Fruit mille-feuilles

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

    Inverted flaky pastry

    Almond sponge

    Tropical fruit Mousseline cream

    Morello cherry jelly slab

  2. Inverted flaky pastry


    • Butter - 375 g
    • Flour T55 - 150 g
    • Weak flour - 350 g
    • Mineral water - 150 g
    • Butter - 100 g
    • Maldon salt - 15 g
    • Balsamic vinegar - 3 g

    Mix the butter and flour, form into a rectangle. Ten mix the other ingredients rapidly, making sure that this dough obtained has the same texture as the butter.

    Roll out the first butter mixture onto the dough. Fold over once, roll out, fold over twice, roll out then fold over once more and roll out.

    Leave to rest for half an hour, roll out until 2 mm thick. Bake for 180°C for 20 to 25 min.

  3. Almond sponge (for 2 x 40/60 trays)


    • Egg - 400 g
    • Caster sugar - 240 g
    • Weak flour - 200 g
    • Butter - 60 g

    Cream the eggs with the sugar. Add the sieved mixture of flour and almond powder, finish with the cooled melted butter.

    Spread 490 g of sponge mixture onto a flexipat. Bake for 190°/ 16 min.

  4. Tropical fruit Mousseline cream


    • Frozen fruit purée, sugar added : Tropical Fruits - 500 g
    • Milk - 150 g
    • Sugar - 80 g
    • Cornstarch - 60 g
    • Egg - 160 g
    • Butter - 80 g
    • Gelatin - 8 g
    • Crème fraîche - 300 g

    Bring the milk to the boil with half the sugar. Add the fruit puree, egg yolks, remaining sugar and potato starch. Stir continuously while bringing to the boil.

    Add the diced butter. Add the whipped cream to this mixture.

    You can also make this recipe with a mousseline cream using another fruit puree, such as Caribeean cocktail with Rhum, Citrus cocktail with Cointreau or Blackcurrant.

    In this step

  5. Morello cherry jelly slab


    • Frozen fruit purée, sugar added : Morello cherry - 300 g
    • Frozen fruits IQF : Morello cherry - 200 g
    • Sugar - 80 g
    • Pectin NH - 10 g
    • Gelatin - 8 g
    • © Cointreau - 10 g

    Heat the fruit puree and the whole frozen or semi candied fruits. Add the sugar and pectin mixture and bring

    everything to the boil. Add the softened gelatine. Leave to cool under a film. Add the spirits before pouring into a flexi-mould then freeze.

    You can also make this recipe with a jelly slab using another fruit puree, such as Green apple, Pink grapefruit, Strawberry-Mint or White peach.

    In this step

    Frozen whole fruit and pieces IQF

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