A Troparisienne from Castel
For those of you confined to the capital, mischievous pastry chef and baker Benoit Castel unveils his very own version of the Tropézienne: the Troparisienne!
It has a tender, unctuous brioche belly, made with natural sourdough and topped with a generous vanilla mousseline cream. Sprinkled with coarse grains of sugar and a cracker, it's sure to make more than one mouth water.
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Benoit Castel: a very attractive Troparisienne
