Tropezian tart in a festive log style

Mix the flour, salt, eggs, sugar and yeast dissolved in warmed milk in a food processor until the dough comes away from the sides. Add the butter cut into pieces.

Cover the dough with a cloth and let it rise at room temperature for 1 hour. Fold the dough by hand to make it fall and refrigerate overnight.

Spread the brioche into a rectangle approximately 40 cm long. Place it on a baking tray. Leave to rise for 1 hour.

Brush with 1 beaten egg. Scatter 70 g of mixed pralines and 30 g of butter on top. Bake th.6-7 (200°C) for 20 min.

Put the water, sugar and half a vanilla pod in a saucepan and cook for 10 minutes.

At the end of cooking add the orange blossom water then turn off the heat.

Set aside.

Soak the gelatin leaves in a bowl of cold water. In a saucepan, put the milk and vanilla. Bring to the boil and leave to infuse for 15 minutes.

In a mixing bowl, whisk the yolks with the sugar. Add the sifted starch. Filter the milk and pour a third of the hot milk over the egg, sugar and starch mixture to dilute it.

Add the rest then return to the pan. Cook to thicken the cream, stirring constantly over low heat, until it has the consistency of custard.

Remove from the heat, add the drained gelatin then leave to cool slightly before incorporating the butter pieces.

Pour into a mixing bowl and leave to cool, stirring occasionally. Be careful, the mixture must not set so it must not be cold because gelatin sets when cold.

Beat the cold cream until it has doubled in volume and the whisk leaves traces in the cream (consistency of whipped cream).

When the pastry cream is lukewarm, delicately incorporate the whipped cream with a spatula or hand whisk. Be careful, if the pastry cream is too hot, the whipped cream will melt.

Pour the diplomat cream obtained into a piping bag fitted with a nozzle. Close with pliers and refrigerate for 10 minutes.

Cut the brioche in two to obtain regular rectangles: the base and the cap.

Using a brush, soak the base with punching syrup in two batches. On the base, spread a little gingerbread jam then pipe the diplomat cream regularly.

Place the hat on this poached cream then refrigerate until ready to serve.