ENJOY THE INSPIRING PHOTO AND VIDEO FROM YANN BRYS COURSE

COURSE PROGRAM

• Basic glazes: mirror chocolate glaze, glaze Dulcey, white glaze
• Palet lacte with orange and hazelnut: shortbread, moelleux with hazelnut and coconut, vanilla caramel, vanilla-hazelnut cremeux, milk chocolate chantilly cream with orange, glaze
• Eclats coco: almond crunchy layer, coconut daquoise, coconut cremeux with chocolate, milk chocolate mousse
• Nacre d’agrumes: hazelnut streusel, hazelnut caramel, hazelnut and coconut moelleux, dark and milk chocolate ganache, orange-lemon marmelade, cremeux Dulcey, milk chocolate mousse
• Sucette pearl: coconut moelleux, milk chocolate cremeux caramel, milk chocolate glaze
• Bilboquet chestnut and tangerine: sugar dough, chestnut cream, compote mango and bergamot, chestnut color mixture for covering, chestnut chantilly
• Eclats cassis: moelleux with coconut flakes and tea Bolero, compote with blackcurrant and raspberry, white chocolate mousse with lemon, white chocolate ganache
• Galuchat: shortbread dough, almond biscuit, exotic caramel, almond creme, almond and milk cream
• Ginger sweet: crispy layer with hazelnut, banana moelleux, vanilla and hazelnut cream, rocher mixture, vanilla and ginger creme
• Pampille: orange and earl grey tea moelleux, blackberry marmalade, almond and blackberry crispy layer, blackberry-raspberry and ginger compote, vanilla cream, purple glaze
• Lime and yuzu sucette: sugar dough with lemon, lemon and yuzu cream, green glaze, Italian meringue
• Sucette raspberry flowers: lemon sugar dough, compote with raspberry-black and red currant, cremeux Combava, mixture for glazing, chantilly cream
• Tart “Tourbillon”: lemon sugar dough, coconut and lime moelleux, mango bergamot compote, lemon and bergamot cream, bergamote meringue

PRICE  INCLUDES:

• 2 days course. Access to the video lessons for 12 months
• PDF recipes (awailable to download to your device