Home Recipes Tropézienne revisited

Tropézienne revisited

A refined two-layered dessert featuring Mascarpone, Debic Végétop, orange blossom, and a crisp base — crafted for quality and innovation in your menu.

Eggs Fruit Other Sugar

Tropézienne revisited

Ludovic Dupont

Ludovic Dupont

La Fenière, La Bouilladisse, France

Ingredients

Base

6 eggs

500 g flour

22 g baking powder

500 g sugar

400 g Debic Végétop

100 g Debic Traditional Butter

Garnish

500 ml Debic Végétop

100 g icing sugar

100 g mascarpone

1 capful of orange

Blossom water

750 g strawberries

Debic products used

Culinaire Végétop 1L

Traditional Butter 10KG

Preparation

Base

Weigh out all the ingredients.

Whisk the eggs, flour, baking powder, 400 g of the sugar and the Végétop.

Bake for 8 mins at 180°C.

Melt the butter with 100 g of the remaining sugar.

Spread the butter over the pastry using a brush and return to the oven for 8 minutes at 180°C.

Chill.

Garnish

Blend the Végétop with the sugar, mascarpone and orange blossom in a mixer at medium speed, then blend at a higher speed until it reaches the desired consistency.

Assembly

Divide the base into portions using circle cutters and slice these into two layers.

Cut the strawberries in half.

Place one of the base circles on a plate and arrange the strawberries on it, then pipe the Végétop-based filling on top.

Place the second circle on top of the piped filling.

Eggs Fruit Other Sugar

Debic for chefs

Debic for chefs