Strawberry Tropézienne Dessert

Using a mixer with a dough hook, mix all ingredients except butter

Knead for 5 minutes at low speed

Gradually add butter in small pieces

Knead until the dough pulls away from the sides, which may take 15 minutes

Form into a ball and let rise for 40 minutes

Deflate the dough, cover with a cloth, and refrigerate overnight

Roll out to about 2 cm thick and cut to desired shape

Let rise again, brush with egg wash, and bake at 170°C until golden

Boil the milk

Mix egg yolks with sugar, then add flour and cornstarch

Pour a little hot milk into the mixture while whisking

Return everything to the pot and cook at a boil for 3 minutes, whisking well

Add gelatin that has been softened in cold water, mix, and refrigerate

Once cold, transfer to a bowl and whisk to smooth the pastry cream

Whip the cream to stiff peaks and gently fold it in with a spatula

Boil water and sugar together

Once cool, add orange blossom water

Cut the brioche in half

Generously soak both halves with the syrup

Pipe the crème diplomate onto one half and cover with the other half

For the strawberry version, add fresh strawberries

Refrigerate for 1 hour before serving

The brioche can be made the day before or purchased from a baker

Use high-quality orange blossom water for best flavor