Recipe TARTE TROPÉZIENNE

TARTE TROPÉZIENNE

PLANT BASED – LACTOSE FREE – CONTAINS NUTS

An easy 1:1 ingredient swap for dairy.

No need to change the recipe or process.

Loba Patisserie

Pastry Chefs and Consultants

40 min

Recipe

Ingredients

BRIOCHE DOUGH

  • 300 g Flour Petra tipo 1*
  • 70 g Sugar
  • 2 g Salt
  • 4 g Orange zest
  • 213 g Soy milk
  • 9 g Lecithin
  • 0,5 g Xanthan gum
  • 8 g Fleur d’orange
  • 10 g Fresh yeast
  • 90 g Be Better plant-butter

Decoration:Grain sugar Sliced almonds

 

ROSE PLANT-BUTTER CREAM

  • 330 g Soy Milk
  • 70 g Sugar
  • 12 g Modified starch cold usage
  • 2 g Sea salt
  • 3,5 g Lecitin
  • 270 g Be Better plant-butter
  • 9 g Rose aroma (*depending on the brand)
TARTE TROPÉZIENNE

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Linear Gradient Div

Preperation

Linear Gradient Div

1. Place all dry ingredients in the mixing bowl.
2. Blend together the soy milk, xanthate gum and lecithin
together and add to the dry ingredients, knead for 10 min.
3. Add the yeast and knead till completely absorbed.
4. Let the dough rest for 10min.
5. Add the cold Be Better plant-butter cubes while kneading,
until all plant-butter is absorbed and a strong gluten web has
formed.
6. Divide the dough each 225g, and shape the dough.
7. Ferment the dough for 2h (until doubled in size).
8. Brush with soy milk and sprinkle sugar / almonds on the top.*
9. Bake at 170oC for about 14/15 min.
10. Cool down before cutting in half, add fill with the cream.

 

TARTE TROPÉZIENNE

Interested in the complete recipe? Please provide your email,
and we’ll send it to you.