💡 Even better the next day 😋

💡For the original Tarte Tropézienne version... Easy! Just leave out the cocoa powder in the diplomat cream and swap the chocolate chips for pearl sugar on top.

Add the sugar on one side, salt on the other. Place the crumbled yeast, egg, warm milk, and orange blossom water in the center of the well.

Add the softened butter and knead for another 10 minutes.

Transfer the dough to a mixing bowl, cover with a clean towel, and let rise for 1 hour in a warm, dry place.

Punch down the dough (flatten it) on a floured work surface (add a little more flour if the dough is sticky), then place it in the pan.

Let rise again for 30 minutes. Brush the brioche with beaten egg yolk using a silicone brush and sprinkle with chocolate chips.

Preheat the oven to 320°F (160°C) and bake the brioche for about 25 minutes, until golden brown. Remove from the pan and let cool.

Pour the hot milk over the mixture and stir. Return everything to the saucepan and cook, whisking constantly, until it boils. Off the heat, add the gelatin and cold butter. Mix well. Transfer to a container, cover with plastic wrap directly on the surface, and chill for 2 hours (it should be very cold).

Gently fold the pastry cream into the whipped cream and transfer to a piping bag fitted with the tip of your choice.

> ASSEMBLY

Slice the brioche in half horizontally.

Pipe the cream onto the bottom half of the brioche, making a nice border with the piping.

💡For extra indulgence, sprinkle chocolate chips over the cream.

Chill until ready to serve.