Astrid mousseline version

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Tropical mousseline

    Ingredients

    • Almond powder - 80 g
    • Coconut (powder) - 200 g
    • Icing sugar - 280 g
    • Egg white - 300 g
    • Caster sugar - 100 g
    • Whipped cream - 275 g
    • Raspberries - 50 g
    Boil the milk and the puree with the half of sugar. Make a custard cream. Reserve half butter for the end of cooking. Clear and freeze. Whisk the butter with a paddle, add the custard cream in 3 times with the rum . Incorporate the whipped cream with a scraper.
  2. Decoration

    Ingredients

    • crystal sugar - 130 g
    • pectin NH - 5 g
    • crystal sugar - 20 g
    • Glucose - 20 g
    • Citric acid - 5 g
    In a circle, lay a macaroon disk on the bottom. Pipe out half with exotic mousseline. Sprinkle with frozen raspberries and shopped pineapple. Smooth out until ¾ of the circle and end with a macaroon biscuit.
  3. Ingredients

    • Frozen fruit purée, sugar added : Tropical Fruits - 500 g
    • Gelatine leave - 10 g
    • Italian meringue - 500 g
    • Whipped cream - 500 g

    In this step

  4. Ingredients

    • Frozen fruits IQF : Apricot halves - 100 g
    • Frozen fruit purée 100% : Passion fruit - 300 g
    • Frozen fruit purée, sugar added : Apricot - 200 g
    • Vanilla pods - 1
    • Caster sugar - 70 g
    • Marzipan 50% - 70 g
    • Gelatin - 10 g

    In this step

    IQF_Abricot77_RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
  5. Macaroon Biscuit

    Whisk the egg whites with the sugar, as a bird beak. Pour the sifted mix onto the whites delicately without falling. Pipe out with a Ø 12 pastry nozzel. Sprinkle the icing sugar twice. Cook at 190° smooth. Provide a bottom and a top for each entremets. Pipe 2 disks of Ø 16, 18, and 20 cm.

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