Pineapple and passion pearl

A creation by Yann Brys

Pineapple and passion pearl

For 12 portions.

Soft banana sponge
Pineapple and passion fruit compote with Passoa
Vanilla cream
Vanilla white chocolate mousse
Exotic compote
Rocher mixture
Passion fruit topping


  • Butter - 100 g
  • T55 plain flour - 125 g
  • Icing sugar - 55 g
  • Egg yolks - 8 g
  • Lemon peel - 1/2
  • Orange peel - 1/2
  • Fine sea salt - 2 g
  • Vanilla pod - 1/2
Mix the softened butter with the scraped vanilla, peel and fine sea salt.
Fold in the flour and egg yolks.
Refrigerate, roll out to 3mm, 6cm in diameter and bake on Silpain at 160°C.

Soft Banana Sponge

  • Les vergers Boiron 100% Banana Puree - 98 g
  • Raw marzipan - 122 g
  • Eggs - 90 g
  • Egg yolks - 8 g
  • Flour - 13 g
  • Muscovado sugar - 13 g
  • Butter - 28 g
  • Egg whites - 25 g
  • Caster sugar - 5 g
Mix the banana puree with the raw marzipan, flour, eggs, egg yolks and muscovado sugar.
Beat the egg whites and firm with the caster sugar.
Fold into the first mixture and add the cold melted butter.
Spread on ½ a 40cm x 30cm Flexipan sheet and bake at 180°C 15-20 minutes.
Cut out 5cm-diameter disks.

Pineapple and passion fruit compote with Passoa

In a saucepan, add the diced pineapple, scraped vanilla, water and 2/3 of the sugar.
Bring to the boil, add the purees and Passoa then keep boiling.
Then add the remaining sugar mixed with pectin and pour out at 4°C onto a film.
Mould into domed Flexipan mold of 4cm in diameter.

Vanilla cream

  • Milk - 100 g
  • Single cream - 100 g
  • Vanilla pod - 1
  • Egg yolks - 31 g
  • Caster sugar - 20 g
  • Gelatin powder - 3 g
  • Water - 18 g
  • Zephyr couverture - 116 g
Heat the milk and cream with the vanilla.
Add the egg yolks beaten until pale yellow and cook at 85°C.
Pour over the bloomed gelatin and the ivory couverture.
Mix, cool to 35°C and pour out to 30g per portion.

Vanilla white chocolate mousse

  • Single cream - 150 g
  • Cocoa butter - 17 g
  • Zéphyr couverture - 153 g
  • Gelatin powder - 3.5 g
  • Water - 22 g
  • Vanilla pod - 1
  • Whipped single cream - 153 g
Infuse the warm cream with vanilla.
Strain and add the cocoa butter.
Heat and pour over the couverture and bloomed gelatin.
Cool to 23°C and add the whipped single cream.
Fill the domes with 30g of mousse.

Exotic compote

Heat the purees to 40°C and add the sugar and pectin mixture.
Add the Passoa and cool. Mix before use.
Pipe out around 7g onto the soft banana sponge disks.

Rocher mixture

  • Zéphyr couverture - 500 g
  • Cocoa butter - 25 g
  • White cocoa butter - 25 g
  • Grapeseed oil - 30 g
  • Roasted grated coconut - 50 g
Melt the couverture with the cocoa butters, add the oil and roasted coconut.
At 35°C, dip the cooled cream disks.

Passion fruit topping

Heat to 80°C.


Whirl in ivory couverture, 8cm of diameter disks of white chocolate, silver leaf. 
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