Almond coconut dacquoise
Tropical fruit garnish
Coconut crisp
Exotic fruit cream mousse

2 almond coconut dacquoise

  • Toasted powdered almonds - 50 g
  • Grated coconut - 200 g
  • Icing sugar - 250 g
  • Egg whites - 300 g
  • Caster sugar - 80 g
Mix together the powdered almonds, the coconut and the icing sugar. Whisk the egg whites with the caster sugar until dry. Place in strips 12 mm thick. Bake in the oven at 200°C for 5 minutes then at 170°C for 15 to 20 mins.

3 Exotic fruit garnish

Fold the fruits together and leave to soak for 30 mins. Soak the gelatine in cold water. Add the gelatine and start to assemble.

4 Coconut crisp

  • Caramelised grilled almonds - 180 g
  • Grated coconut - 80 g
  • Caster sugar - 80 g
  • Rice crispies - 60 g
  • White coating - 120 g
  • Coco butter - 60 g
Toast the almonds and the grated coconut, while still hot pour them into the cooked sugar stir and cook (121°C) and cook until golden and caramelise. Add the rice crispies and the tempered white coating. Spread with a fork to 3mm thickness. Leave to cool then cut.

5 Exotic fruit cream mousse

Mix together all the ingredients except butter and gelatine. Bring up to simmering while whisking to obtain a smooth texture. Once the mixture has cooled to around 35/40°C add the softened and gelatine. Add the diced butter and emulsify in the blender for 3 minutes, add the whipped cream, pour into tart cases and freeze for assembly.
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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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