Make a custard cream with the milk, sugar, egg yolks, CPT and vanilla. Add the butter at the end, cooldown in the freezer for 15' and in the fridge. Smooth down with a paddle and add the whipped Passionata.
Mixing (Kitchen Aid)
4' slow and 12' fast then add the Mimetic and mix again 5' fast.
Overnight at 3°C with a plastic cover on top.
Scaling and Shaping
Divide dough pieces of 35gr, shape round and place in small bun tray.
1H30 at 28°C and 80% humidity.
Glaze with Sunset Glaze Easy Plus and sprinkle pearl sugar.
In the deck oven at 180-180°C for 11'.
When the core temperature is at 36°C, pack in plastic bag.
Cut in half the brioche, add the 20gr of Diplomate cream to make the Tropezienne and dust icing sugar on the top.