"Baba bouchon" with Fruit Nage
1 Baba dough
- T 55 Flour - 350 g
- Caster sugar - 40 g
- Salt - 2 g
- Yeast - 15 g
- Milk - 100 g
- Butter - 150 g
- Eggs - 300 g
2 Syrup for baba
- Les vergers Boiron Grapefruit puree - 250 g
- Semi-candied lemon sticks - 20 g
- Total weight - 920 g
- Mineral water - 300 g
- Caster sugar - 250 g
- Rum - 100 g
Prepare a saucepan of quince jelly.
3 Chantilly cream
- Total weight - 750 g
- Cream - 680 g
- Icing sugar - 35 g
- Cognac - 30 g
- Vanilla powder - 5 g
4 Wild Strawberry and Mandarin nage
- Les vergers Boiron wild strawberries - 250 g
- Les vergers Boiron Mandarin concentrated preparation - 50 g
- Green tea infusion - 200 g
- Gelatine - 10 g
5 Apricot and prune compotee
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.