by Johan Martin
Soft Caramel
160g Caster Sugar
160g Cream 35% fat
1u Vanilla Bean
125g butter
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.
Cake mass
75g Cream 35% fat
250g Carambars or Soft Caramels
215g Butter
200g Eggs
15g Glucose
1u Vanilla Bean
180g Flour (Type 55)
3g Baking Powder
130g Roasted Hazelnut Powder
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 35 minutes. Blast freeze, then unmold.
Vanilla Ganache
100g Cream 35% fat
10g Invert Sugar
90g Dark Chocolate Couverture 66% Mexico
10g Butter
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
150g Water
300g Caster Sugar
300g Glucose
200g Sweetened Condensed Milk
140g Gelatin Mass (20g Powdered Gelatin 200 Blooms in 120g water)
300g Milk Chocolate Couverure
5g Orange Color
Total Weight: 1295g
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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