Introducing the Fromager d’Affinois Truffles Crioche at Madame and Yves

The crioche – a fluffy hybrid of a croissant and brioche – is the brainchild of award-winning pastry chef Yves Scherrer, of Clovelly-based patisserie Madame & Yves.

Already an indulgent dish, Scherrer has partnered with French cheese brand Fromager d’Affinois to level up the offering with the Fromager d'Affinois Truffle Crioche.

Beginning with croissant-based dough, it’s baked in a custom brioche tin to create airy, buttery layers featuring caramelised edges. It’s then filled with double cream Fromager d’Affinois Truffles cheese with house bechamel, and topped with prosciutto, honey-glazed walnuts and a Fromager d’Affinois chantilly.

If that doesn’t launch your cheese dreams into the stratosphere, nothing will.

The Fromager d’Affinois truffle cheese used in the crioche is crafted in the Rhone-Alpes region of France. Made from the milk of Montbeliardes and Prim Holstein cows grazing at the foothills of the French Alps, the flagship double cream recipe of Fromager d’Affinois is then infused with actual pieces of black truffles from Perigord, France.

It’s in safe hands with Yves Scherrer. Since training at the age of 16 under one of France's most respected pastry chefs, Scherrer has baked around the world - including at the Saint Louis Club in the US, frequented by current and former US presidents including Barack Obama. In the 10 years since, he’s spent time in some of Australia’s best kitchens, including Melbourne’s Kisume; Sydney’s Sake and fine diner Est.

The crioche is available in-store at Madame and Yves from Friday 9 October.

This article is produced by Broadsheet in partnership with Fromager d’Affinois.