Valosh Patisserie's Mini Tarte Tropezienne

Directions

1. Brioche Dough
2. BRIOCHE DOUGH: Weigh all ingredients and cut butter into small cubes.
3. Add cold eggs, yeast, flours, salt, and sugar.
4. Knead at low speed for 3 minutes with a hook attachment.
5. Continue at 2nd speed for 5-6 minutes. Add butter in two parts.
6. Knead on lowest for 10 minutes or until "window pain."
7. Let rise 1h, fold to release air, stretch & store in the fridge overnight.
8. VANILLA BEAN PASTRY CREME: Warm 175g of milk with a vanilla bean and let sit to infuse vanilla.
9. Whisk 40g of yolks, 28g granulated sugar, and 20g of cornstarch until pale.
10. Temper egg mix with warm milk and return to the pot.
11. Cook on low heat to make a cream.
12. Add 24g of butter and 8g of gelatin. Once thickened, store in the fridge.
13. DIPLOMAT CREAM: Take pastry cream out of the fridge and let rest at room temperature.
14. Dissolve 33g of sugar with 100g of heavy cream & whip to hard peaks.
15. Whisk pastry cream till smooth.
16. Fold heavy cream mixture into pastry cream 1/3 at a time with a silicone spatula.
17. Store in the fridge for assembly.

1. Creme Filling (Vanilla Bean Pastry Cream & Diplomat Cream)
2. HOW TO ASSEMBLE: Preheat oven to 350°F.
3. Divide dough, shape into 6 little rolls, and proof at room temperature for 1h 30 mins (or until doubled in size).
4. Add egg wash, top with crumbs and pearl sugar.
5. Bake for 30 mins
6. Once cooled, cut in the center and fill with diplomat cream.