Vanilla Yuzu Saint Tropez | Valrhona Chocolate

Name: Vanilla Yuzu Saint Tropez | Valrhona Chocolate
Ingredients: - 60 g Yuzu or lemon purée; - 40 g Caster sugar; - 20 g Water; - 220 g Pastry flour; - 110 g Eggs; - 20 g Whole milk; - 20 g Caster 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

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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% ch

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Ingredients

- 60 g Yuzu or lemon purée
- 40 g Caster sugar
- 20 g Water
- 220 g Pastry flour
- 110 g Eggs
- 20 g Whole milk
- 20 g Caster 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

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