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Chocolate dome dessert

This recipe is featured in the Masterclass Patisserie with Hidde de Brabander on May 1, 2020.

You can watch these and more livestreams back on the HANOS livestream page.

Ingredients

500gbergamot cremeux
150gEgg yolk
10gGelatine
150gButter
150gGranulated sugar
150gEgg

250gCallebaut caramel gold chocolate
200gWhipped cream
50gbergamot purée
5gFine salt

350gGranulated sugar
175gEgg yolk
115gWater
10gBlack tea

625gWhipped cream
185gcacao barry dark chocolate inaya 65%
Marinated citrus fruit
Candied lemon peel

2Oranges
1Mandarin
1Grapefruit
1Blood orange
200gIcing sugar
200gcitrus juice

cacao barry dark chocolate inaya 65%
accla cress
Mona Lisa decorations chocolate
Lime cress
gold leaf
Callebaut crispearls salted caramel

2Lemons
100gWater
100gGranulated sugar

Preparation

  1. Heat the puree together with the sugar, egg, and egg yolk in the thermomixer to 85°C.
  2. Add the (pre-processed) gelatin and cool down to 45°C.
  3. Add the soft butter and blend smooth with an immersion blender.
  4. Pour the mixture into molds.

  1. Melt the chocolate.
  2. Bring the cream and bergamot purée to a boil.
  3. Mix everything with the melted chocolate.
  4. Add the salt and blend smooth with a hand blender.
  5. Use while warm.

  1. Heat the sugar with the water to about 60°C.
  2. Let the tea steep for 10 minutes.
  3. Strain out the tea and heat the sugar water further to 115°C.
  4. Meanwhile, whip the egg yolk at high speed until light and airy.
  5. Set the mixer to half speed and add the sugar water. Whip until cold!

  1. Melt the chocolate.
  2. Whip the cream until soft peaks form and add a spoonful of cream to the chocolate.
  3. Now mix this with the pâte à bombe.
  4. In two parts, fold in the softly whipped cream.

  1. Cut the segments from the citrus fruit and collect the excess juice.
  2. Mix the juice 1:1 with powdered sugar and marinate the segments in it.

  1. Remove the peel from the lemon with a peeler. If necessary, trim off the white part further. Cut into a fine chiffonade.
  2. Bring the sugar and water to a boil. Off the heat, let the peels confit for at least 3 hours.