Chef Régis Ferey, former pastry chef for the Presidency of the French Republic, he is also the 2013 French champion of Viennoiseries. With his several international experiences, he is now a trainer for Ferrandi and honors us by making this 100% plant based tropézienne, made with YUMGO White and Yolk. Thank you !


Plant Based brioche

  • Oatmeal flour                          500 gr

  • Milk / Almond puree                 45 gr

  • Water                                      250 gr

  • Fresh yeast                               20 gr

  • Sugar                                        50 gr

  • Fine salt                                    10 gr

  • YUMGO Yolk                           200 gr

  • Hazelnut oil                               50 gr

  • Cocoa butter                              50 gr

  • Orange blossom                       10 gr

  • Grain sugar                               30 gr

  • Without the fat, knead at first speed for 3 minutes then for 15 minutes at second speed.

  • Add the ointment fats, knead again until a homogeneous mixture is obtained. The dough should have an ideal temperature of 24 ° C.

  • Let stand 30 minutes at room temperature and overnight in the fridge.

  • Divide into two similar quantities, shape into a ball and sprout in a circle at 20 to 26 ° C for 1 hour to 1 hour 30 minutes.

  • Spread some olive oil on top and add the granulated sugar.

  • Bake at 200 ° C for 10 minutes then 180 ° C for 4 minutes.


Plant based pastry cream

  • Cornstarch                                40 gr

  • Brown sugar                             60 gr

  • Soy milk                                  450 gr

  • Vanilla bean                                 2 gr

  • Olive oil                                     50 gr

  • YUMGO Yolk                             30 gr

  • YUMGO White                          50 gr

  • Sugar                                        40 gr

  • In a saucepan mix the cornstarch with the sugar. Gradually dilute with the soya milk then add the vanilla seeds and the split pod to the mixture.

  • Stirring constantly, with a whisk, heat over medium heat and bring to a boil for 2 minutes.

  • Off the heat, remove the pod and add the olive oil using a hand blender.

  • Place the mixture in a container and film on contact.

  • Add the meringue cold.

  • After baking your brioche, wait for it to cool completely and cut the brioche in half lengthwise with a serrated knife.

  • Using a pocket and the nozzle of your choice, put the pastry cream in the center, on the bottom part and put the top back on.

  • Finish decorating the tropézienne by putting icing sugar on top.