Vanilla Yuzu Saint Tropez

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.

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.

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

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.

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.