Mini tropéziennes

1. Make the brioches: Put the lukewarm milk, sugar, whole egg, melted butter, salt, orange flower water in the bowl of your food processor. Add the flour and finally the yeast. Knead for 5 minutes. Cover and let rise for 1 hour in a warm place.

2. Work the dough, relax it to expel the air. Divide it into six equal balls. Flatten them and place on a baking sheet lined with parchment paper. Let the dough rise again for 2 hours. Preheat the oven to th. 6-180°C.

3. Brush each ball of dough with an egg yolk mixed with a tablespoon of milk. Sprinkle with pearl sugar. Bake for 20 minutes. Remove the brioches from the oven and let cool on an oven rack.

4. Make the cream: Heat the milk in a saucepan with the vanilla pod split lengthwise.

5. In a bowl, whisk 2 eggs and the yolk with the sugar, then add the cornstarch.

6. Strain the milk and pour it over the egg mixture, sugar and cornstarch. Put this mixture into the pan and allow to thicken over low heat. Add half of the butter. Cover with cling film and let cool to room temperature.

7. Whisk the remaining butter so that it is creamy and add it to the cold cream.

8. Whisk the cream into chantilly. Stir it into the previous cream. Place for 1 hour in the fridge.

9. Cut the mini tropéziennes into two and fill with the cream. Refrigerate until ready to serve.

Photo credit: Sucré Salé