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Prepare the starter by mixing the 50 g flour with the water and baker’s yeast. Leave to rise for 30 min.
Put the flour in the bowl of a stand mixer. Make a well, add the sugar, trimoline, starter and eggs.
Knead with the dough hook on medium speed for about 10 min.
Add the pieces of cold butter and knead again until the dough comes away cleanly from the bowl.
Remove and wrap in cling film. Set aside in the refrigerator for one night.
The next day, roll out the dough with a rolling pin so that it is larger than a buttered 24 cm diameter tart ring. Trim the dough by pressing lightly against the rim of the tart ring. Remove the surplus dough and leave to rise for 2 h at room temperature.
Glaze the brioche with a mixture of 1 egg and 1 yolk.
Sprinkle with chopped almonds Bake for 40 min at 160 °C on a tray covered with a sheet of baking parchment.
1 egg yolk
Faites bouillir le lait avec le beurre et le sucre.
Fouettez les œufs, les jaunes et la poudre à crème. Versez la moitié du lait bouillant dessus.
Reversez l’ensemble dans la casserole. Faites cuire sans cesser de remuer.
Boil the milk together with the butter and sugar.
Beat the eggs, yolks and custard powder together. Pour half the boiling milk into the mixture.
Return the mixture to the saucepan. Cook, stirring constantly. Pour into a tray, cover with cling film, in contact with the surface, and set aside in the refrigerator. Whip together the chilled cream and the mascarpone. Mix the two creams to make a crème diplomate. Put into a piping bag with a PF16 nozzle.
Boil together the water and sugar, add the passion fruit juice and zest.
Zest the citrus fruits. Peel the citrus down to the flesh. Retain some supremes for decoration and cut the rest into pieces. Mix the citrus pieces with the zest.
Cut the brioche in two horizontally. Soak the two parts with syrup, using a brush.
Fill the lower part with crème diplomate. In the centre, place the citrus pieces.
Dust with icing sugar.
Decorate with citrus supremes.
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