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

    Hazelnut and almond Dacquoise
    Exotic pallet
    Feuilletine pallet
    Milk Chocolate Mousse

  2. Hazelnut and almond Dacquoise


    • semi-candied orange - 70g
    • Egg white - 315 g
    • Caster sugar - 275 g
    • Hazel (powder) - 125 g
    • Almond powder - 100 g
    • Flour T45 - 30 g
    • Icing sugar - 65 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 diam. 8cm bake at 180°C for 20 to 25 minutes.

  3. Exotic Pallet


    • Broken pieces of nougat - 40 g
    • Cream Nougat - 250g
    • Milk chocolate couverture - 105g
    • Feuillantine flake - 65g

    Soak gelatine in cold water. Placer a bowl onto a Bain Marie, mix in all ingredient but the gelatine, cook until reaches 85 °c. then fold into the soaked gelatine and blend for 3 mn. Sieve.

  4. Feuilletine pallet


    • Frozen fruit purée 100% : Passion fruit - 200 g
    • Frozen fruit purée, sugar added : Apricot - 100 g
    • Frozen fruit purée, sugar added : Tropical Fruits - 200 g
    • Egg - 250 g
    • Egg yolk - 250 g
    • Sugar - 300 g
    • Gelatine (sheet) - 6 g
    • © Cointreau - 65 g

    Mix praline and feuilletine then add tempered milk chocolate. Cover all dacquois ‘s discs and let set in fridge.

    In this step

  5. Milk Chocolate Mousse nougat


    • Milk - 125 g
    • Egg yolk - 100 g
    • Sugar - 80 g
    • Gelatine (sheet) - 5 g
    • Chocolate couverture - 150 g
    • Cream Nougat - 100 g
    • Single cream 35 % - 500 g

    Bring the milk to a boil, mix egg yolk and sugar. Poor the milk with egg yolk and cook them on stove while stirring until reaches 85°c. sieve onto a mixing bowl and whip up until cool down “30°C”.
    melt the milk covertures up to 35°C , whip up the whipping cream until smooth and melt the gelatine in a micro-wave. poor the gelatine into the “ whipped anglaise” then add the melted milk chocolate. When done add the soft whipped cream and fold gently the mousse. Mould into ring and freeze
    Melt the coating chocolate “Barry glace” tempered up to 35°c. and the chocolate spray gun.
    demould the rings from cakes and coat gently. Add a touch of exotic cream and decorate with passion fruit and mango.

  6. Decoration


    • Frozen fruit coulis : Apricot - QS
    • Mango
    • Passion fruit

    In this step

    Frozen fruit coulis

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