{"id":1752,"date":"2020-09-05T14:47:07","date_gmt":"2020-09-05T12:47:07","guid":{"rendered":"http:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=1752"},"modified":"2020-10-03T19:40:26","modified_gmt":"2020-10-03T17:40:26","slug":"the-tropezienne-by-chef-cyril-lignac","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/the-tropezienne-by-chef-cyril-lignac\/","title":{"rendered":"\u00ab\u00a0The Trop\u00e9zienne \u00bb by chef \u00ab\u00a0Cyril Lignac\u00a0\u00bb"},"content":{"rendered":"
<\/div>\n

I 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 trop\u00e9zienne” by chef “Cyril Lignac”.<\/span><\/p>\n\n\n\n

According to the chef, a trop\u00e9zienne is a soft brioche, a smooth cream and a subtle taste of orange blossom.<\/span><\/p>\n\n\n\n

This \u201ctrop\u00e9zienne\u201d 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.<\/span><\/p>\n\n\n\n

Although I must admit, seeing the amount of butter used, I hesitated a bit.  But tasting it, I must say that this trop\u00e9zienne is the bomb.<\/span><\/p>\n\n\n\n

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.<\/span><\/p>\n\n\n\n

This trop\u00e9zienne recipe is taken from his fabulous book “La p\u00e2tisserie” co-written with a great chef “Beno\u00eet Couvrand”, I can assure you that it will certainly not be the last recipe from this book..<\/span><\/p>\n

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According to the chef, a trop\u00e9zienne is a soft brioche, a smooth cream and a subtle taste of orange blossom. This \u201ctrop\u00e9zienne\u201d 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 trop\u00e9zienne 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 trop\u00e9zienne recipe is taken from his fabulous book “La p\u00e2tisserie” co-written with a great chef “Beno\u00eet Couvrand”, I can assure you that it will certainly not be the last recipe from this book..\" \/>\n<meta property=\"og:url\" content=\"https:\/\/4passionfood.com\/en\/recipe\/the-tropezienne-by-chef-cyril-lignac\/\" \/>\n<meta property=\"og:site_name\" content=\"4passionfood - English\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-03T17:40:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/4passionfood.com\/en\/wp-content\/uploads\/sites\/4\/2020\/09\/B63EDF8F-66C6-4B0B-A236-696FF33536A8.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"828\" \/>\n\t<meta property=\"og:image:height\" content=\"828\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/4passionfood.com\/en\/recipe\/the-tropezienne-by-chef-cyril-lignac\/\",\"url\":\"https:\/\/4passionfood.com\/en\/recipe\/the-tropezienne-by-chef-cyril-lignac\/\",\"name\":\"\u00ab\u00a0The Trop\u00e9zienne \u00bb by chef \u00ab\u00a0Cyril Lignac\u00a0\u00bb - 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According to the chef, a trop\u00e9zienne is a soft brioche, a smooth cream and a subtle taste of orange blossom. This \u201ctrop\u00e9zienne\u201d 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 trop\u00e9zienne 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 trop\u00e9zienne recipe is taken from his fabulous book “La p\u00e2tisserie” co-written with a great chef “Beno\u00eet Couvrand”, I can assure you that it will certainly not be the last recipe from this book..","og_url":"https:\/\/4passionfood.com\/en\/recipe\/the-tropezienne-by-chef-cyril-lignac\/","og_site_name":"4passionfood - English","article_modified_time":"2020-10-03T17:40:26+00:00","og_image":[{"width":828,"height":828,"url":"https:\/\/4passionfood.com\/en\/wp-content\/uploads\/sites\/4\/2020\/09\/B63EDF8F-66C6-4B0B-A236-696FF33536A8.jpeg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/4passionfood.com\/en\/recipe\/the-tropezienne-by-chef-cyril-lignac\/","url":"https:\/\/4passionfood.com\/en\/recipe\/the-tropezienne-by-chef-cyril-lignac\/","name":"\u00ab\u00a0The Trop\u00e9zienne \u00bb by chef \u00ab\u00a0Cyril Lignac\u00a0\u00bb - 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