For 15 portions.

Crunchy thyme shortbread
Vanilla Trocadéro
Blackcurrant and raspberry compote
Vanilla and ginger cream
White spray-on sauce

Crunchy thyme shortbread

  • Baking powder - 5 g
  • T55 flour - 175 g
  • Slightly salted butter - 185 g
  • Icing sugar - 53 g
  • Ground almonds - 53 g
  • Eggs - 25 g
  • Fresh thyme - 2 g
Cream the butter using the flat beater.
Mix and add the icing sugar, ground almonds and thyme, add the eggs and finish with the sifted flour and baking powder.
Leave to rest 3 hours at 4°C.
Roll out to 3mm, cut into 8cm disks and bake at 160°C on Silpat.

Vanilla Trocadéro

  • Icing sugar - 241 g
  • Ground almonds - 241 g
  • Vanilla - 1 pod
  • Starch - 32 g
  • Egg whites - 160 g
  • Egg yolks - 21 g
  • Melted butter - 185 g
  • Egg whites - 160 g
  • Caster sugar - 89 g
Melt the butter. Set aside.
Sift the cornstarch over the icing sugar and ground almond mixture then add the vanilla pod.
Add egg yolks and 160g of egg whites. Stir gently.
Beat 160g of egg whites with sugar and add the vanilla-flavoured mixture.
Add half of the butter and mix gently. Add the remaining butter.
Spread over 60cm x 40cm sheets (900g per sheet).
Cut into 6cm disks. 

Blackcurrant and raspberry compote

Bloom the gelatin powder in water.
Mix the sugar and pectin NH together.
Heat the purees to 40°C. Add the sugar and the pectin.
Bring to the boil and set aside at 4°C, pipe out 17g per sponge disk.

Vanilla and Ginger Cream

  • Les vergers Boiron Ginger Specialty - 38 g
  • Single cream - 85 g
  • Vanilla pod - 1/2
  • Caster sugar - 23 g
  • Egg yolks - 33 g
  • Gelatin powder - 4.5 g
  • Water - 27 g
  • Single cream - 293 g
Bloom the gelatin in water.
Heat 85g of cream with the vanilla. Infuse for 5 minutes.
Beat the egg yolks and the sugar, add the vanilla infusion and ginger puree.
Cook like a bavarois and remove from the pan.
Add the gelatin and cool to 23°C.
Add the whipped cream. 

White spray-on sauce

  • Ivory couverture - 150 g
  • Cocoa butter - 75 g
  • White cocoa butter - 75 g
Mix all the ingredients together.
Heat at 45°C and spray on the shortbread.


Spray-on purple icing
Ivory dome: 5cm
Vanilla-flavoured and purple icing pearls
Silver leaf
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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