Mandarin, cranberry & Morello cherry prestige

A creation by Ollivier Christien

Mandarin, cranberry & Morello cherry prestige

Composition

Lime Joconde biscuit
Mandarin mousse
Blood orange icing
Cranberry & Morello cherry jam

Lime Joconde biscuit

  • Total weight - 514 g
  • Almond powder - 90 g
  • Sugar - 30 g
  • Inverted sugar - 15 g
  • Eggs - 150 g
  • Flour - 30 g
  • Egg whites - 90 g
  • Sugar - 60 g
  • Butter - 45 g
  • Lime zest - 4 g
Mix the almond powder, sugar, eggs, zest and flour in a Robot-Coupe mixer.
Beat the egg whites with the sugar.
Mix both elements. Add the melted butter.
Spread in squares on a Silpat (baking mat), heat for 4 minutes at 220 °C.

Mandarin mousse

Take the necessary amount of the mandarin concentrated preparation. 
Prepare either an Italian meringue or a zabaione. 
Soften and melt the gelatin. 
Add it to the fruit puree. 
Add the lukewarm Italian meringue or zabaione and then the cream. 
Use it for the assembly.

Zabaione: heat 500 g of sugar with 250 g of egg yolks in a bain-marie or using a microwave at 85 °C and whisk. At 30 °C, add the melted hydrated gelatin. Whisk again until it has cooled down.

Italian meringue: heat 500 g of sugar with 150 g of water at 121 °C. Pour on 240 g of foaming egg whites. Whisk until it has cooled down.

Blood orange icing

In a stainless steel bowl, put the white chocolate and the cocoa butter. 
Heat the blood orange concentrated preparation with the glucose and pectin, then add the gelatin. 
Mix all the ingredients together as if you were making a ganache. 
Use the icing at 25/40 °C on your preparation freshly out of the mould.

Cranberry & Morello cherry jam

Defrost the fruit puree (and the IQF if necessary). 
On a low heat, bring the fruit puree with the sugar and pectin mix to the boil. 
Add the second batch of sugar, heat at 103-104 °C and check 73 °Bx on the refractometer.
Creator
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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