Made with Yuzu Inspiration

An original recipe by l'Ecole Gourmet Valrhona

4 steps

Makes 1 cake for 6

Recipe Step by Step



115g Whipping cream 35%
15g Acacia honey
Vanilla bean
170g IVOIRE 35% chocolate
310g 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.


50g Yuzu purée
1g Gelatine powder
5g Cold water
95g 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.


60g Yuzu or lemon purée
40g Caster sugar
20g Water


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


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

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.