Rich shortcrust pastry
Cheese cake base
Cheese cake cream
Pumpkin cream
Pumpkin glaze

Rich shortcrust pastry

  • Total weight - 322 g
  • Egg yolks - 40 g
  • Caster sugar - 80 g
  • Fresh butter - 60 g
  • Fine salt - 2 g
  • Flour - 130 g
  • Baking powder - 10 g
Blanch the egg yolks and the caster sugar then add the softened butter. Add the salt, then the flour and baking powder sieved together. Spread this mixture out, 1 cm thick, on baking paper and bake at 160°C for 25 minutes.

Cheese cake base (250g / dessert dish)

  • Total weight - 740 g
  • Cooked - 320 g
  • Fresh butter - 140 g
  • White chocolate - 120 g
  • Chopped almonds - 160 g
Using the flat beater in your food mixer, roughly mix in order the "cooked" rich shortcrust pastry with the almonds, then the softened butter and the melted white chocolate. Spread over the base of the dessert dishes and put in a cool place.

Cheese cake cream (300g / dessert dish)

Mix the cheese with the caster sugar and the lemon purée, fold in the smooth whipped cream. Add to the dessert dishes and put in a cool place.

Pumpkin cream (280g / dessert dish)

Sir the fruit purées, sugar and eggs until the mixture comes to the boil, put through a chinois sieve onto the diced butter and the softened gelatine. Emulsify well, and then, when cool, add to the dessert dishes. Put in a cool place.

Pumpkin glaze

Put the topping in a saucepan and bring to the boil, add the fruit purée, the cut through vanilla pods, sugar and glucose. Bring back to the boil, skim and put in a cool place.
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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