Delicious granny

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. Green Apple Glaze


    • Frozen fruit purée, sugar added : Green apple - 200 g
    • Gelatin - 18g

    Soak the gelatine in cold water, melt in the microwave then incorporate into neutral glaze. Add the fruit puree, homogenize and use at 30°c maximum.

    In this step

  2. Almond dacquoise


    • Almond powder - 200g
    • Icing sugar - 200g
    • Flour - 20g
    • Egg white - 240g
    • Caster sugar
    • Crushed hazelnuts - 80g

    Sieve the almond powder, icing sugar and flour. Whisk up the whites with the sugar, then add the sifetd mix (icing sugar, almond powder and egg yolks) to the whites and mix it softly. Spread and cook at 180°C during 20 mn.

  3. Praline mousse


    • Cream 35% fat - 180g
    • White couverture 35% - 130g
    • Feuilletine (caramelized dry crepe) - 50g
    • Cream Nougat - 80g

    Cook the sugar only and place the gelatine in cold water. Deglaze the caramel with the cream and milk, bring to a boil, and once homogeneous pour this liquid into the egg yolks and cook the whole at 82/85°C. Add the gelatine and cool down very quickly. Then prepare the Italian meringue and the whipped cream. Once the caramel custard is to congeal, add the softened Italian meringue with the whipped cream, mix softly, mould and freeze.

  4. Green Apple mousse


    • Frozen fruit purée, sugar added : Green apple - 580 g
    • Gelatin - 10g
    • Italian meringue - 180g
    • Whipped cream - 380g

    Put the gelatine into cold water, prepare the Italian meringue, warm up 1/3 of the fruit puree in order to dissolve the gelatine. Add the gelified fruit puree into the warm meringue and add the whipped cream, mix softly adding the rest of the fruit puree.

    Mould and freeze.

    In this step

  5. Decoration

    Assembly upside down on a « Demarle» bubble mat, put on 2 baking sheets previously frozen ; begin with the green apple mousse then the caramel mousse inlaid with caramelized diced apples and some frozen Boiron nougat chips ( 150g / frame) ; lay the flat dacquoise, press slightly. Freeze. Once congealed, spread over a blond flocage with a hint of green and then some fruit decorations (green apples and grapes).

  6. Composition

    Almond dacquoise
    Praline mousse
    Green Apple mousse
    Green Apple Glaze

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