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Chocolate chouchou

A creation by Yann Brys

Chocolate chouchou

For 3 portions.

Cocoa crisp
Chocolate choux pastry
Sweet cocoa pastry
Sesame nougatine and cocoa nibs
No-flour chocolate sponge
Blackcurrant and raspberry compote
Intense chocolate cream
Illanka chocolate mousse

Cocoa crisp

  • Flour - 90 g
  • Cocoa powder - 15 g
  • Caster sugar - 90 g
  • Butter - 75 g
Soften the butter with the sugar.
Add the flour and cocoa then spread between two plastic sheets.
Cut into 2cm disks.

Chocolate choux pastry

  • Full-fat milk - 120 g
  • Butter - 50 g
  • Caster sugar - 2 g
  • Fine salt - 2 g
  • T55 flour - 52 g
  • Cocoa powder - 14 g
  • Eggs - 120 g
Heat the milk with the butter, sugar and salt.
Add the sifted flour with the cocoa powder and dry out by heating it.
Add the eggs progressively.
Poach on a Silpat, put the cocoa crisps and leave for 20min at 180°C.

Sweet cocoa pastry

  • White butter - 125 g
  • Icing sugar - 90 g
  • Whole eggs - 90 g
  • T55 flour - 180 g
  • Ground almonds - 25 g
  • Cocoa powder - 25 g
Cream the softened butter with the icing sugar.
Add the eggs, ground almonds, sifted flour and cocoa powder.
Leave to rest at 4°C and spread to 2mm.
Use the stencil to create shapes and bake between two Silpain molds at 165°C 10-12min.
Set aside when you remove from the oven.

Sesame nougatine and cocoa nibs

  • Single cream - 53 g
  • Butter - 70 g
  • Glucose - 77 g
  • Caster sugar - 144 g
  • Pectin NH 325 - 2.6 g
  • Cocoa nibs - 53 g
  • White sesame seeds - 26 g
  • Chopped almonds - 80 g
  • Fine salt - 0.5 g
  • Vanilla pod - 1/2
Heat the cream, butter, glucose, vanilla and salt to 60°C.
Add the sugar and pectin mixture then bring to the boil.
Pour over the almonds, sesame seeds and nibs.
Spread between 2 Silpat molds and cool. Cut into 3cm disks and place on a 4cm Flexipan.
Bake at 175°C for about 7min.

No-flour chocolate sponge

  • Egg yolks - 190 g
  • Caster sugar - 110 g
  • 64% cocoa couverture - 110 g
  • Pure cocoa paste - 30 g
  • Egg whites - 295 g
  • Caster sugar - 110 g
Melt the couverture with the pure cocoa paste.
Whisk the egg yolks and sugar.
Whisk the egg whites and sugar.
Mix both together and add 1/3 to the chocolate.
Add the rest and spread over a sheet.
Bake at 180°C for around 20min. Cut into 3.5cm disks.

Blackcurrant and raspberry compote

Bloom the gelatin powder in water.
Mix the sugar and NH pectin together.
Heat the purees to 40°C. Add the sugar and the pectin.
Bring to the boil and set aside at 4°C.
Pipe out 4g for the insert on the sponge.

Intense chocolate cream

  • Single cream - 500 g
  • Egg yolks - 70 g
  • Caster sugar - 30 g
  • Gelatin powder - 4 g
  • Water - 24 g
  • Illanka couverture - 220 g
Heat the cream and milk, add the egg yolks beaten until pale yellow and cook at 85°C.
Pour over the gelatin and the couverture.
Mix and cool, pour 11g per insert and freeze.
Set aside at 4°C and pipe out 12g per choux to finish.

Illanka chocolate mousse

  • Full-fat milk - 150 g
  • Egg yolks - 50 g
  • Caster sugar - 30 g
  • Illanka couverture - 160 g
  • Cocoa paste - 8 g
  • Single cream - 230 g
Heat the milk, add the egg yolks beaten until pale yellow and cook at 85°C.
Pour over the couverture and mix.
Cool to 30°C and add the whipped single cream.

Assembly

  • Mousse 1 - 80 g
  • Insert - 90 g
  • Mousse 2 - 60 g
  • Smoothing - 12 g

Creator
Yann Brys

Yann Brys

An amazing career as a patisserie chef.

Yann discovered a passion for patisserie a very early age.

Even as a young lad, this highly talented patisserie chef helped his mother to make cakes and sweet pastries for special occasions.

He chose to study patisserie at the catering school in Toulouse, obtaining a BTS vocational training certificate. He then met patisserie chef, Michel Mendiela while working at a luxury hotel in Cannes one summer, who opened his eyes to the magic of this profession, making him realise that, for him, patisserie was far more than just a passion.

However, he really learned his wide-ranging skills from Philippe Urraca, a « Meilleur Ouvrier de France » for whom he worked for a year.
His ambition led him to Paris, where he joined Fauchon, working under chef Sébastien Gaudard. There he learned the importance of being meticulous and a whole new approach to taste, combining the most unusual flavors. During his military service, he served as pastry chef for the Ministry of Defence. Then he worked for top Parisian hotels such as the Concorde Lafayette and Bristol. But his passion for boutique work, led him to join Dalloyau as number two to the R&D Director, Pascal Niau (Meilleur Ouvrier de France).

In 2009, Yann developed a new technique that is used worldwide today, for piping cream on a turntable as it generates a unique and very elegant effect. This idea came to him in 2004 when he was looking to create a new stripy effect on a biscuit and decided to turn it to create a whirl (tourbillon).

In 2011, Yann Brys was awarded the « Meilleur Ouvrier de France » accolade in patisserie by his peers. That same year, he was also appointed Creative Director of Dalloyau by its two Chairmen.

Yann is a member of the "Club des Sucrés" founded by Christophe Adam and Christophe Michalak;
A member of the French Culinary Academy;
A member of the ‘Relais Dessert’ Association;
The French jury representative at the International Confectionary Art Competition;
Ranked among France’s top 111 patisserie chefs by the magazine ‘Gault et Millau’.

See all the creator's recipes