- By Admin
- December 06, 2023
BY YANN BRYS
For 20 individual pies 8cm in diameter.
CHEF'S TIP: The swirl, a technique of piping cream on a potter's wheel that inspired the name of his boutique.
LEMON DOUGH
225g butter
350g T55 flour
75g caster sugar
Zest of 1 1⁄2 lemons
1g fine salt
125g de tant pour tant (62.5g icing sugar, 62.5g ground almonds)
60g whole eggs
PROCESS:
Cut the butter into pieces and mix with the flour to create a coarse, sandy texture. Add the caster sugar, lemon zest and salt one at a time. Add the eggs and mix without overworking. Cover and refrigerate for 1 hour. Roll out the dough quite thin and cut circles 8cm in diameter.
SOFT LIME SPONGE CAKE
250g raw marzipan
150g whole eggs
Zest of 2 organic limes
20g potato starch
50g ground almond
40g egg whites
10g caster sugar
100g butter
PROCESS:
Soften the marzipan using the eggs and add the lime zest. Add the potato starch and ground almond.. Whip the egg whites with the sugar and fold into the first mixture.
Soften the butter and incorporate into the dough.
Spread over the tart shells and bake in a convection oven at 165°C for around 15 minutes. Check the base of the dough to monitor when it is done.
LEMON MARMALADE
310g fresh organic lemons
2g fine salt
25g lemon juice
25g lime juice
125g caster sugar
Zest of an organic lime
PROCESS:
Cut the lemons into small pieces without peeling them. Place in
a saucepan and cover with cold water. Bring to a boil and drain. Rinse with cold water and place back in a saucepan, cover with cold water and add the salt. Bring to a boil and drain. Rinse with cold water and place again in a saucepan, cover with cold water and add the juice of two lemons. Bring to a simmer and cook for around 10 minutes. Drain and rinse to stop the cooking. Place in a mincer and add the caster sugar. Mix to obtain a fine and creamy texture. Add the lime zest and refrigerate. Coat the surface of each tartlet.
YUZU LEMON CURD
Zest of 5 organic limes
90g whole milk
500g whole eggs
350g caster sugar
100g yuzu juice
110g lemon juice
540g fresh butter
PROCESS:
Zest the organic limes over the milk and bring to a boil.
Infuse covered for 5 minutes. Whisk the eggs with the sugar and strain the infused milk on top. Heat the yuzu juice with the fresh lemon juice and add the previous mixture. Heat to 85°C and cool. At 45°C add the butter cut into small pieces and blend. The cream should be smooth and creamy. Cool the cream for around 2 hours and garnish the slightly rounded tartlets.
YUZU ITALIAN MERINGUE
300g caster sugar
60g water
150g egg whites
20g yuzu juice
Zest of 2 organic limes
Neutral glaze as required
PROCESS:
Heat the sugar with the water to 121°C. Pour over the previously whipped egg whites. Add the yuzu juice and pipe, while still warm, over the lemon cream on a potter's wheel to create
a pattern. Burn the outside of the meringue using a blowtorch. Decorate with lime zest and a few dots of icing.
Yann Brys
As a child, Yann Brys was already helping his mother with the preparation of the delicious dishes she would make. After passing a B.T.S. pâtissier at the hospitality school in Toulouse, he perfected his craft with M.O.F. Philippe Urraca.
He then went to Paris to start working at Fauchon with Sébastien Gaudard. After completing his military service, he joined the Maison Dalloyau brigade. There, he created the world-famous technique of piping cream on a potter's wheel.
In 2011, Yann Brys obtained the title of Meilleur Ouvrier de France pâtissier and was appointed creative director of Dalloyau. In 2018, he opened the Tourbillon pâtisserie with his wife Laëtitia in Saulx-les-Chartreux before opening a second, more recently, in the capital.