Recipe for Basil Tropézienne with Apricot Syrup

The ganache. Melt the white chocolate in a double boiler. Bring the 83g of cream to a boil, and pour it in three times over the melted chocolate to create a ganache. Add the 243g of liquid cream and the basil leaves. Mix well and cover with plastic wrap. Reserve in the refrigerator overnight.

The brioche. In the bowl of a mixer fitted with a hook, add the cold milk and yeast, then mix. Add the eggs, then the apricot syrup. On top, add the flour, sugar, and salt and knead on low speed for 3 minutes. When it forms a ball, add the cubes of butter and increase the speed for 15 minutes. Let the dough rise for 1 hour under a damp cloth at room temperature, then refrigerate for 2 hours.

Then, spread the dough to a thickness of 1 cm and cut out a circle of 18 cm. Let the dough rise in a buttered and floured circle of 20 cm for 1 hour and 45 minutes in the turned-off oven with a pot of warm water beside it. Brush the dough with a beaten egg and milk mixture. Sprinkle sugar on top and bake for about 25 minutes in a preheated oven at 170° C.

The assembly. Reduce the 30g of apricot syrup over medium heat for 5 minutes. Let cool.

Dilute the apricot syrup with water. Cut the brioche in half, then use a brush to soak the inside. Remove the basil leaves from the ganache. Using an electric whisk, whip the ganache until it resembles a slightly firm whipped cream. Place it in a piping bag with a plain 14 mm nozzle. Pipe pretty rounds of whipped ganache about 3 mm from the edge of the brioche, then fill with pieces of fresh apricot. Place the top of the brioche on, pressing down slightly. Pipe a few peaks of ganache, then add wedges of apricot lightly coated with the reduced syrup and the basil leaves.

Keep refrigerated for 2 hours before serving.

To finish, it’s ready! All that’s left is to enjoy!