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CHRISTOPHE ADAM
HE DISCOVERS A TASTE FOR THE SWEET IN LEGRAND, IN
QUIMPER. HE GOES THROUGH A CREATIVE AWAKENING AT
THE LONDON RESTAURANT LE GAVROCHE. Back in Paris, Christophe Felder and
Laurent Janin open the doors to Le Crillon to him and teach him luxury, the philosophy of a great establishment, but also its rigors and demands.
Three years later, he leads a team of seven pastry chefs in Beau Rivage Palace, in Lausanne. He returns to Paris in 1996 and goes into Fauchon,
with Michel Guadard, before Pierre Hermé’s departure. Michel Ducros, president of the company, begins to give him more and more responsibi-
lity and independence. Today he is the establishment’s creative director. We are talking about Christophe Adam, one of the biggest promoters of
current Haute Pâtisserie, a trend that far from battling the classic principles of French patisserie, it revises them, updating them and turning them
into authentic avant-garde. HE DEFINES HIS PASTRY AS PLAYFUL, INNOVATIVE, GENEROUS AND
CHEERFUL, AND WE WOULD ADD LUXURIOUS, TRENDY, FRESH, AND SEDUCTIVE.

Fauchon. Paris / www.christopheadam.com / www.fauchon.com • Photos: Cécile Pigeon

“Pastry should surprise, seduce,

amuse, and make our mouths
water”

27 so good..
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Christophe Adam

How did you arrive at the concept Haute What are your greatest professional challenges?
Pâtisserie? Fauchon is a constant challenge for me: excellence,
Many of my pastry chef friends and I thought it was creativity, taste, flavor, knowing exactly what you want
essential to reaffirm the master lines of pastry, paying in the composition and creation of a cake. All of this is
close attention to rehabilitating the great values of a challenge.
French patisserie. That’s how we came up with the
idea of creating the concept Haute Pâtisserie: a level of What most motivates you daily?
excellence in flavor and creativity, in line with what What excites me is seeing the reaction of the people
Fauchon had introduced through the concept “unique who stand in front of the shop window. It’s like a child-
boutique” in his establishment at Madeleine square. It hood dream, and above all it’s quite accessible. What
was meant to create French exemption! really distinguishes this haute pâtisserie is that it’s avai-
lable to everyone – reaching luxury and entering in the
How do you define your patisserie? exclusive world of the exceptional for a few euros, isn’t
Playful, innovative, generous, and cheerful. But also it magical?
very respectful with French patisserie values. We are
talking about rum baba, the macaroon, and of course, Is creating good pastry without French influence
the éclair and all the other famous French specialties. possible?
Of course it is! And fortunately, since this is what the
What are some of the most important concepts richness of gastronomy and patisserie consist of, there
in your creations? are all kinds of possible universes and infinite interpre-
What most satisfies me is revisiting the classics, crea- tations! We will discover tastes, flavors, textures, and
ting ruptures and surprises. Patisserie should surprise, incredible combinations! This is why travelling is of vital
seduce, amuse, and make our mouths water. It is a importance: travelling, tasting, and enjoying what is
labor of sensorial seduction. eaten in each place is the undisputable base of our cul-
ture. We are more authentic and committed to the
values we uphold when we know the difference of
others. The French haute pâtisserie style begins with
Fauchon in France but is enriched by the impulse given
by other great pastry chefs.

What excites me is seeing the reaction of the people who How do you see the evolution of haute pâtisserie
in France and the rest of the world?
stand in front of the shop window. It’s like a childhood dream, We are in the infancy of high level pâtisserie in France.
All of this is new and beautiful, and we are slowly pre-
and above all it’s quite accessible. What really distinguishes this senting new focuses on taste, new proposals. It’s a win-
haute patisserie is that it’s available to everyone – reaching dow which opens to a new gastronomy style. Sugar
becomes elegant, subtle, refined, and always synony-
luxury and entering in the exclusive world of the exceptional mous with pleasure.

for a few euros, isn’t it magical?

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llenges?
xcellence,
you want
of this is

e people
ke a child-
ble. What
t it’s avai-
ing in the
uros, isn’t

nfluence

what the
of, there
interpre-
ures, and
is of vital
what is
f our cul-
ed to the
rence of
gins with
ulse given

âtisserie

n France.
owly pre-
It’s a win-
yle. Sugar
s synony-

MEGÈVE
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Christophe Adam

bitter chocolate sponge cake

190 g egg whites
215 g superfine sugar bitter chocolate crémeux
140 g egg yolks 230 g Fauchon chocolate couverture
60 g cocoa powder, sifted 70 g superfine sugar
250 g cream
Whisk the egg whites with half the amount of sugar until stiff and 250 g milk
beat the egg yolks with the remaining sugar. Fold the cocoa powder 200 g egg yolks
into the egg yolks, then add this batter to the egg whites. Fill 80g
silicone molds. Boil the milk and cream and make a crème anglaise with the egg
Bake at 220ºC for 12 minutes. yolks, previously beaten together with the sugar. Pass through a chi-
nois. Pour over the chopped couverture and emulsify properly,
then fill silicone molds (130 g). Freeze.
cocoa gianduja sponge cake
30 g cocoa powder
90 g 55 type flour gray velvet
4 g fleur de sel 410 g Ivoire couverture
120 g superfine sugar 535 g cocoa butter
84 g butter, softened 45 g titanium dioxide
120 g hazelnut powder 2 g coal-black coloring
18 g orange zest
150 g milk gianduja Melt the couverture and cocoa butter, little by little dissolve the
dioxide and homogenize the mixture. Strain before use.
Beat the butter until soft, then add the sugar –previously mixed
with the orange zest–, hazelnut powder, cocoa, fleur de sel and
flour. Roll out very thinly before baking at 160ºC for 12 minutes. grey marshmallow
Leave to cool. 190 g sugar
Work the dough in the mixer and add the gianduja little by little. 60 g water
Put into 90g silicone molds and freeze. 60 g trimoline (i)
8 g gelatin
80 g trimoline (ii)
fauchon chocolate whipped ganache 1 g coal-black coloring
630 g UHT cream (i)
75 g glucose Cook the water, sugar and trimoline (i) to 116ºC. Place the trimoli-
75 g trimoline ne (ii) in the bowl of a mixer and start beating while slowly pouring
720 g Fauchon chocolate couverture in the first mixture of cooked sugar. Continue beating for a few
6 g gelatin minutes before adding the gelatin, previously hydrated, and the
1500 g UHT cream (ii) coloring. When the texture is still smooth, pour little ‘puddles’ over
a silicone mat, slightly greased with oil.
Chop the chocolate couverture and add the trimoline.
Boil the UHT cream (i) and glucose, and add the gelatin, previously
hydrated for 20 minutes. Little by little, pour over the chopped
chocolate and emulsify the mixture. Weigh the ganache and combi-
ne with the same amount of UHT cream (ii). Leave to set for 24
hours before using.
When needed, slightly whip the ganache. PRESENTATION
ARRANGE RING MOLDS AND LINE WITH RHODOÏD.
SLIGHTLY WHIP THE GANACHE. PIPE IN THE GANACHE SO THAT IT
cocoa syrup LINES THE SIDES OF THE MOLD. PLACE A COCOA GIANDUJA SPONGE
40 g cocoa powder
DISC ON THE BOTTOM OF THE RING. POUR THE GANACHE AND
120 g water
PLACE THE BITTER CHOCOLATE CRÉMEUX. POUR SOME MORE
230 g syrup, at 30ºB
GANACHE AND SEAL WITH THE BITTER CHOCOLATE SPONGE CAKE,

Heat the water and syrup. Then add the cocoa powder. PREVIOUSLY SOAKED IN COCOA SYRUP. SMOOTH WITH THE GANA-
CHE AND FREEZE.
UNMOLD AND ROUND OFF THE EDGES WITH THE HELP OF SOME
GLOVES. PLACE THE GREY MARSHMALLOWS ON TOP OF THE CAKE,
FREEZE AND SPRAY TO APPLY A VELVETY EFFECT.

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g
chi-

moli-
uring

over

AT IT
NGE
AND
ORE
AKE,
ANA-

OME
AKE,

MIMA
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Christophe Adam

caramel crémeux
280 g superfine sugar
90 g water sugared paste
50 g glucose 44 g almond powder
100 g cream, hot 104 g potato starch
140 g egg yolks 360 g flour
460 g cream 2 g fleur de sel
4 g vanilla bean 180 g confectioners’ sugar
6 g powdered gelatin 190 g butter
16 g water 104 g whole egg
40 g water for gelatin 2 g powdered vanilla
Make a caramel with the sugar, water and glucose. Take off the Beat the almond, starch, salt, confectioners’ sugar, vanilla and butter
heat by adding the hot cream. Add the other measurement of in the mixer. Add half the amount of eggs and flour. When the
cream and vanilla beans. Let infuse for 3 minutes. Beat the egg eggs are fully integrated, be careful no to overmix, just until all the
yolks and cook to 85ºC. ingredients are combined. Add the remainder of egg and flour.
Add the gelatin, previously hydrated in cold water for 20 minutes. Finish kneading.
Finish with the 16 g water. Pass through a chinois and mix. Place in Store in a fresh place with plastic wrap for a few hours before use.
11cm silicone molds (160 g).

almond sponge cake

crunchy praliné 140 g T55 flour
200 g almond praliné 300 g 70% almond paste
380 g sugared paste 100 g sugar
20 g cocoa butter 220 g whole eggs
80 g egg yolks
Chop the sugared paste, add the almond praliné and cocoa butter, 140 g egg whites
melted. Mix well and put 100g into a stainless steel round mold, 11
cm diameter. Mix the egg yolks with whole eggs and slowly pour over the
almond paste. Scrap well the sides of the bowl.
Start whisking the egg whites, add the sugar and whisk until firm.
vanilla whipped ganache Fold 1/3 of the egg whites into the previous batter and sprinkle
420 g Ivoire couverture with the flour. Finally combine everything.
960 g UHT cream Bake in 800g frame molds for 10 minutes. Cut into 11-cm discs and
24 g Bourbon vanilla bean place on the caramel crémeux center. Freeze.
4 g vanilla extract
14 g powdered gelatin
80 g water for gelatin
960 g UHT cream, chilled

Bloom the gelatin in the chilled water for 20 minutes.

Boil the cream, infuse the vanilla and add the gelatin. Pour over the
Ivoire couverture and gently emulsify. Add the rest of chilled
cream. Store for 24 hours before whipping in a mixer.

DISPLAY
white velvet ARRANGE 13-CM-WIDE AND 6-CM-HIGE RING MOLDS. LINE WITH
410 g Ivoire couverture SOME RHODOÏD. SLIGHTLY WHIP THE VANILLA GANACHE. POUR A
535 g cocoa butter FIRST LAYER OF GANACHE INTO THE MOLD, INSERT THE CARAMEL
45 g titanium dioxide
CRÉMEUX CENTER AND SPONGE CAKE, COVER WITH ANOTHER
LAYER OF GANACHE AND SEAL WITH THE CRUNCHY PRALINÉ.
Melt the couverture and cocoa butter. Slowly dissolve the dioxide
and mix. Pass through a chinois before use. SMOOTH OUT AND FREEZE.
REMOVE FROM THE MOLD, ROUND OFF THE EDGES WITH THE HELP
OF GLOVES, USE A SPRAY GUN TO APPLY A VELVETY EFFECT AND
GARNISH WITH CHOCOLATE ROCKS AND GIANDUJA ALMONDS
SPRINKLED WITH SILVER POWDER.

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utter

the

use.

m.

and

WITH
UR A
AMEL
THER
LINÉ.

HELP
AND
NDS

LE GALACTIC
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Christophe Adam

french meringue with chocolate chips

295 g confectioners’ sugar, sifted
295 g superfine sugar
2 g vanilla powder
295 g egg whites
BLACK AND WHITE SYMBOLIZE HOW COMPLETELY
220 g chocolate chips
MAGICAL DUPLICITY IS. AND HAUTE PÂTISSERIE PRE-
Whisk the egg whites until stiff together with the sugar in a mixer. CISELY ALLOWS US TO PLAY WITH THESE ALLIANCES
Little by little, add the confectioners’ sugar and vanilla. Finally add OF OPPOSITE FLAVORS AND IMAGES. ALL OF THIS IS
the chocolate chips.
FRAMED IN A CREATIVE PROCESS WHICH IS VERY CLE-
Pipe a 10-cm wide spiral (3 per cake/tart). Bake at 110ºC for 10
minutes, vents closed, and 2 hours at 90ºC, vents open. ARLY INSPIRED BY THE HAUTE COUTURE WORLD.
THIS WINTER’S CREATIONS ACCURATELY REFLECT
THE CREATIVE NARRATION WHICH THESE CAKES
megève chocolate ganache
ILLUSTRATE, AN ASSORTMENT OF NEW AND DELI-
270 g milk
140 g Guanaja 70% cocoa couverture CIOUS STARS. THIS IS WHAT I LOVE AND WHAT
240 g Caraïbes couverture FAUCHON LETS ME EXPLORE: CREATIVITY AT THE SER-
130 g butter VICE OF HAUTE PATISSERIE. SURPRISE IS ABOVE ALL
COMPLETELY CREATIVE!. CHRISTOPHE ADAM
butter cream
35 g superfine sugar
140 g butter, softened
28 g milk
22 g egg yolk
56 g Italian meringue

Make a crème anglaise and beat as when preparing a sabayon. Add

the butter and then the meringue.

old style chocolate mousse

225 g cocoa paste
255 g superfine sugar
180 g egg whites
270 g butter cream
780 g Megève chocolate ganache

Make an Italian meringue with the egg whites and sugar.

Fold the ganache into the fresh, oily butter cream. Pour the mixtu-
re over the meringue, at 40ºC, and then add the cocoa paste.

almond feuilleté praliné

16 g feuilletine MEGÈVE
85 g milk couverture
330 g almond praliné, 60% nut
40 g butter

MONTAGE
chocolate rolls LINE RING MOLDS WITH RHODOÏD. SPREAD A FEUILLETÉ PRALINÉ
Melt 67% cocoa dark couverture to 50ºC. Heat a stainless steel
LAYER ON THE BOTTOM OF THE RING. REPEAT WITH THE OTHER
sheet pan to 50ºC. Spread the chocolate on the sheet pan with the
TWO MERINGUE DISCS. LEVEL OUT WITH THE MOUSSE AND FREEZE.
help of a rolling pin. Leave to crystallize and put in refrigerator.
When needed, remove the sheet pan from refrigerator and leave UNMOLD AND TOP WITH THE ROLLS.
at room temperature. With the help of a knife, make rolls of the
same size. Allow to crystallize again and store in refrigerator.

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