- Yield: 8 Servings
- Preparation Time: 20 Minutes
- 300 g of brioche dough
- 1 beaten egg, to glaze
For the topping (optional)
- 15 g soft butter
- 20 g caster sugar
- 30 g plain flour
For the Saint-Tropez cream
- 200 g crème pâtissière
- 200 g buttercream
How to Make It
- The brioche mix and crème pâtissière can be made the day before. Make the brioche mix following the method, and store it in the fridge overnight.
- Make the crème pâtissière following the method and place in the fridge.
- On the day, line the mould with butter and flour. Turn it over and knock it against the work surface to remove any excess flour.
- Remove the brioche from the fridge, turn it out on a lightly floured work surface and roll it out to the size of the mould. Remove the excess flour and place the brioche in the mould. Prove it at room temperature until it doubles in size and brush it with beaten egg.
- For the topping (if used), put the soft butter, caster sugar and flour in a bowl and mix with your fingertips until crumbly. Sprinkle it over the top of the glazed brioche. Bake it until brown and cool on a wire rack.
- To make the Saint-Tropez cream, make the buttercream and keep it at room temperature. In a bowl, work 200 g of crème pâtissière with a whisk and incorporate 200 g of the buttercream.
- For the syrup, mix the boiling water with the caster sugar, then add the Grand Marnier. Allow 10 minutes for the sugar to dissolve.
- Cut the brioche in half widthways. Soak the bottom part of the brioche in syrup using a pastry brush. Spread the Saint-Tropez cream over the cut side and put the lid back on.