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Vanilla Yuzu Saint Tropez

Made with Inspiration Yuzu

Steps: 5
Servings: Makes 1 cake for 6

5 Recipes steps


Preparation time: 15 minutes
Rest time before use: 12 hours

    Heat the 115g cream with the honey and vanilla seeds. Combine with the melted IVOIRE 35% in three batches while mixing with a spatula.
    Gradually add the 310g chilled heavy cream and blend using an immersion blender.
    Store in the refrigerator overnight.


    50 g Yuzu purée
    1 g Gelatin powder
    5 g Cold water
    95 g Cold heavy cream 36%

    Soak the gelatin in cold water.
    Heat the yuzu purée to approx. 175°F (80°C). Add the rehydrated gelatin. Gradually pour onto the melted YUZU INSPIRATION.
    Mix using an immersion blender to make a perfect emulsion. Add the cold heavy cream to the emulsion.

    Mix again, then pour the mixture into a container. Cover the surface with plastic wrap and leave to set in the refrigerator overnight.



Preparation time: 15 minutes

    60 g Yuzu or lemon purée
    40 g Sugar
    20 g Water

    Put all the ingredients into a saucepan then bring to a boil.
    Store in the refrigerator until completely cooled.


Preparation time: 30 minutes
Rest time before use: 12 hours

    220 g Pastry flour
    110 g Eggs
    20 g Whole milk
    20 g Sugar
    5 g Salt
    6 g Fresh yeast
    130 g Unsalted butter
    1 Egg yolk for egg wash
    10 g Granulated sugar or pearl sugar

    Mix together all the ingredients apart from the butter. Knead in a stand mixer for approx. 10 minutes.
    Then gradually add the butter that has been cut into (cold but soft) pieces until the dough is no longer sticky. Ideally, the dough temperature should be between 75 and 77°F (24°C and 25°C) once it has been kneaded.
    Make a ball and place it in a bowl covered with plastic wrap, then leave to rise at room temperature for 2 hours.
    Leave to prove for a maximum of 2 hours at 75°F (25°C) in a humid environment.
    Using a brush, apply egg yolk over the dough. This will give it a golden color after baking. Finally, sprinkle some granulated sugar or pearl sugar on top. Bake in a fan-assisted oven at 340°F (170°C) for 18 minutes.



Preparation time: 30 minutes

    Cut the baked brioche in half. Soak both halves in the Yuzu Syrup.

    Whisk* the whipped ganache with the vanilla IVOIRE 35% chocolate until it has a soft texture that is easy to pipe. Using a piping bag with a fluted nozzle, garnish the bottom with generous swirls.

    Thinly cut the end of a piping bag without a nozzle and add YUZU INSPIRATION crémeux between the swirls.

    Cover with the other half of the brioche then sprinkle with confectioner’s sugar. Serve and enjoy!
    *Whisking a whipped ganache with an electric whisk at a regular, medium speed adds more air to the mixture and gives it a texture that is easy to pipe.

Chef’s tip



For the brioche. the resting time depends on the temperature of the dough after kneading it.
The hotter the dough, the shorter the resting time. Above 79-82°F (26-28°C), the resting time should be reduced. Beyond 82°F (28°C), stop proofing and put in the freezer for around 1 hour before putting it back in the refrigerator. A well-baked brioche should reach up to 200°F (93°C) at its center (check this with a thermometer). By knocking back your brioche dough, you can remove any air bubbles that may have formed during its first rise.

saint tropez vanilla yuzu