Mango pop

For 15 portions.

Coconut crisp
Coconut and popcorn soft sponge 
Caramel popcorn cream
Mango and passion fruit cream
White coating

Coconut crisp

  • Opalys couverture - 120 g
  • Cocoa butter - 20 g
  • Vanilla pod - 1/2
  • Breton shortbread - 180 g
  • Roasted grated coconut - 33 g
  • Crystallised cornflakes - 33 g
Pile into a 25cm x 25cm frame for 300g and cut into 4.5cm squares.

Coconut and popcorn soft sponge

  • Ground almonds - 210 g
  • Icing sugar - 250 g
  • Popcorn powder - 60 g
  • Starch - 40 g
  • Grated coconut - 120 g
  • Eggs - 240 g
  • Egg whites - 120 g
  • Caster sugar - 50 g
  • Butter - 120 g
Combine the ground almonds, icing sugar, popcorn and starch.
Add the eggs and fold in the grated coconut.
Add the egg whites beaten with the sugar and melted butter.
Weighing 1kg, bake at 160°C for around 15 minutes.

Caramel popcorn cream

  • Sunflower oil (1) - 14 g
  • Popping corn (1) - 100 g
  • Caster sugar (1) - 20 g
  • Caster sugar - 50 g
  • Milk - 335 g
  • Single cream - 84 g
  • Popcorn - 42 g
  • Egg yolks - 33 g
  • Caster sugar - 18 g
  • Cream powder - 13 g
  • Gelatin powder (fish) - 2.5 g
  • Water - 15 g
  • Butter - 84 g
Pop the corn (1) in hot oil (1).
Add the caster sugar (1), dry in the oven at 160°C for 10min.

Infuse the popcorn in the milk, strain and add the cream.
Caramelize the sugar, add the infusion.
Add the egg yolks beaten with the cream powder until pale.
Bring to the boil and pour over the bloomed gelatin.
At 40°C, add the butter and mix. Garnish 35g per thermoformed square.

Mango and passion fruit cream

Heat the purees with the vanilla pod.
Add the eggs beaten until pale yellow and bring to the boil.
Pour over the bloomed gelatin and, at 45°C, add the butter.
Mix and pour out (27g per unit).

White coating

  • Ivory couverture - 450 g
  • Grapeseed oil - 40 g
  • White titanium cocoa butter - 30 g
Melt at 35°C. 


White chocolate mikado, ivory bar 7.5cm x 7.5cm and popcorn. 
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’.

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