CARAMEL HEMISPHERE

By Johan Martin

Teacher at the Bellouet Conseil Pastry School, Paris.

For 12 Spheres - Ø 6cm

Composition: Cake Mass, Soft Caramel, Vanilla Ganache, Orange Milk Chocolate Mirror Glaze.

Cake mass

Cream35% fat……………………………………75g

Carambars or Soft Caramels……………….250g

Butter………………………………………………….215g

Eggs……………………………………………………..200g

Glucose…………………………………………………15g

Vanilla Bean…………………………………………..1pc

Flour (Type 55)…………………………………..180g

Baking Powder……………………………………….3g

Roasted Hazelnut Powder……………………..130g

Total Weight: 1068g

In a saucepan, warm the cream, and melt in the soft caramels. Pour the mixture into a robot coupe, and mix up, and fold in the butter, eggs, glucose, and the vanilla bean. Fold in gently, with a spatula, the flour, baking powder, and hazelnut powder sifted together. Pipe into spheres silicone mold Ø 6cm, filling up to ¾ of the cavity.

Bake at 160ºC for 35mn. Blast freeze, then unmold.

Soft Caramel

Caster Sugar……………………………………………160g

Cream 35% fat…………………………………………160g

Vanilla Bean…………………………………………..….1pc

Butter………………………………………………………125g

Total Weight: 485g

In a saucepan cook the sugar to a caramel (dry), then add in the vanilla infused cream. Cook again the mix to 108ºC, add in the butter, and mix with a hand mixer. Set aside for finishing.

Vanilla Ganache

Cream 35% fat……………………………………………….100g

Invert Sugar…………………………………………………….10g

Dark Chocolate Couverture 66% Mexico…………..90g

Butter………………………………………………………………10g

Total Weight: 210g

In a saucepan, bring to a boil the cream with the invert sugar, and pour it over the chocolate couverture, mix, and add in the butter. Pour the chocolate ganache in 6cm diameter Hemisphere molds, over a 2 cm height. Blast freeze.

Orange Milk Chocolate Mirror Glaze

Water………………………………………………………………..150g

Caster Sugar………………………………………………………300g

Glucose……………………………………………………………..300g

Sweetened Condensed Milk………………….…………..200g

Gelatin Mass (20g Powdered Gelatin 200 Blooms in 120g water)………………….140g

Milk Chocolate Couverure………………………………….300g

Orange Color……………………………………………………………..QS

 

In a saucepan, cook together the water, sugar, and the glucose to 103ºC. Pour onto the Sweetened Condensed Milk, and the Gelatin mass, then onto the Milk chocolate couverture. Mix with a hand mixer, and set aside in the refrigerator overnight.

Heat the glaze at 40ºC before using it the next day, at 30-35ºC.

 

Finishing and Decoration

 

Unmold the cold spheres cakes, cut with a slicing knife the top of each sphere, and cut out a center to garnish in, with the soft caramel. Glaze lightly the spheres side and roll them into the Roasted Hazelnut Powder. Then set on each sphere the Hemisphere Ganache insert, previously glazed with the Orange Milk Chocolate Mirror glaze.

 

 

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