Vanilla Yuzu Saint Tropez

Made with Cooking Range Ivoire 35% white chocolate

An original recipe by l’École Gourmet Valrhona

4 steps

Makes 1 cake for 6

To be done the day before:
IVOIRE 35% & vanilla whipped ganache
Brioche dough

To be done on the day:
Yuzu syrup

Recipe Step by Step



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

  • 115 g Whipping cream 35%
  • 15 g Acacia honey
  • 1 Vanilla bean
  • 170 g IVOIRE 35% chocolate
  • 310 g Cold whipping cream 35%
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 whipping cream and blend using a hand blender.
Store in the refrigerator overnight.


Preparation time: 10 minutes
Rest time before use: 12 hours

  • 50 g Yuzu purée
  • 1 g Gelatine powder
  • 5 g Cold water
  • 95 g Cold whipping cream 35%
Soak the gelatine in cold water.
Heat the yuzu purée to approx. 80°C. Add the rehydrated gelatine.
Gradually pour onto the melted YUZU INSPIRATION.
Mix using a hand blender to make a perfect emulsion.
Add the cold whipping 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 Caster sugar
  • 20 g Water
Put all the ingredients into a saucepan then bring to the 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 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
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 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 25°C in a humid environment. Using a brush, apply egg yolk over the dough. This will give it a golden colour after baking. Finally, sprinkle some granulated sugar or pearl sugar
on top. Bake in a fan-assisted oven at 170°C for 18 minutes.

Assembly and finishing

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 icing 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