Food Recipe

Puff pastry brioche Tropézienne style

Published on 02/12/2021

For 1 brioche
Difficulty: moderate


For the brioche

  • 1kg T45 flour
  • 400 g eggs
  • 100 g milk
  • 50 g baling yeast
  • 20 g salt
  • 160 g sugar
  • 240 g butter
  • 460 g Tourage butter

For the confectioner's custard

  • 300 g milk
  • 150 g cream
  • 100 g eggs
  • 90 g caster sugar
  • 30 g starch
  • 5 g flour
  • 1 vanilla pod
  • 15 g Bresse butter

For the diplomat cream

  • 400 g confectioner's custard
  • 600 g cream

For the brioche

Using a mixer, knead the flour, eggs, milk, yeast, sugar and salt for 5 to 10 mins at medium speed. Add the butter and mix at a slightly faster speed for about 10 mins. The dough should be elastic and unstick from the sides of the mixer. Leave in the fridge overnight. The next day, spread the dough out into a four-pointed star shape, leaving the centre thickest.

Work the butter to make it a bit softer, spread it in the centre of the dough and fold the points of the star back to the middle.

Next, spread the dough into a rectangle. Fold the rectangle into three and turn it a quarter turn to the right. Roll the dough back into a rectangle, fold it into three again and then turn it a quarter turn to the right. Leave to rest for at least 30 mins between each turn. The dough is ready: spread it out to 1.5 cm in thickness, then cut it into strips of 100by 3.5cm. Roll each strip into a cylinder shape, placed on top of each other to form a circle 16 cm across. Now place it on a sheet of baking paper. Allow the dough to rise for 2 hrs at 28°C and then bake for 30 mins at 160°C.

For the confectioner's custard

Bring the milk, cream and vanilla to a boil. Mix the sugar, flour and starch. Mix with the eggs. Thin the mixture with a little bit of boiling milk. Cook the mixture at a boil for 3 mins. Add the butter at the end of the cooking. Pour onto a tray and seal with cling film. Set to one side.

For the diplomat cream

In the bowl of a hand mixer, mix the confectioner’s custard for 45 secs in order to smooth it. Next, add the cream and whisk until a firm texture is achieved.


Once the brioche has finished baking and cooled down, cut it in half lengthways. Add the diplomat cream using a pastry bag, forming points, from the outside to the inside. Allow it to rest in the fridge for a few minutes and then cover with the top half of the brioche.



For two years, Maxime and Gauthier, pastry chef and cook respectively, have served up revisited classic dishes and desserts (including Paris-Brest pastries, cookies and madeleines), in individual portions or to share, to eat in (to enjoy the show) or take away, at their establishment in Lyon’s 6th district.