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BABA SOAKED INTO BLOOD ORANGE WITH AN EXOTIC CREAM

A creation by Ollivier Christien

BABA SOAKED INTO BLOOD ORANGE WITH AN EXOTIC CREAM

Baba dough

  • Total Weight - 350 g
  • T 55 flour - 40 g
  • Caster Sugar - 2 g
  • Salt - 15 g
  • Yeast - 100 g
  • Milk - 150 g
  • Butter - 300 g (5 pcs)
  • Eggs
In a mixing bowl, blend all the ingredients together except the butter and the milk. Mix the dough for 5 minutes on the first speed and then on second speed until the dough comes aways from the bowl. Add the butter, then the milk, leave it for 30 minutes to an hour, then knock back the dough, before moulding it. Let the dough prove then bake it at 180°-200°C 10 to 15 minutes until you get a nice gold colour.

Syrup for baba

Bring the water to the boil, the puree and sugar together, then the rum once the syrup has cooled down (40-50°C°). Then soak the baba.

Exotic cream

Whip up the cream and add the puree, then the sugar. Serve cold.

Decoration

Serve with a Les vergers Boiron tropical fruit coulis.
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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