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

www.valrhona.com

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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