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Roasted yeast ganache

Updated: Dec 27, 2023

This is a particular recipe that allows to bring a surprising strong umami flavour into a dessert. It combines very well with hazelnut, dark chocolate and caramel (especially the salted one).

Give it a try and let me know what you think 😉


  • 80g Fresh yeast (we need 8g of roasted yeast powder)

  • 90g Heavy cream (35% fat)

  • 10g Invert sugar or liquid honey

  • 10g Glucose

  • 70g White chocolate

  • 125g Cold heavy cream (35% fat)

  • 1.25g Gelatine sheet


  1. Break the fresh yeast (I recommend at least 80g) into small pieces and distribute on a baking tray lined with parchment paper.

  2. Let it caramelize in a static oven at 180°C for ~45 mins. Target is to have it reaching a golden brown color.

  3. Blend with a grinder to get a fine powder.

  4. Put the gelatine in the cold water for 5-10 minutes to rehydrate.

  5. Pour in a small pan 90g of heavy cream, invert sugar, glucose and 8g of roasted yeast powder. Bring to simmer and add the drained gelatine.

  6. Slowly pour the mixture over the white chocolate, stirring with a spatula till getting a smooth emulsion.

  7. Pour the cold heavy cream and whisk with a hand blender until the heavy cream is fully incorporated. Note that the target is not to emulsify, so this process should take just a few seconds.

  8. Cover with pellicola and let it set in the fridge overnight.

  9. Whip to medium peak and use immediately. You can use it with a piping bag or fill your favourite mold.


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