Frédéric Bau, École du Grand Chocolat Valrhona

Tropézienne Redux with White Chocolate

Name: Tropézienne Redux with White Chocolate
Prep time: 30 min
Cook time: 25 min
Total time: 6 h 25 min
Cuisine: French
Ingredients: 14 oz. (400 g) raw brioche dough, homemade; 1 egg for an egg wash; Pearl sugar and/or cocoa nibs; 5 ⅔ oz. (160 g) white chocolate, 35 percent cocoa; 5 ⅔ oz. (160 g) white chocolate, 35 percent cocoa; Whipping cream, divided: ½ cup minus 1 tablespoon (110 ml) plus 1 cup plus 1 tablespoon (270 ml); A few drops of orange blossom water; 2 tablespoons (30 ml) water; 2 ½ tablespoons (1 oz./30 g) granulated sugar; 2 ½ tablespoons (1 oz./30 g) granulated sugar; 2 ½ tablespoons (1 oz./30 g) granulated sugar

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
7 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

14 oz. (400 g) raw brioche dough, homemade
1 egg for an egg wash

Europe
France
Pie
Dessert
Vegetarian

Method

Three hours ahead, or preferably a day ahead, prepare the white chocolate ganache. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the ½ cup minus 1 tablespoon (110 ml) cream to the boil in a saucepan. Gradually pour one-third of the boiling cream over

Ingredients

Method

Photos