1.04passionfood - Englishhttps://4passionfood.com/enrich600338<blockquote class="wp-embedded-content" data-secret="r500xVWwM5"><a href="https://4passionfood.com/en/recipe/the-tropezienne-by-chef-cyril-lignac/">« The Tropézienne » by chef « Cyril Lignac »</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://4passionfood.com/en/recipe/the-tropezienne-by-chef-cyril-lignac/embed/#?secret=r500xVWwM5" width="600" height="338" title="“« The Tropézienne » by chef « Cyril Lignac »” — 4passionfood - English" data-secret="r500xVWwM5" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://4passionfood.com/en/wp-content/uploads/sites/4/2020/09/B63EDF8F-66C6-4B0B-A236-696FF33536A8.jpeg828828I have decided to share with you a recipe that comes from the south of France, one of the great classics of French pastry.  This is “La tropézienne” by chef “Cyril Lignac”. According to the chef, a tropézienne is a soft brioche, a smooth cream and a subtle taste of orange blossom. This “tropézienne” is really very very GOOD with its ultra light and very vanilla diplomat cream.  The chef does not use soaking syrup but specifies that it can be done, so that’s what I did and I have not regretted it, and of course for my part the syrup will be flavored with  Orange Blossom.  Add to that these pearl sugar which crack slightly under the tooth.  Pleasure guaranteed. Although I must admit, seeing the amount of butter used, I hesitated a bit.  But tasting it, I must say that this tropézienne is the bomb. However, the dough must rest for 12 hours in the refrigerator so it is done the day before but especially not the cooking which is done the same day of tasting. This tropézienne recipe is taken from his fabulous book “La pâtisserie” co-written with a great chef “Benoît Couvrand”, I can assure you that it will certainly not be the last recipe from this book..