Blackcurrant and sugared almond tourbillon®

Pastry recipe
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Crisp disk

    Ingredients

    • Hazelnut (powder) - 200g
    • Coconut (toasted) - 32g
    • Gianduja - 128g
    • Fleur de sel - 1g
    • Pine nuts - 96g
    • Corn flakes - 190g
    • Almond paste - 102g
    • Milk chocolate couverture - 102g
    • White couverture - 63g

    Roast the hazelnuts, cornflakes and crystallised pine kernels.
    Mix the almond puree and melted gianduja then add the melted chocolates.
    Add the dried fruit and cereals then spread 180 g in 18 cm disks.

  2. Coconut and Bolero tea sponge

    Ingredients

    • Almond powder - 240g
    • Icing sugar - 240g
    • Cornstarch - 20g
    • Dessicated coconut - 120g
    • Egg - 240g
    • Egg white - 75g
    • Caster sugar - 30g
    • Butter - 170g
    • Egg white - 60g
    • tea bolero - 9g

    Mix the ground almonds and icing sugar in a cutter.
    Add the starch and eggs, egg whites and mix lightly.
    Mix the bolero tea and grated coconut with your fingers.
    Add the stiff egg whites and melted butter.
    Spread over a 40x60 g with silpat 1200g
    Bake at 165°C for around 15/20 min. Cut into 12 cm disks.

  3. Blackcurrant and raspberry compote

    Ingredients

    • Frozen fruit purée, sugar added: Blackcurrant - 250 g
    • Frozen fruit purée 100% : Raspberry - 130 g
    • Caster sugar - 62g
    • Water - 12g
    • tea bolero - 1g
    • Pectin NH 325 - 7g
    • Fish gelatin - 2g

    Bloom the gelatine 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 gelatine and set aside at +4°C.

    In this step

  4. Sugared almond cream

    Ingredients

    • Fresh liquid cream - 214g
    • Whole milk - 214g
    • Vanilla pods - 1/2
    • Gelatin (powder) - 4g
    • Water - 24g
    • Cocoa butter - 5g
    • Almond paste - 43g
    • Crushed sugared almonds - 71g
    • Egg yolk - 64g
    • dark chocolate couverture - 375g

    Pour cold water over the gelatine 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 gelatine and couverture.
    Mix and leave to cool.

  5. Ivory ganache

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 100 g
    • Whole milk - 150g
    • Lime - 1
    • Vanilla pods - 1
    • Fresh liquid cream - 390g
    • Gelatin (powder) - 2g
    • Water - 14g
    • White couverture - 374g

    In this step

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