Champagne moussePastry recipe
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...
Cook at 82°C the purees, the sugar and egg yolks.Put into the beating machine (3 rd guear) until completely cold.Add the gelatin previously softened.Whip up the cream.Put delicately the sabayon in the whipped cream and then the champagne.
- Frozen fruit purée 100% : Pink grapefruit - 70 g
- Frozen fruit purée 100% : Lime - 40 g
- Egg yolk - 135 g
- Sugar - 90 g
- Gelatin - 10 g
- pink champagne - 160 g
- Whipped cream - 330 g
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