For 12 portions.
- Baking powder - 5 g
- T55 flour - 175 g
- Salted butter - 185 g
- TPT - 106 g
- Eggs - 25 g
- Vanilla pod - 1 pc
Add flour previously sieved with baking powder.
Rest 3h in the fridge and roll at 3mm between two sheets of baking paper.
Put in the fridge and cut 8cm-in-diameter disks.
Bake at 160°C for 12-15min.
Trocadéro pistachio sponge
- Icing sugar - 205 g
- Ground almonds - 112 g
- Ground pistachio - 95 g
- Cornstarch - 30 g
- Egg yolks - 16 g
- Egg whites - 150 g
- Pistachio paste - 54 g
- Butter (melted) - 165 g
- Egg whites (whipped) - 140 g
- Caster sugar - 83 g
Add the egg yolks, 188g of egg whites and pistachio paste.
Beat up the egg whites with sugar and pour over pistachio mixture.
Add ½ of melted butter, mix gently and add the 2nd part of butter.
Spread on Silpat (1,200g per plate) and bake at 170°C for 15-20min.
Cut 6cm disks.
Green apple & lime cream
- Les vergers Boiron Green apple Puree - 80 g
- Les vergers Boiron Lime Puree - 8 g
- Les vergers Boiron Lime Puree - 25 g
- Water - 38 g
- Manzana - 15 g
- Whole milk - 22 g
- Lime - 1 pcs
- Eggs - 112 g
- Caster sugar - 70 g
- Butter - 125 g
- Gelatin powder - 2 g
- Water - 12 g
- Cream 35% fat - 150 g
Strain and keep the juice (the thick part of the puree won’t be used).
Add lime juice and manzana in the clear apple juice.
Warm the milk and add lime zest. Infuse 5min.
Beat eggs with sugar and strain the milk over.
Heat up apple juice, lime juice and manzana and add egg mixture.
Cook like an anglaise and cool down to 45°C.
Add butter and blend with hand blender.
Add melted gelatin and whipped cream.
Green apple jelly
- Les vergers Boiron Green apple Puree - 200 g
- Les vergers Boiron Lime Puree - 40 g
- Water - 150 g
- Manzana - 40 g
- Sugar - 30 g
- Gelatin powder - 7 g
- Water - 42 g
Combine apple puree and water.
Strain, then add lime puree and manzana.
Heat up 1/3 of this mixture with sugar and gelatin.
Pipe 10g per Flexipan dome.
Coconut white chocolate crémeux
- Les vergers Boiron Coconut Puree - 200 g
- Whole milk - 125 g
- Lime zest - 1
- Sugar - 25 g
- Cream - 175 g
- Gelatin mixture - 30 g
- Crème fraîche - 50 g
- WEISS Aneo 34% - 50 g
Strain and warm again, add cream, gelatin and crème fraîche.
Pour over white chocolate and blend.
Pour in 5cm round Flexipan.
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’.