Paul Hollywood declared Crystelle's handshake 'absolutely deserved' largely because 'the yuzu is such a beautiful flavor.' Yuzu is a Japanese citrus fruit with a complex, floral character that combines elements of lemon, grapefruit, and mandarin—more aromatic and nuanced than any single Western citrus. Fresh yuzu is rare outside Japan, but bottled yuzu juice (available at Asian grocers or online) works excellently in baking. When making yuzu curd, treat it like lemon curd: cook eggs, sugar, and juice to 170°F while whisking constantly, strain, then emulsify with cold butter. The key is using enough yuzu to let its distinctive flavor shine through sweetness—underseasoning creates generic citrus flavor rather than the 'beautiful' notes Paul praised. Yuzu pairs unexpectedly well with coconut (both share tropical brightness) and black sesame (whose earthiness grounds yuzu's florality). The genius of Crystelle's combination was recognizing that these Asian-inspired flavors could harmonize in a French patisserie format.