Broceliande

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. Composition

    Pumpkin biscuit toffee

    Coconut mousse

    Pumpkin mousse

  2. Pumpkin biscuit toffee

    Ingredients

    • Frozen vegetable purée 100% : Pumpkin - 1000 g
    • Bicarbonate of soda - 18 g
    • Vanilla (essence) - 60 g
    • Butter - 150 g
    • Sugar brown sugar brown - 400 g
    • flour T45 - 400 g
    • Egg - 260 g
    • Yeast - 12 g

    Bring the pumpkin puree to the boil, remove from the heat and add the sodium bicarbonate and the vanilla essence. Blanch the butter and the brown sugar, add the eggs at room temperature, then add the flour and the baking powder sieved together. Once the mixture is smooth, fold in the puree. Spread 1000g of biscuit on a SILPAT baking mat and 1300 g on a second mat. Bake at 150°C for 30 minutes.

    In this step

    PuréeSurgelée_Potiron-RVB-150dpi-697x697
    Frozen vegetable purées
  3. Coconut mousse

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 500 g
    • Frozen fruits IQF : Redcurrant - 200 g
    • Gelatin - 10 g
    • Italian meringue - 240 g
    • Whipped cream - 450 g

    Place the gelatine in cold water; prepare the Italian meringue and the whipped cream. Mix the Italian meringue with the whipped cream. Stir the drained, melted gelatine into the coconut purée, and then carefully fold all the ingredients together. Put into a rectangular mould and freeze. Sprinkle with the frozen Boiron redcurrants.

    In this step

    IQF_Groseille-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF
  4. Pumpkin mousse

    Ingredients

    • Frozen vegetable purée 100% : Pumpkin - 560 g
    • Gelatin - 10 g
    • Italian meringue - 130 g
    • Whipped cream - 450 g

    Same method as for the coconut mousse

    In this step

    PuréeSurgelée_Potiron-RVB-150dpi-697x697
    Frozen vegetable purées
  5. Assembly

    Set the rectangular mould upside down on a rippled, transparent plastic sheet. Put the coconut mousse in the mould and sprinkle with IQF frozen Boiron redcurrants. Add a layer of biscuit toffee (1000 g), leave to freeze until the cold starts to take, and then add the

    pumpkin mousse to the mould; complete by adding the final layer of biscuit toffee; freeze. Prepare the pumpkin glaze; take the dessert out of the mould by removing the rippled plastic sheet. Glaze immediately.

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