Recipe for a square 40 x 30 cm


Almond dacquoise
Praline mousse
Green Apple mousse
Green Apple Glaze

Almond dacquoise

  • Total weight - 820 g
  • Almond powder - 200 g
  • Icing sugar - 200 g
  • Flour - 20 g
  • White eggs - 240 g
  • Powder sugar
  • Crushed hazelnuts - 80 g
Sieve the almond powder, icing sugar and flour. Whisk up the whites with the sugar, then add the sifetd mix (icing sugar, almond powder and egg yolks) to the whites and mix it softly. Spread and cook at 180°C during 20 mn.

Praline mousse

  • - 440 g
  • 35% fat cream - 180 g
  • Milk couverture - 130 g
  • Pailleté feuilletine - 50 g
  • Les vergers Boiron Nougat cream - 80 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.

Green Apple mousse

Put the gelatine into cold water, prepare the Italian meringue, warm up 1/3 of the fruit puree in order to dissolve the gelatine. Add the gelified fruit puree into the warm meringue and add the whipped cream, mix softly adding the rest of the fruit puree.
Mould and freeze.


Assembly upside down on a « Demarle» bubble mat, put on 2 baking sheets previously frozen ; begin with the green apple mousse then the caramel mousse inlaid with caramelized diced apples and some frozen Boiron nougat chips ( 150g / frame) ; lay the flat dacquoise, press slightly. Freeze. Once congealed, spread over a blond flocage with a hint of green and then some fruit decorations (green apples and grapes).

Green Apple Glaze

Soak the gelatine in cold water, melt in the microwave then incorporate into neutral glaze. Add the fruit puree, homogenize and use at 30°c maximum.
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 in New Zealand at the Bread of France restaurant. Back in France in 1987, he became the Pastry Chef for the Tirel-Guérin hotel (1 star in the Michelin guide) before joining in 1989 the 3-star Le Grand Véfour restaurant in Paris. Three years later, he left Paris and was recruited by another 3-star restaurant: Pierre Gagnaire's restaurant in Saint-Étienne, where he stayed two years.
In 1994, Ollivier Christien left for London where he worked two years as pastry sous-chef at the Dorchester Hotel. On his return to Paris in 1996 he worked for the Stella Maris restaurant (one-star in the Michelin guide) where he was recruited as the Head Pastry Chef. Subsequently, he spent three years as the pastry sous-chef at the Hôtel du Crillon, a 5-star hotel, under the orders of Chef Christophe Felder. 
In 2000 he joined Les Vergers Boiron as Pastry Chef and also to handle the development and promotion of the brand around the world. 
Starting in 2008, Chef Christien devoted himself to teaching by becoming an instructor at the C. Felder School, in Strasbourg and Paris.
Ollivier Christien applies the same rules to his life and to his pastry: "I have never disowned Brittany and I have always liked simplicity, thoroughness, delicacies and sensitivity. The main thing is that it should be very beautiful and fresh, with always changing recipes. Like one should be oneself." Ollivier Christien joined the team of Teaching Chefs at the Cordon Bleu Paris in 2016.

See all the creator's recipes