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...


    • Egg white - 510 g
    • Caster sugar - 125 g
    • Icing sugar - 350 g
    • Almond powder - 215 g
    • Flour - 60 g

    Whisk the egg whites until firm with the sugar and semi-candied orange, then add and gently mix in the sieved mixture of icing sugar, powdered almonds and flour. Divide the Dacquoise mixture into two, one of 850g and the second of 550g and spread on two

    60 x 40 Silpat. Cook in fan oven at 175°C for around 20 to 25 minutes. Put aside in a cool place for assembly.



    • Caster sugar - 170 g
    • Single cream 35 % - 235 g
    • Milk - 320 g
    • Egg yolk - 135 g
    • Gelatine (sheet) - 20 g
    • Italian meringue - 110 g
    • Whipped cream - 220 g

    Cook the sugar only and place the gelatine in cold water. Deglaze the caramel with the cream and milk, bring to a boil, and once homogeneous pour this liquid into the egg yolks and cook the whole at 82/85°C. Add the gelatine and cool down very quickly. Then prepare the Italian meringue and the whipped cream. Once the caramel custard is to congeal, add the softened Italian meringue with the whipped cream, mix softly, mould and freeze.



    • Frozen fruit purée : Orange and Bitter Orange - 400 g
    • Frozen concentrated preparation : Orange - 100 g
    • Italian meringue - 240 g
    • Gelatine (sheet) - 30 g
    • © Cointreau - 10 g
    • Whipped cream - 740 g
    • candied orange - 50 g

    Mix together the fruit puree, the orange concentrated preparation and the semi-candied. Prepare the Italian meringue, add the softened gelatine and then the Cointreau®. Add the smooth whipped cream to the meringue at 30°C. Delicately mix in the fruit mixture until a smooth, homogenous mousse is obtained. Put aside for assembly.

    In this step



    • Frozen concentrated preparation: Blood orange - 200 g
    • Apricot glaze - 700 g
    • Glucose - 300 g
    • Pectin NH - 15 g

    Bring the coating and glucose to the boil. Add the puree and pectin. Bring back to the boil and lightly blend. Leave the coating to cool in a container with its surface covered in plastic film. Use at between 35 and 40°C on well-frozen cream desserts.

    In this step

    Frozen concentrated preparation

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