Chocolate and apricot sticky toffee pudding

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. Caramel


    • Double cream - 800g
    • Butter - 800g
    • Sugar brown sugar brown - 400g
    • Couverture chocolate 70% - As required

    In a saucepan bring to a light boil the cream and the butter. Poor the chopped chocolate in. Stir and sieve the ganache onto moulds.

  2. Sticky pudding


    • Frozen fruit purée, sugar added : Apricot - 700g
    • Frozen fruit purée : Banana - 700g
    • Water - 2000g
    • Bicarbonate of soda - 60g
    • Vanilla (essence) - 200g
    • Butter - 480g
    • Sugar brown sugar brown - 1360g
    • Egg - 900g
    • Baking powder - 30g

    Total weight - 6430 g


    In a saucepan bring to a light boil the purée and the vanilla. Add the bicarbe of soda. Let cool down on the side. Prepare a ganache with the butter and covertures. Wisk the eggs and sugar, sieve flour cocoa in powder and baking powder. Fold gently all ingredient together. Poor the dough onto the caramel and bake at low oven (150°C). let cool down before demoulding.

    In this step

  3. Decoration


    • Frozen fruit coulis : Apricot - As required

    In this step

    Frozen fruit coulis

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