Blackcurrant and Sugared Almond Tourbillon ®

A creation by Yann Brys

Blackcurrant and Sugared Almond Tourbillon ®

Crisp disk

  • Chopped hazelnuts - 200 g
  • Pine kernels - 96 g
  • Cornflakes - 190 g
  • Roasted coconut - 32 g
  • White almond puree - 102 g
  • Gianduja - 128 g
  • Bahibe milk couverture - 102 g
  • Opalys ivory couverture - 63 g
  • Fine sea salt - 1 g
Roast the hazelnuts, cornflakes and crystallized pine kernels.
Mix the almond puree and melted gianduja then add the melted chocolates.
Add the dried fruits and cereals then spread 180g in 18cm disks.

Coconut and Boléro tea sponge

  • Ground almonds - 240 g
  • Icing sugar - 240 g
  • Egg whites - 60 g
  • Starch - 20 g
  • Grated coconut - 120 g
  • Eggs - 240 g
  • Egg whites - 75 g
  • Caster sugar - 30 g
  • Butter - 170 g
  • Powdered Bolero tea - 9 g
Mix the ground almonds and icing sugar in a cutter.
Add the starch and eggs, egg whites and mix lightly.
Mix the Boléro tea and grated coconut with your fingers.
Add the stiff egg whites and melted butter.
Spread over a 40cm x 60cm with Silpat (1,200g).
Bake at 165°C for around 15-20min. 
Cut into 12cm 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, pectin and tea.
Bring to the boil, add the gelatin and set aside at 4°C.

Sugared almond cream

  • Single cream - 214 g
  • Full-fat milk - 214 g
  • Marzipan 55% Valrhona - 43 g
  • Chopped sugar almonds - 71 g
  • Vanilla pod - 1/2 pc
  • Egg yolks - 64 g
  • Opalys black couverture - 375 g
  • Water - 24 g
  • Cocoa butter - 5 g
Pour cold water over the gelatin to bloom.
Heat the milk and cream with the scraped pods and marzipans then mix.
Add the powdered sugared almonds, egg yolks and cook at 83°C.
Pour over the bloomed gelatin and couverture.
Mix and leave to cool.

Ivory ganache

  • Les vergers Boiron Coconut Puree - 100 g
  • Full-fat milk - 150 g
  • Lime - 1
  • Vanilla pod - 1
  • Opalys ivory couverture - 374 g
  • Single cream - 390 g
  • Gelatin powder - 2 g
Heat the milk with the lime and leave it to infuse for 5min.
Filter and add the coconut puree and the grated vanilla pod.
Heat and add the hydrated gelatin and pour on the chocolate.
Mix and then add the cold cream.
Leave to rest for 12 hours and then beat with a whisk.
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