Glasses

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. Coconut Crème brûlée

    You can also make this recipe with crème brûlées using other fruit purees, such as Banana-passion Fruit, Blackcurrant, Mango - Passion Fruit or Passion Fruit.

    To see the ingredients for those other recipes, please click on the link below.

  2. Green apple jelly slab

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 320 g
    • Milk - 100 g
    • Sugar - 140 g
    • Fresh cream - 600 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 Morello cherry, Pink grapefruit, Strawberry-Mint or White peach.

    To see the ingredients for those other recipes, please click on the link below.

    In this step

  3. Almond sponge

    Ingredients

    • Sugar - 80 g
    • pectin NH - 10 g
    • Gelatin - 8 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 at 190°C for 16 min.

    NB: Baking times vary according to the type of oven and the quantity of product used.

  4. Decoration

    Ingredients

    • Egg - 400 g
    • Caster sugar - 240 g
    • Weak flour - 200 g
    • Almond powder - 80 g
    • Butter - 60 g
  5. Montage

    Ingredients

    • fruit coulis - QS

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