VANILLA & YUZU TROPEZIENNE

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.

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.

Put all the ingredients into a saucepan then bring to the 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 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.