Chocolate, Passion, and Mango Brioche Tropézienne

Chocolate, Passion, and Mango Brioche Tropézienne
Medium
Makes: 2 Yield
Tart Tropézienne is endlessly adaptable: the pastry cream flavor, additional fillings, toppings, and decor are up to you. Make it seasonal with local fruit from the farmer’s market, or keep it classic and timeless with always-in-season flavors like vanilla, chocolate, or caramel. In this version, Chef Nico gives the classic Tropézienne an exotic twist. You’ll make a perfect brioche base, an exotic confit with mango and passionfruit, an agar-based jelly, and a diplomat cream using Cacao BarryTM Tanzanie 75% Dark Chocolate. You’ll use these components to create an eye-catching presentation complete with delicate chocolate garnishes accented with toasted coconut. Prepare your Tart Tropézienne exactly as Chef Nico does, or use the recipes to inspire your own version.
Tart Tropézienne is endlessly adaptable: the pastry cream flavor, additional fillings, toppings, and decor are up to you. Make it seasonal with local fruit from the farmer’s market, or keep it classic and timeless with always-in-season flavors like vanilla, chocolate, or caramel. In this version, Chef Nico gives the classic Tropézienne an exotic twist. You’ll make a perfect brioche base, an exotic confit with mango and passionfruit, an agar-based jelly, and a diplomat cream using Cacao BarryTM Tanzanie 75% Dark Chocolate. You’ll use these components to create an eye-catching presentation complete with delicate chocolate garnishes accented with toasted coconut. Prepare your Tart Tropézienne exactly as Chef Nico does, or use the recipes to inspire your own version.
Shelf life:
1 Day
Conservation:
Refrigeration at 4°C (39°F)
Containing: 8 Components
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Demonstration video<span>Chocolate, Passion, and Mango Brioche Tropézienne</span>
Demonstration videoChocolate, Passion, and Mango Brioche Tropézienne

Brioche Dough

Ingredients

  • 250 g
    bread flour
  • 85 g
    All purpose flour
  • 9 g
    salt
  • 40 g
    sugar
  • 10 g
    fresh yeast
  • 235 g
    Eggs, whole
  • 230 g
    butter
  • butter
  • All purpose flour

Preparation

  1. Place all the ingredients except the butter into the mixer bowl and, using the hook, mix on low speed for about 2 minutes.Once all the ingredients are combined, increase to medium speed for about 3 minutes. Scrape the bowl to make sure that the dough is homogenous.
  2. Chef Tip: when placing the ingredients in the bowl, make sure to separate the yeast from the salt, as the salt can kill the yeast if they are mixed directly together.
  3. Once the dough pulls away from the bowl, add in the cold butter little by little at low speed, allowing each addition to incorporate before adding the next amount of butter. When the butter is completely incorporated, increase the speed to medium. Stop the mixer from time to time and scrape the bowl to ensure even mixing.
  4. Continue mixing until the dough pulls away from the sides of the bowl, about 10 minutes. You will hear that the dough is forming a ball.
  5. Place the dough on your work surface. The dough temperature should not exceed 23°C (73°F). Gently work the dough to form a round shape, place it in a container, and cover it with plastic film.
  6. Leave the dough to rest for an hour at room temperature. This rest allows more gluten to form and helps to develop the flavor. After 1 hour, place the dough back on the table and knead it lightly to reshape it. The additional kneading redistributes the yeast in the dough, making for an even fermentation.
  7. Place the dough into a metal container so that it cools down quickly. Cover with plastic film and refrigerate overnight.
  8. After 24 hours, take the dough out of the refrigerator, scale 300g (10.6 oz) of brioche dough, and set it aside.
  9. With the remaining dough, scale 40g (1.4 oz) pieces. You will use this to create decorations.
  10. Form each of the pieces of dough into round balls. Set the largest ball of dough aside.
  11. Using a brush, coat the loaf mold and the cake pans thoroughly with soft butter, then place the smaller dough rounds into the rectangular loaf mold in two layers.
  12. Roll out the 300g (10.6 oz) ball of dough with a rolling pin. Let it rest 2-3 minutes so that it does not shrink, then roll out the dough again to about 1 cm (.4 in) thickness and place it in the round cake pan. Flatten the dough with your fingers, making sure it fills the mold.
  13. CHEF TIP: The cake pan is optional; you could also bake the brioche on a metal tray without the pan.
  14. Place everything on a metal tray lined with a Silpat®.
  15. Place both brioche preparations into a proofing cabinet for about 1 hour at 28°C (82°F) with 88% humidity.
  16. After 1 hour, remove the tray from the proofing cabinet and egg wash the tops of all the brioche pieces.
  17. Remove the pans from the tray and place them directly onto the oven rack. Bake at 180°C (356°F) for about 20 minutes. The baked brioche will be nicely golden brown.
  18. Remove from the oven and unmold immediately onto a cooling rack.
  19. Cool completely and reserve.

Tools

  • Metal Tray
  • Thermometer
  • Scraper
  • Bowl(s)
  • Scale
  • Rolling pin
  • Brush
  • Silicone mat
  • Tabletop mixer, mixing bowl and a hook
  • Plastic Container
  • Metal loaf mold
  • 20 cm (7.9”) round cake pan, 2.5 cm (1”) tall

Cocoa Nib Syrup

Ingredients

Preparation

  1. Pour the water and sugar into a saucepan and bring to a boil. Once the mixture is boiling, reduce the heat and add the roasted cocoa nibs.
  2. Whisk to combine and then remove from the heat.
  3. Cover with plastic film and infuse for 15 minutes. Then remove the plastic film and strain the syrup.
  4. Reserve, covered, at room temperature until needed.

Tools

  • Cooktop
  • Saucepan
  • Whisk
  • Bowl(s)
  • Plastic film
  • Sieve

Exotic Confit

Ingredients

  • 100 g
    mango puree
  • 60 g
    passion fruit puree
  • 15 g
    sugar
  • 2 g
    pectin NH
  • 5 g
    Gelatin powder 200 bloom

Preparation

  1. Warm the purées in a saucepan.
  2. Mix the sugar and the pectin in a bowl.
  3. Whisk the sugar mixture into the purées, and then bring to aboil. Allow the mixture to boil for 1 minute.
  4. Turn off the heat, add the gelatin and whisk well.
  5. Strain the confit into a container. Cover with plastic film,making sure it touches the surface of the confit.
  6. Let cool down completely in the refrigerator.

Tools

  • Cooktop
  • Saucepan
  • Whisk
  • Bowl(s)
  • Plastic film
  • Spatula
  • Sieve

Pastry Cream

Ingredients

  • 500 g
    Whole milk
  • 125 g
    egg yolks
  • 100 g
    sugar
  • 50 g
    Cornstarch
  • 1 beans(s)
    vanilla bean
  • 50 g
    butter

Preparation

  1. Pour the milk into a saucepan and heat over medium heat.
  2. Mix the egg yolks with half of the sugar (reserve the remaining sugar), being sure to combine thoroughly. Then add the cornstarch and mix well again.
  3. Cut the vanilla bean, scrape out the seeds and add to the milk.
  4. Add the reserved sugar into the milk. This helps prevent the milk from burning on the bottom of the saucepan.
  5. Bring the milk to a boil, then pour half of it onto the egg yolk mixture and whisk well. We do this to warm the egg yolks slowly, preventing them from cooking too quickly. Pour the egg yolk mixture back into the saucepan with the remaining milk, and bring to a boil.
  6. Once boiling, continue cooking for 1 minute while whisking to allow the starch in the pastry cream to relax.
  7. Remove from the heat, add the butter into the pastry cream and whisk well. The cream should be smooth without any lumps.
  8. Pour the pastry cream into a container and cover it with plastic film so that it touches the entire surface of the cream.
  9. Reserve the pastry cream in the refrigerator until needed.

Tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Whisk
  • Knife
  • Bowl(s)
  • Mixing bowl (s)
  • Plastic film
  • Cutting board
  • Spatula

Mango Passion Agar Jelly

Ingredients

  • 300 g
    mango puree
  • 200 g
    passion fruit puree
  • 25 g
    sugar
  • 3 g
    agar agar

Preparation

  1. Warm up the purées in a saucepan to 40°C (104°F).
  2. Mix the sugar and agar-agar in a bowl, whisking well. Combine the sugar mixture with the warmed purées.
  3. Bring the mixture to a boil, and cook for one minute.
  4. Remove from the heat and pour into a container. The jelly should be 2 cm (.8 in) high within the container.
  5. Cover with plastic film so that it is touching the surface of the jelly. Reserve the jelly in the refrigerator until set, about 1 hour. Once set, cut into cubes of 2 cm by 2 cm (.8 in by .8 in).
  6. Reserve in the refrigerator until needed.
  7. These cubes can be stored in the refrigerator for up to 3 days.

Tools

  • Cooktop
  • Saucepan
  • Whisk
  • Knife
  • Bowl(s)
  • Offset spatula
  • Plastic film
  • Cutting board
  • Spatula
  • Container

Chocolate Decorations

Ingredients

Preparation

  1. Fill a paper cone with the chocolate and pipe dots onto the plastic sheet.
  2. Using a brush, gently spread the chocolate into a decorative shape.
  3. Sprinkle some roasted, grated coconut on top.
  4. Press the plastic sheet into the buche mold and let crystallize at room temperature for at least 1 hour.
  5. Once crystallized, gently unmold the garnishes and place them in a bowl.
  6. Reserve at room temperature until needed for decorating the cake.

Tools

  • Scissors
  • Brush
  • Bowl (s)
  • Paper cone
  • Plastic strips
  • 6 cm (2.4”) metal buche mold

Pre-Assembly

  1. Cut 1 cm (1.2 in) thick slices from the loaf of brioche.
  2. Then, using the ring cutter, cut out circles of brioche from these slices.
  3. Place the circles on a metal tray lined with a Silpat® and toast them for about 10 minutes at 180°C (356°F), until nicely golden brown.
  4. Slice open the round brioche using 2 cm (.8 in) high rulers asa guide, and reserve at room temperature until assembly.

Tools

  • Metal Tray
  • Ruler (s)
  • Silicone mat
  • Cutting board
  • Serrated knife
  • 3 cm (1.2”) ring cutter
  • 2 cm (.79”) thick metal bars

Assembly

Ingredients

Preparation

  1. Using a pastry brush, soak the brioche with about 80 g (2.8 oz) of the cocoa nib syrup.
  2. Pour 200 g (7 oz) of the exotic confit on top of the brioche and even it out using an offset spatula.
  3. Pipe dots of chocolate cream on top of the confit, covering the entire surface.
  4. Place in the freezer for about 5 minutes, just to set the cream.
  5. In the meantime, mix the neutral glaze with the passion fruit purée and bring it to a boil in the microwave.
  6. Remove the brioche from the freezer.
  7. Pour the neutral glaze mixture into a spray gun.
  8. Spray the glaze evenly on top of the chocolate cream and the sides of the brioche.
  9. Garnish the sides of the brioche with coconut.
  10. Sprinkle some cocoa nibs on top of the brioche.
  11. Decorate the cake with a few jelly cubes and some toasted brioche circles.
  12. Finish the cake with some of the chocolate decorations.

Tools

  • Metal Tray
  • Microwave
  • Bowl(s)
  • Parchment paper
  • Offset spatula
  • Spray gun
  • Brush
  • Small offset spatula
  • Spatula

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