The red and the black

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. 1 Feuillantine crisp

    Ingredients

    • Praline - 125 g
    • Feuilletine - 70 g
    • Milk chocolate couverture - 50 g
    • Butter - 15 g

    Coat the feuillantine with praline then combine with the chocolate and melted butter.

  2. 2 Almond hazelnut dacquoise

    Ingredients

    • Almond powder - 200 g
    • Hazel (powder) - 50 g
    • Flour - 50 g
    • Egg white - 280 g
    • Caster sugar - 90 g
    • Vanilla - 3 g

    Sieve almond and hazelnut powder with icing sugar and flour. Whip up the egg white then add the sugar, when stiff mix gently with the dry almond mixture. by using a piping tube n° 8 pipe inside buttered discs of  8cm bake at 180°C for 20 to 25 minutes.

  3. 3 Cranberry and morello cherry cream

    Ingredients

    • Frozen fruit purée, sugar added : Cranberry-Morello cherry - 200 g
    • Whole milk - 75 g
    • Vanilla - 1gousse
    • Cornstarch - 5 g

    Mix together while cold, heat to 70°C. Mould, place a biscuit disc then freeze.

    In this step

  4. 4 Sabayon chocolate

    Ingredients

    • Caster sugar - 110 g
    • Egg yolk - 100 g
    • Egg - 75 g
    • Couverture chocolate 61% - 250 g
    • Whipped cream - 400 g

    Pour the cooked sugar onto the eggs and egg yolks

    and whisk until cool.

    Add the chocolate melted to 40°C and mix rapidly

    and thoroughly, incorporate whipped cream.

    Mix well, mould and freeze.

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