I know. Another chocolate post.. It wasn't on purpose, I promise. But after some meandering on the world wide web yesterday, I came across this dessert by patissier Hugues Pouget of "Hugo and Victor" and my jaw dropped 3 feet to the ground. Oh. My. Look how perfectly formed and beautiful it is.
|The "Hugo Caramel" by Hugues Pouget|
I decided I had to try to recreate this magnificence at home. However, because I didn't want to do a carbon copy, I chose a fruity filling instead of caramel and also changed up the base from a solid sablé to one that is crumbled and has chocolate stirred through it - the "Sablé Breton".
|My interpretation of the "Hugo"|
Good thing I had bought a kilo of bountiful mini apricots from the markets that morning. They were so sweet and juicy with good acidity, which I thought would pair very well with the roundness of mango mousseline.
|Apricots from the market|
So I started the day by tempering some chocolate and filling my 8cm chocolate hemisphere moulds.
I then spread out some tempered chocolate onto a sheet of plastic and cut out hoops using a 9 cm and 6 cm cookie cutters.
While I left the chocolate to crystallize, I got on to making the sablé biscuit for the "sablé bretton" base.
|After baking and cooling|
After the biscuit has cooled, it was processed it to resemble fine crumbs.
Melted chocolate is then stirred through the crumble and pressed into 8cm tart moulds.
Press the center with a "1 tbsp" measuring spoon to create a groove for the sphere to sit on.
Chill in the fridge to set.
Then I made the apricot compote and also set it in the fridge to cool.
I then commenced the fabrication of the mango mousseline.
And folded in the cream.
Before long it was montage time!
Place the hoop onto the dark chocolate sablé.
Set a hemisphere of chocolate down and fill with mango mousseline.
Top with some tangy compote.
Sprinkle on some sablé crumbs and edible gold specks.
Put on the top and say..
I decided I actually like the look better without the disk -
to me it looks cleaner. What do you think?
I experimented with a little plating design..
I would love to serve something like this in my future restaurant :)
So there you go, folks!
The Mango, Apricot and Dark Chocolate Sphere
Thanks for reading!
ps. in case you didn't know.. this blog is now on facebook! http://www.facebook.com/TalitasKitchen :)
- for 3 to 4 spheres
Dark Chocolate Sablé Breton
40 g egg yolks
80 g sugar
115 g plain flour
4 g baking powder
1 pinch of salt
80 g butter - softened
75 g melted dark chocolate at 40 degrees C
Beat the egg yolks and sugar until lightened in colour
Combine the flour, baking powder and salt - sift if needed
Add the softened butter to the egg and sugar mixture and whisk well
Add in the dry ingredients and lightly work into a dough - do not knead or overwork the dough!
Spread onto a baking sheet at a thickness of 5mm - place in fridge to set if too soft
Bake at 150 degrees C until browned all over and cooked through
Process into crumbs, stir in melted chocolate
Mould into rings and refrigerate
120 g peeled and cubed apricots
juice of 1/2 lime
1 tbsp sugar
Bring all ingredients to a boil and simmer to thicken consistency
150 g mango purée
2 egg yolks
50 g sugar
13g custard powder
75 g butter - cold and cubed
90 ml whipped cream
Whisk egg yolks and sugar until slightly pale.
Add the custard powder and whisk well.
Heat up puree to a gentle simmer. Pour a third of the puree over the egg mixture, whisk together and pour whole thing back into the saucepan.
Bring to a boil while stirring and mixing well with a whisk.
Remove from heat, transfer to a mixing bowl and allow to cool to about 45 degrees C. Add in butter cube by cube, cover with plastic wrap (on contact to prevent a skin forming) and allow to cool completely.
When mixture has cooled, fold through cream.