• Composition
Orange Dacquoise
Caramel mousse
Orange & Bitter orange mousse
Orange coating


  • Semi-candied orange sticks - 145 g
  • Egg whites - 510 g
  • Caster sugar - 125 g
  • Icing sugar - 350 g
  • Powdered almonds - 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.


  • Sugar - 1210 g
  • Gelatine leaves - 170 g
  • Italian meringue - 235 g
  • Light cream - 320 g
  • Milk - 135 g
  • Egg yolks - 20 g
  • Whipped cream - 110 g
  • Total weight - 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.


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.


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.
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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