{"id":1972,"date":"2020-06-02T17:40:31","date_gmt":"2020-06-02T08:40:31","guid":{"rendered":"https:\/\/www.kwc.server-shared.com\/sweets\/?p=1972"},"modified":"2021-01-24T20:42:28","modified_gmt":"2021-01-24T11:42:28","slug":"tarte-tropezeinne-brioche-cake","status":"publish","type":"post","link":"https:\/\/www.kwc.server-shared.com\/sweets\/tarte-tropezeinne-brioche-cake\/","title":{"rendered":"Tarte Tropezienne\u3092\u713c\u304f; \u3053\u306e1\u54c1\u30b7\u30ea\u30fc\u30ba (\u305d\u306e4): \u30d6\u30ea\u30aa\u30b7\u30e5(Brioche)\u306f\u30af\u30ed\u30ef\u30c3\u30b5\u30f3\uff08croissants)\u3068\u4e26\u3076\u4eba\u6c17\u3092\u8a87\u308b\u30d1\u30f3\u3067\u3059\u304c\u3001\u3053\u308c\u3092\u751f\u5730\u306b\u7279\u5225\u306a\u30ab\u30b9\u30bf\u30fc\u30c9\u30af\u30ea\u30fc\u30e0\u3092\u631f\u3093\u3060\u65ac\u65b0\u306a\u30b1\u30fc\u30ad\u304c\u30bf\u30eb\u30c8\u30fb\u30c8\u30ed\u30da\u30b8\u30a8\u30f3\u30cc\u3002\u8abf\u7406\u6cd5\u306b\u8feb\u3063\u3066\u307f\u305f\u3002"},"content":{"rendered":"\n

\u30bf\u30eb\u30c8\u30fb\u30c8\u30ed\u30da\u30b8\u30a8\u30f3\u30cc : Tarte Tropezienne (Brioche Cake)<\/h2>\n\n\n\n

1950\u5e74\u4ee3\u306b\u5357\u30d5\u30e9\u30f3\u30b9\u306eSaint-Tropez(\u30b5\u30f3\u30c8\u30ed\u307a\uff09\u3092\u8d77\u6e90\u3068\u3059\u308b\u3068\u3044\u308f\u308c\u3066\u3044\u308b\u90f7\u571f\u83d3\u5b50(Alexadre Micka\u304c\u521d\u4ee3\uff09\u3067\u3001\u5973\u512a\u306e\u30d6\u30ea\u30b8\u30c3\u30c8\u30fb\u30d0\u30eb\u30c9\u30fc(Brigitte Bardot)\u304c\u6709\u540d\u306b\u3057\u305f\u305d\u3046\u3067\u3059\u3002\u30aa\u30ea\u30b8\u30ca\u30eb\u30ec\u30b7\u30d4\u306f\u516c\u958b\u3055\u308c\u3066\u306f\u3044\u307e\u305b\u3093\uff08\u4e16\u754c\u3067\u4e09\u4eba\u3057\u304b\u6b63\u78ba\u306a\u914d\u5408\u7d44\u6210\u306f\u77e5\u3089\u306a\u3044\u305d\u3046\u3067\u3059\uff09\u306e\u3067\u30cd\u30c3\u30c8\u516c\u958b\u3055\u308c\u3066\u3044\u308b\u69d8\u3005\u306a\u30ec\u30b7\u30d4\u3092\u898b\u6bd4\u3079\u3066\u5de5\u592b\u3057\u3066\u307f\u307e\u3057\u305f\u3002<\/h2>\n\n\n\n

\u30d6\u30ea\u30aa\u30c3\u30b7\u30e5\u304c\u57fa\u672c\u751f\u5730\u3067\u4e2d\u592e\u306b\u30ab\u30b9\u30bf\u30fc\u30c9\u3092\u631f\u3080\u69d8\u3067\u3059\u304c, \u30aa\u30ea\u30b8\u30ca\u30eb\u306e\u30ec\u30b7\u30d4\u3067\u306f\u3001\u30ab\u30b9\u30bf\u30fc\u30c9\u306b\u306f\u30d0\u30cb\u30e9\u3068\u30ec\u30e2\u30f3\u30af\u30ea\u30fc\u30e0\u306e\u6df7\u305c\u5408\u308f\u305b\u305f\u3082\u306e\u3092\u4f7f\u7528\u3059\u308b\u69d8\u3067\u3059\uff08Alex Ledsom: A brief history of the tarte tropezienne, the french riviera’s favorite dessert<\/a>\u3092\u53c2\u7167\u3057\u307e\u3057\u305f\uff09\u3002\u8868\u9762\u3092\u30af\u30ea\u30b9\u30bf\u30eb\u30b7\u30e5\u30ac\u30fc\u3067\u30b3\u30fc\u30c6\u30a3\u30f3\u30b0\u3059\u308b\u69d8\u3067\u3059\u304c\u3053\u308c\u3060\u3051\u3067\u306f\u30a4\u30f3\u30b9\u30bf\u5199\u771f\u3067\u6295\u7a3f\u3055\u308c\u3066\u3044\u308b\u69d8\u306a\u8868\u9762\u306e\u30e1\u30ed\u30f3\u30d1\u30f3\u69d8\u306e\u51f8\u51f9\u6a21\u69d8\u304c\u3067\u304d\u307e\u305b\u3093\u3002\u3044\u308d\u3044\u308d\u8abf\u3079\u3066\u3044\u308b\u3068\u3001\u3069\u3046\u3082\u3053\u308c\u306fcraquelin(\u30af\u30e9\u30af\u30e9\u30f3)<\/strong>\u3092\u4f7f\u7528\u3059\u308b\u69d8\u3067\u3057\u305f\uff08\u30af\u30ea\u30b9\u30d4\u30fc\u30b7\u30e5\u30fc<\/strong>\u3092\u4f5c\u308b\u3068\u304d\u306b\u4f7f\u7528\u3059\u308b\u30c9\u30a6\u3067\u3059\u304b\u3089\u3053\u308c\u306f\u6709\u540d\u3067\u3059\u306d\uff08\u4e00\u5b89\u5fc3\uff09\uff09\u3002\u305d\u3082\u305d\u3082\u3053\u308c\u304c\u65e5\u672c\u306e\u30e1\u30ed\u30f3\u30d1\u30f3\u306e\u30aa\u30ea\u30b8\u30f3\u306e\u69d8\u3067\u3059\u304b\u3089\u3053\u308c\u3092\u523b\u3093\u3067\u4e0a\u304b\u3089\u632f\u308a\u304b\u3051\u308c\u3070\u3042\u306e\u69d8\u306a\u7f8e\u3057\u3044\u51f8\u51f9\u6a21\u69d8\u3068\u306a\u308b\u306e\u3082\u7d0d\u5f97\u304c\u3044\u304d\u307e\u3059\u3002\u3042\u3068\u30b1\u30fc\u30ad\u30b7\u30ed\u30c3\u30d7\u306borange blossom water\u3068\u3044\u3046\u306e\u3092\u307b\u3068\u3093\u3069\u306e\u30ec\u30b7\u30d4\u3067\u4f7f\u3063\u3066\u3044\u308b\u306e\u304c\u308f\u304b\u308a\u307e\u3057\u305f\u304c\u3053\u3093\u306a\u3082\u306e\u306f\u898b\u305f\u3053\u3068\u3082\u805e\u3044\u305f\u3053\u3068\u3082\u3042\u308a\u307e\u305b\u3093\u306e\u3067\u3001\u56fd\u7523\u306e\u30ab\u30af\u30c6\u30eb\u30d9\u30fc\u30b9TUMUGI<\/a>\u3068\u30ec\u30e2\u30f3\u30bc\u30b9\u30c8\u3001\u30ec\u30e2\u30f3\u30a8\u30c3\u30bb\u30f3\u30b9\u6df7\u305c\u3066lemon syrup\u3092\u3053\u3057\u3089\u3048\u3066\u30b3\u30f3\u30d0\u30fc\u30c8\u3057\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n\n\n\n

Ingredients<\/strong>:\u6750\u6599\u30fb\u914d\u5408\u7d44\u6210<\/h3>\n\n\n\n

\u3044\u308d\u3044\u308d\u8abf\u3079\u305f\u7d50\u679c\u3001\u4e0b\u8a18\u306e\u7d44\u6210\u306b\u5e30\u7d50\u3057\u307e\u3057\u305f\u3002\u5fc5\u8981\u306a\u6750\u6599\u306f\u03c6\uff11\uff18cm\u306e\u30b1\u30fc\u30ad\u30d1\u30f3\uff08\u713c\u578b\uff09\u306b\u5408\u308f\u305b\u3066\u3044\u307e\u3059\u3002\u4f59\u3063\u305f\u6750\u6599\u306f\u9069\u91cf\u306b\u306a\u308b\u69d8\u306b\u6e1b\u91cf\u88dc\u6b63\u3057\u307e\u3057\u305f\u3002\u713c\u304d\u6642\u9593\u3068\u6e29\u5ea6\u306f\u79c1\u306e\u30aa\u30fc\u30d6\u30f3\u306b\u5408\u308f\u305b\u3066\u5fae\u8abf\u6574\u3057\u3066\u3044\u307e\u3059\u306e\u3067\u3042\u304f\u307e\u3067\u53c2\u8003\u5024\u3067\u3059\u3002<\/p>\n\n\n\n

For Brioche Dough<\/strong><\/td>Amount<\/strong><\/td><\/tr>
Cake Flour<\/td>150 gram<\/td><\/tr>
Bread Flour<\/td>150 gram<\/td><\/tr>
Active Dry Yeast<\/td>6 gram (1 pack)<\/td><\/tr>
Salt<\/td>1.5 gram<\/td><\/tr>
Superfine Sugar<\/td>45 gram<\/td><\/tr>
Whole Egg (L)<\/td>2 ea. (120 gram)<\/td><\/tr>
Butter(salted)<\/td>70 gram<\/td><\/tr>
Fatspread (Margarine)<\/td>20 gram<\/td><\/tr>
Whole Milk<\/td>100 gram<\/td><\/tr>
Sugar Syrup (Mizuame)<\/td>45 gram<\/td><\/tr>
Vanilla oil<\/td>a few drops<\/td><\/tr><\/tbody><\/table>
Basic Brioche Dough Ingredients<\/strong> : Keep it in a fridge overnight.<\/figcaption><\/figure>\n\n\n\n
For Craquelin<\/strong><\/td>Amount<\/strong><\/td><\/tr>
Butter(salted)<\/td>20<\/td><\/tr>
Powdered Superfine Sugar<\/td>15<\/td><\/tr>
Cake Flour<\/td>10<\/td><\/tr>
Bread Flour<\/td>10<\/td><\/tr><\/tbody><\/table>
Basic Craquelin Dough<\/strong> : Mix the same volume of butter, sugar and flour.<\/figcaption><\/figure>\n\n\n\n
For Lemon Syrup<\/strong><\/td>Amount<\/strong><\/td><\/tr>
Water<\/td>120 gram<\/td><\/tr>
Superfine Sugar<\/td>45 gram<\/td><\/tr>
Lemon Essence<\/td>8 drops<\/td><\/tr>
Lemon Zest<\/td>1 ea.<\/td><\/tr>
Vanilla Oil<\/td>6 drops<\/td><\/tr>
TUMUGI<\/td>8 gram<\/td><\/tr><\/tbody><\/table>
Original Lemon Syrup <\/strong>: The Japanese cocktail base “TUMUGI” is converted.<\/figcaption><\/figure>\n\n\n\n
For Tropezienne Custard<\/strong><\/td>Amount<\/strong><\/td><\/tr>
Whole Milk<\/td>265 gram<\/td><\/tr>
Lemon Syrup<\/td>15 gram<\/td><\/tr>
Superfine Sugar<\/td>60 gram<\/td><\/tr>
Egg Yolk<\/td>4 ea. (80 gram)<\/td><\/tr>
Cornstarch<\/td>20 gram<\/td><\/tr>
Cream Cheese<\/td>200 gram<\/td><\/tr>
Vanilla Oil<\/td>a few drops<\/td><\/tr>
Powdered gelatin<\/td>5 gram<\/td><\/tr>
Water (cold)<\/td>25 gram<\/td><\/tr><\/tbody><\/table>
Tropezienne Custard<\/strong>: Original recipe requires Mascarpone. Unfortunately, I coudn’t get it. So I applied a typical cream cheese instead of Mascarpone. For stabilizing the pastry cream, add 2 to 3 percent (W\/W) gelatin with 5-fold volume of cold water.<\/figcaption><\/figure>\n\n\n\n
For Creme Chantilly<\/strong><\/td>Amount<\/strong><\/td><\/tr>
Heavy Cream<\/td>150 gram<\/td><\/tr>
Powdered superfine sugar<\/td>20 gram<\/td><\/tr><\/tbody><\/table>
Creme Chantilly<\/strong><\/figcaption><\/figure>\n\n\n\n

Instruction : \u8abf\u7406\u6cd5<\/h3>\n\n\n\n

<1>\u30d6\u30ea\u30aa\u30c3\u30b7\u30e5\u306e\u4f5c\u88fd\u6cd5<\/h4>\n\n\n\n

\u2460\u4e2d\u578b\u306e\u8010\u71b1\u30dc\u30a6\u30eb<\/a>\u306b100\u30b0\u30e9\u30e0\u306e\u725b\u4e73\u300120\u30b0\u30e9\u30e0\u306e\u30d5\u30a1\u30c3\u30c8\u30b9\u30d7\u30ec\u30c3\u30c9\u300170\u30b0\u30e9\u30e0\u306e\u30d0\u30bf\u30fc\u3092\u6295\u5165\u3057\u6e6f\u714e(Bain-marie<\/strong>)\u3067\u3059\u3079\u3066\u304c\u6eb6\u3051\u3066\u6df7\u3056\u308a\u3042\u3046\u307e\u3067\u6e29\u3081\u307e\u3059\u3002
\u2461\u6b21\u306b\u7c89\u985e(dry ingredients)\u3092\u3059\u3079\u3066\u7be9\u3044\u307e\u3059\u3002\u6700\u521d\u306b150\u30b0\u30e9\u30e0\u306e\u5f37\u529b\u7c89<\/a>\u3001150\u30b0\u30e9\u30e0\u306e\u8584\u529b\u7c89<\/a>\u30016\u30b0\u30e9\u30e0\u306e\u30c9\u30e9\u30a4\u30a4\u30fc\u30b9\u30c8\u300145\u30b0\u30e9\u30e0\u306e\u7c89\u7815\u4e0a\u767d\u7cd6\u30011.5\u30b0\u30e9\u30e0\u306e\u5869\u3092\u30e1\u30bf\u30eb\u30dc\u30a6\u30eb\u306b\u7be9\u3044\u307e\u3059\u3002\u305d\u306e\u3042\u3068\u30d5\u30a9\u30fc\u30af\u3067\u5341\u5206\u306b\u307e\u305c\u3066\u5747\u4e00\u306b\u6210\u5206\u304c\u5206\u6563\u3055\u308c\u308b\u3088\u3046\u306b\u304b\u304d\u6df7\u305c\u307e\u3059\u3002
\u2462\u4e2d\u578b\u306e\u30dc\u30a6\u30eb\u306e\u30d0\u30bf\u30fc\u725b\u4e73(\uff0a\uff08\u6ce8\uff09\u30d0\u30bf\u30fc\u30df\u30eb\u30af\u3067\u306f\u306a\u3044\u3067\u3059\uff09\u3078\u5e38\u6e29\u3067\u3057\u3070\u3089\u304f\u5e73\u8861\u3057\u3066\u304a\u3044\u305f\u5168\u5375\u30921\u500b\u3065\u3064\u30d0\u30bf\u30fc\u725b\u4e73\u306b\u6295\u5165\u3057\uff08total 2\u500b\uff09\u3001\u30d0\u30cb\u30e9\u30aa\u30a4\u30eb\u3092\u6570\u6ef4\u52a0\u3048\u3066\u30db\u30a4\u30c3\u30d1\u30fc<\/a>\u3067\u304b\u304d\u6df7\u305c\u3066\u5747\u4e00\u306b\u3057\u307e\u3059\u3002\u5c11\u3057\u5e38\u6e29\u3067\u51b7\u307e\u3057\u307e\u3059\u3002
\u2463\u30e1\u30bf\u30eb\u30dc\u30a6\u30eb\u306b\u3042\u308b\u524d\u3082\u3063\u3066\u6df7\u5408\u3057\u3066\u304a\u3044\u305f\u7c89\u985e\u306b\u5375\u9ec4\u30fc\u30d0\u30bf\u30fc\u725b\u4e73\u6df7\u5408\u6db2\u3092\u5168\u90e8\u6ce8\u304e\u307e\u3059\u3002
\u2464\u6728\u3079\u3089\u3092\u7528\u3044\u3066\u3001\u7c89\u304c\u5b8c\u5168\u306b\u898b\u3048\u306a\u304f\u306a\u308b\u307e\u3067center to margin fold\u3067\u4e01\u5be7\u306b\u6df7\u305c\u3066\u3044\u304d\u307e\u3059\u3002\u30b0\u30eb\u30c6\u30f3\u304c\u6790\u51fa\u3057\u306a\u3044\u7a0b\u5ea6\u306e\u30e9\u30d5\u306a\u6df7\u305c\u5177\u5408\u3067\u3059\u3002
\u2465\u5927\u578b\u306e\u30dc\u30a6\u30eb\u306e\u5185\u5074\u306b\u690d\u7269\u6cb9\uff08\u30ad\u30e3\u30ce\u30e9\u30aa\u30a4\u30eb\uff09\u3092\u5c11\u91cf\u5f15\u3044\u3066\u304a\u304d\u307e\u3059\u3002\u3053\u308c\u306f\u30c9\u30a6\u3092\u53d6\u308a\u51fa\u3059\u6642\u306b\u96e3\u6e0b\u3059\u308b\u306e\u3092\u9632\u3050\u305f\u3081\u3067\u3059\u306e\u3067\u4e0d\u8981\u306a\u3089\u7701\u7565\u304f\u3060\u3055\u3044\u3002
\u2466\u30c9\u30a6\u3092\u5927\u578b\u30dc\u30a6\u30eb\u306b\u79fb\u3057\u307e\u3059\u3002\u30b5\u30e9\u30f3\u30e9\u30c3\u30d7\u3067\u8868\u9762\u3092\u8986\u3044\u3001\u906e\u5149\u30bf\u30aa\u30eb\u3092\u304b\u3076\u305b\u30662\u6642\u9593\u304f\u3089\u3044\u5e38\u6e29\u3067\u767a\u9175\u3092\u9032\u3081\u307e\u3059\u3002\u30bf\u30aa\u30eb\u3092\u53d6\u308a\u9664\u3044\u3066\u30c9\u30a6\u306e\u30b5\u30a4\u30ba\u304c2-3\u500d\u306b\u306a\u3063\u3066\u3044\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\u3067\u3059\u3002\u3053\u306e\u6642\u70b9\u3067\u306f\u30c9\u30a6\u306f\u30c9\u30ed\u30c9\u30ed\u3057\u3066\u3044\u307e\u3059\u3002
\u2467\u3082\u3046\u4e00\u5ea6\u3046\u3048\u304b\u3089\u30bf\u30aa\u30eb\u3092\u304b\u3076\u305b\u3066\u7d0412\u6642\u9593\u51b7\u8535\u5eab\u3067\u653e\u7f6e\u3057\u307e\u3059\u3002\u3053\u308c\u3067\u6210\u5f62\u3067\u304d\u308b\u30ec\u30d9\u30eb\u306e\u5341\u5206\u306a\u786c\u3055\u3068\u6c17\u6ce1\u3092\u542b\u3093\u3060\u7406\u60f3\u7684\u306a\u30c9\u30a6\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n\n\n\n

\"\"
Preparing for Brioche <\/strong>: \u2460 Pour 100 gram whole milk in a middle bowl (heat-durable). Dump 70 gram salted butter and 20 gram fat spread into it. Place it on the saucepan with a simmering water over medium heat. Mix it well until the butter is completely melted.<\/em>\u2461 Sieve all dry ingredients (150 gram bread flour, 150 gram cake flour, 6 gram active dry yeast, 1.5 gram salt and 45 gram powdered superfine sugar in a metal bowl . Stir evenly with a fork<\/em>. \u2462 Throw 2 whole eggs (at room temperature) into the milk-butter mixture in the middle bowl<\/em>, one by one, whisking continuously with a balloon whipper. \u2463 Pour the egg-milk-butter mixture into the flour mixture with folding it gently by a wooden spoon until it gets to be a wet dough. \u2464 Rinse inside of a large bowl with vegetable oil. \u2465 Transfer the dough into the large bowl. Cover tightly with a plastic wrap and lay a towel over the top. \u2466 Leave the rise at room temperature for 1 to 2 hours to confirm bubbling up. \u2467 Once doubled in the size, place the dough with a towel over the top into a fridge overnight (for about 12 hour<\/em>s).<\/figcaption><\/figure>\n\n\n\n

<2>\u30af\u30e9\u30af\u30e9\u30f3\u3068\u30ec\u30e2\u30f3\u30b7\u30ed\u30c3\u30d7\u306e\u4f5c\u88fd\u6cd5<\/h4>\n\n\n\n

\uff08\uff11\uff09\u30af\u30e9\u30af\u30e9\u30f3\u306e\u4f5c\u6210<\/strong>
\u57fa\u672c\u7684\u306a\u4f5c\u88fd\u6cd5\u306b\u5f93\u3063\u3066\u4f5c\u6210\u3057\u307e\u3059\u3002
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\uff08\uff12\uff09\u30ec\u30e2\u30f3\u30b7\u30ed\u30c3\u30d7\u306e\u4f5c\u6210<\/strong>
\u2460\u30bd\u30fc\u30b9\u30d1\u30f3\u306b\u6c34120\u30b0\u30e9\u30e0\u3001\u4e0a\u767d\u7cd645\u30b0\u30e9\u30e0\u3001\u30ec\u30e2\u30f3\u30bc\u30b9\u30c81\u500b\u5206\u3092\u5165\u308c\u3066\u4e2d\u706b\u3067\u6cb8\u9a30\u3055\u305b\u307e\u3059\u3002
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\u2462\u30e1\u30c3\u30b7\u30e5\u30b9\u30c8\u30ec\u30a4\u30ca\u30fc\u3092\u901a\u3057\u3066\u30bc\u30b9\u30c8\u3092\u56de\u53ce\u3057\u306a\u304c\u3089\u5225\u306e\u5bb9\u5668\u306b\u79fb\u3057\u307e\u3059\u3002\u3053\u308c\u3067\u5b8c\u6210\u3067\u3059\u3002<\/p>\n\n\n\n

\"\"
Making craquelin<\/strong>: \u2460 Place 20 gram butter, 10 gram cake flour, 10 gram bread flour and 15 gram powdered superfine sugar in a metal bowl. Press to combine it with a pastry blender. \u2461 Once the dough gets in together, transfer the dough on a floured surface of plastic wrap. Get the dough into round shape with plastic wrap.\u2462 Place the dough on parchment paper with floured surface. Fold the dough with the parchment paper, then roll the dough out into square shape with a rolling pin. \u2463 Keep it in a freezer until use.
Preparing Lemon Syrup<\/strong>: \u2460 Place 45 gram superfine sugar and 1 lemon zest with 120 gram water in a saucepan over medium-high heat. Simmer it to a boil. \u2461 Add a few drops of lemon essence and of vanilla oil, 8 gram TUGUMI over low heat and stir. \u2462 Remove from heat and transfer the syrup into cups through a mesh strainer to retrieve the lemon zest.<\/figcaption><\/figure>\n\n\n\n

<3>\u30c8\u30ed\u30da\u30b8\u30a7\u30f3\u30cc\u30ab\u30b9\u30bf\u30fc\u30c9\u306e\u4f5c\u88fd\u6cd5<\/h4>\n\n\n\n

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\"\"
Preparing for Tropezienne Custard<\/strong>: Beforehand, dissolve 5 gram powdered gelatin into 5-fold volume (25 gram) of cold water and bloom it. Chill it in a fridge until use. \u2460 Place 60 gram superfine sugar, 20 gram cornstarch and 4 egg yolks in a middle bowl. Whisk well until it gets creamy and well incorporated. \u2461 Pour 265 gram whole milk into a saucepan, and bring it to a boil over medium heat. \u2462 Remove from heat. Pour slowly the half volume of the hot milk into the egg yolk mixture with continuously stirring to temper it. \u2463 Get it back into the saucepan. Again expose to the medium-low heat, and whisk continuously until the cream gets thick. \u2464 Then remove from heat and whisk vigorously for about 2 minutes until the custard has got to the favorite consistency. \u2465 Dump 200 gram cream cheese into the custard over medium-low heat and whisk well until it has been completely dissolved . \u2466 Transfer the custard back into the middle bowl and pour 15 gram lemon syrup and a few drops of vanilla oil to mix well. \u2467 Resolve the gelatin over medium heat and pour it into the custard to mix well. \u2468 Plastic-wrap the surface of the custard and leave it at room temperature.<\/em><\/figcaption><\/figure>\n\n\n\n

<4>\u30d6\u30ea\u30aa\u30c3\u30b7\u30e5\u30b1\u30fc\u30ad\u306e\u713c\u6210\u6cd5<\/strong><\/h4>\n\n\n\n

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Baking Brioche Cake<\/strong> : \u2460 Take the dough out from the fridge. Dust flour adequately and roll it out in \u03c6 18 cm round shape of about the 2 cm width. \u2461 Line parchment paper on bottom and side of a \u03a618 cm spring-form cake pan. Place the round dough on its bottom. Tightly plastic-wrap on top and cover it with a towel. Leave it at room temperature for about 30 to 40 minutes until the dough has risen up to double volume. \u2462 Give egg-wash 2 times on the surface. Preheat the oven up to 180C. \u2463 Take the craquelin from the freezer to cut into about 1 cm square shape. Sprinkle it over the egg-washed surface. \u2464 Oven-bake at 180C for around 50 minutes. Stay cautious not to over-bake. It’s somewhat hard to get an adequate baking in the middle. Observing the superficial baking, pierce the cake with a stick to confirm that it has well done. \u2465 Let it cool at room temperature and unmolded early as possible.<\/figcaption><\/figure>\n\n\n\n

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\"\"
Assembling <\/strong>: \u2460 Pour 150 gram cold heavy cream with 20 gram powdered superfine sugar into a metal bowl. Electric-whisk until the stiff peak form to make Creme Chantilly. Transfer the custard into a pastry bag.\u2461 Mix and fold the Toropezienne custard and the Creme Chantilly with a spatula evenly. \u2462 Cut the brioche cake horizontally into the even 3 layers with a cake slicer. \u2463 Brush the bottom layer of the cake with the lemon syrup, then pipe the custard in the shape of a 2cm round on the surface many times until no space. Place the second layer brushed and repeat the same procedure. \u2464 Place the top layer and dust powder sugar adequately.<\/figcaption><\/figure>\n\n\n\n

\u304a\u307e\u3051\u306e\u4e00\u54c1\uff1a\u5375\u767d\u304c4\u500b\u5206\u4f59\u308a\u307e\u3057\u305f\u306e\u3067\u3001\u3053\u308c\u3067\u30db\u30ef\u30a4\u30c8\u30ed\u30fc\u30eb\u3092\u4f5c\u308a\u307e\u3057\u305f\u3002\u8a70\u3081\u7269\u306f\u3001\u4f59\u3063\u305f\u30c8\u30ed\u30da\u30b8\u30a7\u30f3\u30cc\u30ab\u30b9\u30bf\u30fc\u30c9\u3092\u4f7f\u7528\u3057\u3066\u3044\u307e\u3059\u3002\u30b9\u30a4\u30b9\u30ed\u30fc\u30eb\u306b\u4f7f\u7528\u3057\u3066\u3082\u826f\u3055\u305d\u3046\u3067\u3059\u3002<\/p>\n\n\n\n

\u7de8\u96c6\u5f8c\u8a18\uff1a\u30b5\u30f3\u30c8\u30ed\u30da\u3067\u306f\u65e5\u5e38\u306e\u98df\u5353\u306b\u51fa\u3066\u304f\u308b\u713c\u304d\u83d3\u5b50\u306e\u3088\u3046\u3067\u3059\u304c\u3001\u624b\u306e\u8fbc\u3093\u3060\u706b\u5165\u308c\u304c\u96e3\u3057\u3044\u30b7\u30e5\u30fc\u30da\u30fc\u30b9\u30c8\u30ea\u30fc\u306e\u5fdc\u7528\u7de8\u3068\u3044\u3046\u5370\u8c61\u3067\u3057\u305f\u3002\u30b7\u30e5\u30fc\u30da\u30fc\u30b9\u30c8\u30ea\u30fc\u3068\u30d9\u30fc\u30ab\u30ea\u30fc\u306e\u63a5\u70b9\u306b\u4f4d\u7f6e\u3059\u308b\u4e0d\u601d\u8b70\u306a\u30b1\u30fc\u30ad\u3067\u4e21\u65b9\u306e\u98df\u611f\u3092\u5473\u308f\u3046\u3053\u3068\u304c\u3067\u304d\u307e\u3057\u305f\u3002\u9577\u6587\u306b\u306a\u308b\u3068\u66f8\u304d\u624b\u3082\u8aad\u307f\u624b\u3082\u75b2\u308c\u307e\u3059\u306d\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"

\u30bf\u30eb\u30c8\u30fb\u30c8\u30ed\u30da\u30b8\u30a8\u30f3\u30cc : Tarte Tropezienne (Brioche Cake) 1950\u5e74\u4ee3\u306b\u5357\u30d5\u30e9\u30f3\u30b9\u306eSaint-Tropez(\u30b5\u30f3\u30c8\u30ed\u307a\uff09\u3092\u8d77\u6e90\u3068\u3059\u308b\u3068\u3044\u308f\u308c\u3066\u3044\u308b\u90f7\u571f\u83d3\u5b50(Alexadre Mick … <\/p>\n

“Tarte Tropezienne\u3092\u713c\u304f; \u3053\u306e1\u54c1\u30b7\u30ea\u30fc\u30ba (\u305d\u306e4): \u30d6\u30ea\u30aa\u30b7\u30e5(Brioche)\u306f\u30af\u30ed\u30ef\u30c3\u30b5\u30f3\uff08croissants)\u3068\u4e26\u3076\u4eba\u6c17\u3092\u8a87\u308b\u30d1\u30f3\u3067\u3059\u304c\u3001\u3053\u308c\u3092\u751f\u5730\u306b\u7279\u5225\u306a\u30ab\u30b9\u30bf\u30fc\u30c9\u30af\u30ea\u30fc\u30e0\u3092\u631f\u3093\u3060\u65ac\u65b0\u306a\u30b1\u30fc\u30ad\u304c\u30bf\u30eb\u30c8\u30fb\u30c8\u30ed\u30da\u30b8\u30a8\u30f3\u30cc\u3002\u8abf\u7406\u6cd5\u306b\u8feb\u3063\u3066\u307f\u305f\u3002” \u306e<\/span>\u7d9a\u304d\u3092\u8aad\u3080<\/a><\/p>\n","protected":false},"author":1,"featured_media":2173,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[6,123,8],"tags":[53,147,144,145,229,143],"_links":{"self":[{"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/posts\/1972"}],"collection":[{"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/comments?post=1972"}],"version-history":[{"count":70,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/posts\/1972\/revisions"}],"predecessor-version":[{"id":2702,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/posts\/1972\/revisions\/2702"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/media\/2173"}],"wp:attachment":[{"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/media?parent=1972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/categories?post=1972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kwc.server-shared.com\/sweets\/wp-json\/wp\/v2\/tags?post=1972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}