Orange & Bitter orange mousse
- 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
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
ORANGE & BITTER ORANGE MOUSSE
- Les vergers Boiron Orange & Bitter Orange puree - 400 g
- Les vergers Boiron Orange Concentrated preparation - 100 g
- Semi-candied orange sticks - 50 g
- Italian meringue - 240 g
- Gelatine leaf - 30 g
- Cointreau® - 10 g
- Whipped cream - 740 g
- Les vergers Boiron Blood Orange Concentrated preparation - 200 g
- Semi-candied orange sticks - 100 g
- White coating - 700 g
- Dehydrated glucose - 300 g
- Pectin - 15 g
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.