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Foodxperience

Square The Circle

Master Patissier Hidde de Brabander shares no less than fourteen of his 'rough & brutal' techniques for his dessert 'Square The Circle'.

Discover the intentional imperfections, asymmetry, and raw techniques, from burnt and infused cinnamon sticks to smoked chocolate, all complementing the summery freshness of Prestige Fruit's raspberries. Scan the QR code to view the full recipe and watch the online masterclass.

Ingredients

200gOcoa dark chocolate
40gAlmonds with skin
100gFeuilletine
20gCocoa nibs

195gButter
95gIcing sugar
110gsliced almonds
3gFine salt
190gWheat flour T45
30gEgg
20gPleine Arôme cocoa powder 22%
Egg yolk

200gGranulated sugar
320gglucose syrup
10gFine salt
200gEgg
120gButter
400gAlmonds with skin

1750gPrestige Raspberries
1000gWater
414gGranulated sugar
18gInvert sugar
108gDextrose
180gmaltodextrin
12gEmulsifier paste
18gCold thickener

550gWhipping cream (35% fat)
3units.itemsCeylon cinnamon sticks
3units.itemsCassia cinnamon sticks
Brown rum
50gglucose syrup
5gGelatine
180gWhite chocolate Callebaut W2 28% CB

120gEgg white
80gGranulated sugar
80gEgg yolk
35gWheat flour, T45
20gPleine Arôme cocoa powder 22%
30gPotato starch

185gOcoa dark chocolate
115gWater
300gPâte à bombe
350gSugar
175gEgg yolk
625gWhipping cream (35% fat)

500gPrestige Raspberries
50gGranulated sugar
60gglucose syrup
8gPectin, yellow
10gCitric acid
500gGranulated sugar

45gButter
500gAlmonds with skin
Fine salt
450gMilk chocolate callets

50gChampagne
160gGranulated sugar
8gAgar
8gGellan
300glemon juice
160gWater

200gGranulated sugar
200gWater
3units.itemslemon

500gGranulated sugar
500gWater
3units.itemsCeylon cinnamon sticks

300gCallebaut 811 dark chocolate
250gCocoa butter
50gpeanut oil

50gpeanut oil
700gCallebaut 811 dark chocolate
250gCocoa butter

Gold leaf
Prestige Raspberries
sliced almonds
Coarse salt
Limon cress

Preparation

  1. Toast the almonds at a low temperature of 160 degrees for about 20 minutes.
  2. Melt the dark chocolate au bain-marie.
  3. Grind the cocoa nibs a bit finer and the almonds to the same size.
  4. Add the feuilletine whole, together with the almonds and nibs, to the melted chocolate. Gently mix with a flexible spatula to distribute evenly.
  5. Spread the mixture to a thickness of 3 mm on an acetate sheet in a rectangular shape. Cover with another sheet and roll out with a rolling pin.
  6. Let the crisp set and cool slightly, then cut out shapes.

  1. Process the sliced almonds with the powdered sugar and fine salt into a powder.
  2. Mix the powder with the soft butter, but do not whip it airy, and add the egg.
  3. Meanwhile, sift the wheat flour with the cocoa powder twice.
  4. Add the flour mixture to the butter mixture until a homogeneous dough forms.
  5. Chill the dough and let it mature for about 8 hours in the refrigerator.
  6. After maturing, roll out the dough on flour to a thickness of 2 mm.
  7. For lining, grease the baking rings with clarified butter.
  8. Place the large baking ring on the dough and cut away the edges.
  9. Place the small baking ring in the center and remove the dough from the center of the ring.
  10. Now cut strips of dough for the inside of the large ring and the outside of the small ring.
  11. Freeze the lined baking form.
  12. Bake at 170°C for about 10 minutes.
  13. Remove the rings and brush with egg yolk, then bake briefly again.

  1. Toast the almonds at a low temperature of 160°C for about 20 minutes.
  2. Mix the granulated sugar with the salt and the egg, but do not whip it airy.
  3. Melt the glucose syrup and add it to the mixture.
  4. Brown the butter in a pan to a medium beurre noisette.
  5. Cool down and add the beurre noisette to the egg mixture.
  6. Roughly chop 200 grams of the almonds and add them to the mixture.
  7. Halve the remaining almonds and place them in the tartelette mold, then pour the mixture over them.
  8. Bake at 155°C for about 25 minutes.

  1. Mix the four sugars with the thickener.
  2. Heat the water to 40°C and add the sugar mixture to dissolve.
  3. Quickly cool down to 4°C and let it mature for at least 5 hours.
  4. After maturing, add the raspberries and the paste and churn into ice, for example using a Ninja.
  5. Pipe the sorbet into a round sphere mold and freeze.

  1. Use a blowtorch to give the cinnamon sticks mix a burnt layer.
  2. Spray or infuse a little brown rum over it and set it on fire. This gives the cinnamon sticks a lot of flavor. Preferably do this a day in advance so all the flavors can infuse well.
  3. Heat the cream to 50°C and infuse the burnt and infused cinnamon sticks in it.
  4. Sieve out the cinnamon and bring back to weight.
  5. Mix the cream with the glucose syrup and bring to a boil.
  6. Add the prepared gelatin and melt the chocolate in it.
  7. Pour out the mixture and let it set and mature for at least 3, but preferably 6 hours in the fridge.
  8. Whip the ganache again after cooling.

  1. Whip the egg whites until airy and add the sugar while whipping.
  2. Sift the flour with the cocoa powder and potato starch twice.
  3. Fold the unbeaten egg yolk into the egg white-sugar mixture.
  4. Then fold in the flour mixture in stages.
  5. Bake at 190°C for about 8 minutes.

  1. Smoke the chocolate in a mug using a smoking gun with (cherry) wood chips and a cloche.
  2. Melt the smoked chocolate before use.
  3. Make the pâte à bombe, a cooked foam based on egg yolk, from the water, sugar, and egg yolk.
  4. For this, cook the water and sugar to 115°C.
  5. Whip the egg yolks at the highest speed in the KitchenAid with the whisk attachment, and reduce to half speed once the sugar water reaches 115°C.
  6. Then slowly add the warm sugar water and continue mixing at half speed.
  7. Whip until cold and then weigh out 300 grams of the pâte à bombe for use.
  8. Next, whip the cream to soft peaks, not too stiff and not too loose.
  9. First add one tenth of the whipped cream to the melted chocolate

  1. Bring the raspberries whole to a boil with 500 grams of granulated sugar and glucose syrup.
  2. Mix the remaining 50 grams of granulated sugar with the pectin.
  3. Add the pectin mixture to the boiling fruit and cook to 107°C.
  4. Remove the pan from the heat and stir in the citric acid.
  5. Pour out the mixture and let set.

  1. Brown the almonds at a low temperature of 160 degrees for about 20 minutes.
  2. Blend them completely into a smooth to slightly coarse paste in the thermoblender.
  3. Add the butter and melt it in.
  4. Gradually add the chocolate and melt it in.
  5. Season with salt

  1. First mix the lemon juice with the water and Champagne.
  2. Then mix the two gelling agents with the sugar.
  3. Combine all ingredients and let boil for at least one minute.
  4. Pour out and let set.
  5. Then blend into a gel in the thermoblender.

  1. Use a peeler to remove the peel from the lemons.
  2. If necessary, remove the white pith and then cut the peel into a fine julienne.
  3. Bring the water and sugar to a boil.
  4. Add the peels and set aside.

  1. Heat the water to 50°C.
  2. Add the sugar and dissolve it.
  3. Break the cinnamon sticks and infuse them in the sugar water.

  1. Melt the chocolate and the cocoa butter.
  2. Combine the chocolate with the cocoa butter and oil.
  3. Strain through a fine point sieve and continue processing.

  1. Melt all the ingredients together into a smooth mixture.
  2. Cool the chocolate back down to 35°C.

  1. Make a dot of mousse on a plate and place the chocolate crisp on top.
  2. Pipe a circle of mousse onto the crisp.
  3. Place the tartelette filled with almond pie on the mousse circle.
  4. Spoon some raspberry jam into the empty center of the tartelette.
  5. Press a semelcuit onto the raspberry jam and soak the biscuit with the cinnamon syrup. Pipe another dot of mousse on top and place another biscuit on it. Soak this biscuit with the cinnamon syrup as well.
  6. Remove the ganache montée from the mold and place it in the center.
  7. Place an odd number of gianduja balls on the tartelette.
  8. Dip one of the sorbet balls in the dipping chocolate and roll it in a bit of gold leaf.
  9. Place the golden ball on the ganache montée.
  10. Place two more sorbet balls, without chocolate and gold leaf, on the tartelette.
  11. Add a few raspberries.
  12. Pipe the lemon gel from a squeeze bottle in several spots.
  13. Garnish with the candied lemon peel, almond flakes, coarse salt, and limon cress.