Tropezienne with PGI Menton Lemon Crush

Mix all the powders together and add the warm water.

Mix the ingredients together.

Mix the T45 flour, salt, sugar, fresh yeast, whole eggs and whole milk in a mixer fitted with a dough hook. Knead for 5 minutes at speed 1. When it detaches from the bowl, incorporate the cold butter. Knead for a further 10 minutes on speed 2 until the dough is smooth and pulls away from the sides of the bowl. Leave to point for 30 minutes at room temperature and give it a flap. Set aside overnight at 2°C. The next day, weigh out 90g per Tropezienne. Round twice at 15-minute intervals. Flatten with the palm of your hand. Place on a baking mat in buttered 12cm circles. Leave to proof for 2 hours at 25°C. Halt the rise and firm up the brioche for around 30 minutes at 2°C. Pipe 25g of panettone crisp per Tropezienne and cover with sugar and flakes almonds. Bake for 20 minutes at 160°C. Turn out and cool on a rack.

Finely blend the lemon zests with the caster sugar in a food processor. Mix in a saucepan with the rest of the ingredients. Bring to the boil. Imbibe the syrup at 50°C.

Infuse the 35% M.F. cream 1 with the vanilla pods and lemon zests. Cook the anglaise with the 35% M.F. cream 1, sugar, egg yolks and vanilla pods. Add the gelatine mass, mascarpone, 35% M.F. cream 2 and Fleur d’Oranger. Mix. Cool and assemble the next day.

Finely blend the PGI Menton Lemon Crush and mix with the cold neutral glaze.

Slice the brioche in half and imbibe with the hot yuzu lemon syrup. Whisk the vanilla mascarpone cream and fleur d’oranger. Pipe the centre of each Tropezienne with 50g of the cream using a No. 12 plain nozzle. Top with 40g of PGI Menton Lemon Crush. Pipe the Tropezienne tower with 150g of the cream using a No.9 Saint Honoré nozzle. Dust the top of the brioche with snow decor and place on the Tropezienne. Pipe dots of PGI Menton lemon topping in the hollows of the cream. Decorate with a few PCB Création dried pink and white verbena flowers.