Tarte Tropézienne

Shape the cold brioche dough into a tight round, cover and rest 15 minutes to relax; repeat twice until it reaches the size of the pan, without rushing or it shrinks back.

Put the dough in a greased pan and prick it.

In a cool kitchen (about 65F, 18C) proof in the oven with a saucepan of boiling water, two to three hours.

Streusel: blend cold salted butter chunks with sugar and flour in a food processor until just combined.

Flatten between two sheets of parchment to a quarter inch (6 mm) slab and freeze; cut into quarter inch cubes and return to the freezer.

Mediterranean syrup: heat water, sugar, vanilla extract, orange blossom water and orange zest (skin only, no white pith); Kirsch may be added.

Soak the gelatin sheets in cold water to soften.

Beat egg yolks, sugar, vanilla and cornstarch in a bowl. Heat the milk in a medium saucepan; as soon as it boils, temper the yolk mixture with it and return everything to the saucepan.

Whisk swiftly, bring to a boil and cook 2 minutes on medium-high, whisking constantly.

Off the heat whisk in the gelatin, then the mascarpone; transfer to a tray lined with plastic wrap, cover and cool completely.

Brush the proofed brioche with egg wash, dot with the frozen streusel cubes and bake at 350F (180C) about 20 minutes; do not overbake.

Whip the heavy cream to soft peaks and move to a clean bowl.

Whip the chilled pastry cream, add a few drops of orange blossom water, and incorporate the whipped cream.

Slice the brioche in half lengthwise with a bread knife; cut the top into eight or ten portions with a chef's knife; moisten bottom and top generously with the syrup.

Pipe the filling with a half inch plain pastry tip.