Pumpkin biscuit toffee
Coconut mousse
Pumpkin mousse

Pumpkin biscuit toffee

  • Pumpkin puree Les vergers Boiron - 1000 g
  • Total weight - 2300 g
  • Sodium bicarbonate - 18 g
  • Vanilla essence - 60 g
  • Fresh butter - 150 g
  • Soft dark brown sugar - 400 g
  • T 45 flour - 400 g
  • Baking powder - 12 g
  • Eggs - 260 g
Bring the pumpkin puree to the boil, remove from the heat and add the sodium bicarbonate and the vanilla essence. Blanch the butter and the brown sugar, add the eggs at room temperature, then add the flour and the baking powder sieved together. Once the mixture is smooth, fold in the puree. Spread 1000g of biscuit on a SILPAT baking mat and 1300 g on a second mat. Bake at 150°C for 30 minutes.

Coconut mousse

Place the gelatine in cold water; prepare the Italian meringue and the whipped cream. Mix the Italian meringue with the whipped cream. Stir the drained, melted gelatine into the coconut purée, and then carefully fold all the ingredients together. Put into a rectangular mould and freeze. Sprinkle with the frozen Boiron redcurrants.

Pumpkin mousse

Same method as for the coconut mousse


Set the rectangular mould upside down on a rippled, transparent plastic sheet. Put the coconut mousse in the mould and sprinkle with IQF frozen Boiron redcurrants. Add a layer of biscuit toffee (1000 g), leave to freeze until the cold starts to take, and then add the
pumpkin mousse to the mould; complete by adding the final layer of biscuit toffee; freeze. Prepare the pumpkin glaze; take the dessert out of the mould by removing the rippled plastic sheet. Glaze immediately.
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.

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