Fruity chestnut delight

A creation by Yann Brys

Fruity chestnut delight

For 3 portions.

Recipe for 3 cakes: 18, 21 and 24cm

Sweet chestnut cakes
Mango and mandarin jelly
Chestnut coils 

Sweet chestnut cakes

  • Ground almonds - 250 g
  • Icing sugar - 167 g
  • Starch - 30 g
  • Flour - 20 g
  • Chestnut paste - 55 g
  • Crème de marron - 30 g
  • Egg yolks - 20 g
  • Egg whites - 150 g
  • Rum - 10 g
  • Butter - 175 g
  • Egg whites - 150 g
  • Caster sugar - 90 g
Melt the brown butter.
Mix the ground almonds, icing sugar, starch and sifted flour.
Mix the chestnut paste with the rum and add the crème de marron.
Add the first weighed portion of egg whites and add the sifted mixture and the egg yolks.
Whip the remaining egg whites firmly with the caster sugar.
Add to the first mixture and the burned butter.
Leave the mixture to stand a few hours.

Mango and mandarin jelly

Heat the purees together.
Add the sugar and gellan gum mixture and bring to the boil once.
Pour into a 40cm x 20cm frame, freeze and cut into strips.


Sizes Mixture 1 Fruit Jelly Mixture 2
T1 180g 3cm x 15cm: 30g 125g
T2 230g 3cm x 18cm: 50g 50g
T3 250g 3cm x 21cm: 75g 170g

Bake at 165°C for at least 40 minutes, to be adjusted according to the size. 

Chestnut coils

  • Chestnut paste - 175 g
  • Crème de marron - 87 g
  • Syrup at 30°C - 37 g
  • Aged rum - 5 g
Add the syrup and warm rum to the chestnut paste and stir.
Add the crème de marron.
Pipe out crème de marron logs with a 10cm-diameter bag.
Cut depending on the cake sizes.
Pipe out the remainder using the mont blanc nozzle on the chocolate strips and sprinkle with icing sugar.


Milk chocolate strips 4.5cm x 16/18/22cm.
0.5cm fruit jelly cubes.
Coat the base of the cake with roasted ground almonds.
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