Hatching

- A recipe by Yann BRYS

Making the recipe

For 4 desserts for 6 people

Frozen puree without added sugar Mango

Frozen puree without added sugar Kumquat

Frozen puree without added sugar Pear

Ingrédients

Butter – 505g
T55 flour – 562g
Icing sugar – 247g
Egg yolks – 33g
Lemon zest – 1.5
Orange zest – 1.5
Sea salt – 3g
Vanilla pod – 1.5

Mix the softened butter with the icing sugar, vanilla, egg yolks, zest and sea salt.
Add the fl our and refrigerate.
Roll out the dough to 4 mm, cut to 17 x 17 cm, then bake at 165°C for 12 mins.
Ingrédients

Equal amounts of raw almonds and icing sugar – 359g
Cornflour – 25g
Egg whites (1) – 119g
Egg yolks – 78g
Melted butter – 137g
Egg whites (2) – 119g
Caster sugar – 66g

Mix the raw almonds and icing sugar with the cornfl our, add 1 lot of egg whites and the yolks.
Whisk the 2nd lot of egg whites with the caster sugar and fold into the previous mix.
Add the melted butter, spread out on a 30×40 cm baking sheet and bake at 165°C for approx. 12 mins.
Cut into 4 sponges, 12×12 cm.
Ingrédients

Pear puree – 215g
Vanilla pod – 1
Caster sugar – 16g
325NH95 Pectin – 4g
Williamine pear liqueur – 4g

Heat the pear puree, add the sugar, vanilla, pear liqueur and pectin, bring to the boil and cool to 4°C.
Mix and spread 60g on each trocadero sponge.
Ingrédients

Kumquat puree – 220g
Pear puree – 175g
Fresh orange juice – 175g
Caster sugar – 100g
NH pectin – 13g
Cornflour – 7g

Mix the dry ingredients together.
Heat the purees and orange juice, add the dry ingredients, bring to the boil and cool.
Mix then spread on the other side of the sponge at 100g per sponge.
Set the rest aside
Ingrédients

Kumquat puree – 55g
Mango puree – 180g
Fresh eggs – 130g
Caster sugar – 100g
Fresh butter – 160g
Gelatin – 1g
Water – 7g

Whisk the eggs with the sugar.
Heat the mango and kumquat purees, then add the eggs.
Bring to the boil, then add the hydrated gelatin.
Cool to 40°C and add the butter, cut into pieces.
Mix and pour 150g into 12×12 cm squares.
Freeze and place on the sponge coated in kumquat confit.
Ingrédients

Pear puree – 423g
Lemon puree – 13g
Milk powder – 28g
Bourbon vanilla pod – 1
Egg yolks – 136g
Caster sugar – 45g
Gelatin powder 200 bloom – 14g
Water – 98g
White chocolate couverture – 162g
Whipping cream – 500g
Williamine pear liqueur – 30g

Heat the pear puree with the lemon juice, milk powder and vanilla.
Add the blanched egg yolks and cook at 82°C.
Pour over the hydrated gelatin and couverture, then cool to 35°C.
Stir in the liqueur and whipped cream.
Pour into the thermoformed molds, then add the square inserts.
Pipe the rest onto the upper sections with the petals, then pipe the remaining kumquat confit.

Assembly

Spread the pear compote over the baked trocadero sponge.
Freeze at -18°C, turn over and spread the kumquat compote on the other side of the sponge.
Pour the cremeux on top and freeze at -18°C.
Pipe the vanilla cream into the lower section mold and add the insert.
Set aside at -18°C.
Pipe the rest of the cream in the upper section and pipe the rest of the kumquat compote.
Set aside at -18°C.
Remove the lower section from the mold and coat with the orange glaze.
Place on the baked shortbread.
Remove the upper section from the mold and spray with the chocolate sauce.
Place in the center of the lower section and add the decorations.

Yann BRYS

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.