Spring collection 2016 by Yann Brys

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  • Chouchou chocolat: cocoa crunchy, chocolate pate a choux, cocoa sable, sesame and cocoa beans nougatine, flourless chocolate sponge cake, compote with blackcurrant and raspberry, chocolate cremeux, illanka chocolate mousse
  • Croque lait: pecan crumble, pecan crunchy layer, hazelnut daquoise sponge cake, cremeux Dulcey, hazelnut mousse
  • Lemon grass and black currant pearl: moelleux sponge cake with coconut and tea, blackcurrant compoté, lemongrass créme, white chocolate mousse with lemon
  • Sucette: Pearl: coconut moelleux,  milk chocolate cremeux caramel, milk chocolate glaze
  • Fruit Tart: shortbread, rose Joconda sponge cake, raspberry compote, raspberry chantilly
  • Pineapple Tourbillon: pineapple and ginger compote, shortbread, almond sponge cake, white chocolate mousse with lemon
  • Tourillon Lacte: crunchy layer, hazelnut moelleux, mango and yuzu compote, milk chocolate cremeux, cristalised hazelnut
  • Red Velvet: shortbread, almond sponge cake, strawberry compote, cremeux dragee, white chocolate mousse with lemon
  • Mango Pop: coconut crunchy, moelleux sponge cake with pop-corn, mango-passion fruit cremeux
  • Vanilla Wave: shortbread, moelleux sponge cake, vanilla caramel, vanilla cremeux
  • Boise: crunchy shortbread with thyme, vanilla Trocadero, raspberry and blackcurrant compote, ginger vanilla cremeux


The price 99 EUR includes:

  • 3 days course
  • Recipes


Enjoy the inspiring photo from the course.


With love,
KICA team

Course Features

  • Lectures 3
  • Quizzes 0
  • Duration 3 days
  • Skill level All levels
  • Language English, Russian
  • Students 57
  • Certificate No
  • Assessments Self
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  • 0/1

    Day 1

    • Lecture1.1
      Yann Brys, day 1, 2016
      5h 0m
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    Day 2

    • Lecture2.1
      Yann Brys, day 2, 2016
      5h 0m
  • 0/1

    Day 3

    • Lecture3.1
      Yann Brys, day 3, 2016
      3h 0m


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