45-50°C add the mango and passion fruit purée and mix.

16. 16
    Final composition

    Brush the surface of the tropezienne with beaten egg and sprinkle with pearl sugar.

17. 17
    Final composition

    Bake in a cake pan at 160-165°C for 15-20 minutes.

18. 18
    Final composition

    Let it cool and then split it sideways in 2 equal layers.

19. 19
    Final composition

    Soak the inside of the bottom part of the tropezienne with exotic syrup.

20. 20
    Final composition

    Using a pastry bag, spread over a layer of passion fruit whipped ganache.

21. 21
    Final composition

    Spread with a spoon a layer of Fruttidor Tropical and with a pastry bag a layer of Toffee d'Or.

22. 22
    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.