PLANT BASED TROPÉZIENNE

BY RÉGIS FEREY

Chef Régis Ferey, former pastry chef for the Presidency of the French Republic, he is also the 2013 French champion of Viennoiseries. With his several international experiences, he is now a trainer for Ferrandi and honors us by making this 100% plant based tropézienne, made with YUMGO White and Yolk. Thank you !

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INGREDIENTS

Plant Based brioche

  • Oatmeal flour                          500 gr

  • Milk / Almond puree                 45 gr

  • Water                                      250 gr

  • Fresh yeast                               20 gr

  • Sugar                                        50 gr

  • Fine salt                                    10 gr

  • YUMGO Yolk                           200 gr

  • Hazelnut oil                               50 gr

  • Cocoa butter                              50 gr

  • Orange blossom                       10 gr

  • Grain sugar                               30 gr

 
STEPS
  • Without the fat, knead at first speed for 3 minutes then for 15 minutes at second speed.

  • Add the ointment fats, knead again until a homogeneous mixture is obtained. The dough should have an ideal temperature of 24 ° C.

  • Let stand 30 minutes at room temperature and overnight in the fridge.

  • Divide into two similar quantities, shape into a ball and sprout in a circle at 20 to 26 ° C for 1 hour to 1 hour 30 minutes.

  • Spread some olive oil on top and add the granulated sugar.

  • Bake at 200 ° C for 10 minutes then 180 ° C for 4 minutes.

INGREDIENTS

Plant based pastry cream

  • Cornstarch                                40 gr

  • Brown sugar                             60 gr

  • Soy milk                                  450 gr

  • Vanilla bean                                 2 gr

  • Olive oil                                     50 gr

  • YUMGO Yolk                             30 gr

  • YUMGO White                          50 gr

  • Sugar                                        40 gr

STEPS
  • In a saucepan mix the cornstarch with the sugar. Gradually dilute with the soya milk then add the vanilla seeds and the split pod to the mixture.

  • Stirring constantly, with a whisk, heat over medium heat and bring to a boil for 2 minutes.

  • Off the heat, remove the pod and add the olive oil using a hand blender.

  • Place the mixture in a container and film on contact.

  • Add the meringue cold.

MOUNTING
  • After baking your brioche, wait for it to cool completely and cut the brioche in half lengthwise with a serrated knife.

  • Using a pocket and the nozzle of your choice, put the pastry cream in the center, on the bottom part and put the top back on.

  • Finish decorating the tropézienne by putting icing sugar on top.