Media playback is unsupported on your device

Paris patissier Sebastien Gaudard on how to make a mussipontain

21 October 2013 Last updated at 18:35 BST

Famous in his own right as a pastry chef in Paris, Sebastien Gaudard is part of a French patisserie dynasty.

His father, Daniel, also a famous patissier, invented the mussipontain - a meringue made with almond powder and filled with vanilla cream, edged with caramelised almonds.

Sebastien showed BBC News how to make the sweet treat, and talked about his inspiration for making pastries.

Video journalist: Hugh Schofield

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.