"A giant round of brioche, split horizontally and filled with pastry cream to make a classic French pastry whose name, unfortunately, escapes me at the moment." Would the name be Brioche Tropézienne, by any chance? SteveB Steve - I believe you are exactly right. One would need a STIFF pastry cream/custard filling in order to neatly slice into this giant brioche cake. I know I would want to soak the brioche in a rum or vanilla simple syrup just for fun. Elisabeth @ KAF

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