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. Thyme Sablé


    • Yeast - 5g
    • Flour T55 - 175g
    • Salted butter - 185g
    • Egg - 25g
    • Thyme - 2g
    • Icing sugar - 53g
    • Almond powder - 53g

    Cream the butter with flat beater.
    Add the TPT (icing sugar + groud almond + fresh thyme) and eggs.
    Sieve the flour and baking powder and add it to the mixture.
    Rest 3H at 4°C.
    Roll at 3mm and cut 8cm discs.
    Place on silpad and bake at 160°C.

  2. Vanilla Trocadéro Sponge


    • Icing sugar - 241g
    • Vanilla - 1
    • Cornstarch - 32g
    • Egg white - 160g
    • Egg yolk - 21g
    • Melted butter - 185g
    • Egg white - 160g
    • Caster sugar - 89g
    • Almond powder - 241g

    Melt the butter. Set aside.
    Sieve the cornstarch on TPT (icing sugar + groud almond) and add vanilla bean.
    Add egg yolks and 160g of egg whites. Stir gently.
    Beat up 160g of egg whites with sugar and fold in the vanilla mixture.
    Add half of the butter and mix gently. Add remaining butter.
    Spread on 60x40cm trays - 900gr per trays.
    Cut 6 cm discs.

  3. Blackcurrant and Raspberry Compote


    • Frozen fruit purée, sugar added: Blackcurrant - 187 g
    • Frozen fruit purée 100% : Raspberry - 94 g
    • Caster sugar - 45g
    • Water - 9g
    • Pectin NH 325 - 5g
    • Fish gelatin - 1,5g

    Rehydrate the gelatin in water. Let it bloom.
    Mix sugar with pectin NH.
    Heat the puree to 40°C add the sugar and pectin.
    Give a boil and reserve at 4°C, poach 17g per cookie disc.

    In this step

  4. Ginger and Vanilla Cream


    • Frozen speciality : Ginger - 38 g
    • Vanilla pods - 1/2
    • Caster sugar - 23g
    • Egg yolk - 33g
    • Gelatin (powder) - 4,5g
    • Water - 27g
    • Fresh liquid cream - 293g
    • Fresh liquid cream - 85g

    Rehydrate the gelatin in water. Let it bloom.
    Warm 85g of cream with vanilla. Infuse 5mn.
    Beat up the egg yolks and sugar, add the vanilla infusion and ginger puree.
    Cook like a bavarois and remove from the stove.
    Add gelatin and cool down to 23°C.
    Fold in whipped cream.

    In this step

    Frozen fruit purées
  5. White Spray


    • White couverture 35% - 150g
    • Cocoa butter - 75g
    • Cocoa butter - 75g
  6. Decoration

    Sprayed purple glaze.
    White chocolate dome 5cm.
    Vanilla and purple neutral glaze.
    Silver leaves.

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