Black circle dessert by Roger van Damme

Name: Black circle dessert by Roger van Damme
Ingredients: 150 g Espresso; 1 units.items Orange peel; 3 g ground coffee; 450 g Condensed milk; 10 g Frangelico coffee liqueur; 1 g Fleur de sel; 10 g Cognac; 10 g Red port; 2 g Pepper; 150 g foie gras; 4 g Salt; 5 g Ginger syrup; 60 g Egg yolk; 15 g icing sugar; 40 g Water; 90 g Water; 60 g Sugar; 100 g Cream; 92 g Sugar; 200 g semi-whipped cream; 62 g Cream; 92 g Glucose; 200 g melted dark chocolate 65%; 19 g Powdered gelatin; 12.5 g Cocoa powder; 300 g Almond powder; 92.5 g dark chocolate 811 Callebaut; 8 g mango vinegar; 300 g Butter; 45 g Cocoa powder

Dessert consisting of, among other things, chocolate, coffee, foie gras, and pecan nut.On May 28, Roger van Damme, the best pastry chef in the world, gave a Masterclass during the FoodXevent at HANOS Eindhoven. Of course, you can find the desserts he made here on FoodXperience.com! Dessert 2: Black circle with chocolate mousse (foie gras interior), coffee sauce, choco crunch and caramelized pecan.

Ingredients

150gEspresso

1units.itemsOrange peel

3gground coffee

450gCondensed milk

10gFrangelico coffee liqueur

1gFleur de sel

10gCognac

10gRed port

2gPepper

150gfoie gras

4gSalt

5gGinger syrup

15gicing sugar

60gEgg yolk

40gWater

60gSugar

100gCream

200gsemi-whipped cream

200gmelted dark chocolate 65%

90gWater

92gSugar

62gCream

92gGlucose

19gPowdered gelatin

12.5gCocoa powder

92.5gdark chocolate 811 Callebaut

8gmango vinegar

4gash powder black food coloring

300gAlmond powder

300gButter

45gCocoa powder

300gdark cassonade

275gFlour

3gSalt

100gSugar

30gWater

2gSalt

5gCocoa butter

300gtoasted pecans

Preparation

Heat the espresso (do not boil) in a pan with the orange peel and let it infuse for 30 min.
Strain the espresso and add the condensed milk along with the Frangelico, ground coffee, and fleur de sel.
Mix well with a whisk and let cool.

Heat the foie gras together with the flavorings in the thermomix to 35°C and blend until a smooth cream forms.
Using a piping bag, pipe the cream into silicone sphere molds (2cm Ø) and freeze.
Unmold and use as the interior for the chocolate mousse.

Heat the water together with the egg yolk and sugar in the thermomix to 84°C.
Then whip the mixture in the stand mixer until it reaches 40°C (pâté à bombe).
Heat the cream and add it in 3 parts to the melted chocolate using a spatula to create a nice smooth ganache.
Then fold the pâté à bombe into the ganache and make sure it is 45°C.
If necessary, briefly reheat in the microwave.
Fold in the semi-whipped cream to create a beautiful chocolate mousse.
Fill a piping bag with the mousse and use it to fill the silicone sphere molds (4cm Ø).
Halfway, insert the frozen foie gras interior sphere.
Fill up with the chocolate mousse and freeze. ,
Once completely frozen, unmold and place the chocolate mousse on a cake rack and pour over with chocolate jelly.
Place on the plate and let thaw.

Mix the gelatin powder with the cold water and let soak for 20 minutes.
Bring the water with the sugar, glucose, and cream to a boil in a pan and dissolve the soaked gelatin in it.
Mix well using a whisk.
Add the cocoa powder, dark chocolate, ash powder, and mango vinegar to the warm mixture and blend well with a hand blender.
Pour the mixture through a fine sieve and use at 40°C.

Mix all ingredients in the food processor with the dough hook until a fine crumble forms.
Spread the crumble on a baking tray lined with parchment paper and bake in the oven at 170°C for 15 min.
During baking, regularly turn the crumble with a spatula.
Let cool.

Using a piping bag, pipe small dots of hazelnut praline between the dessert.
Heat the water with the sugar in a heavy-bottomed pan to 118°C and add the browned pecans.
Continue stirring carefully with a wooden spatula until the sugar starts to caramelize.
Remove from the heat and add the cocoa butter and salt.
Spread the pecans on a silpat mat and let cool.
Store in an airtight container.
Break the caramelized pecan into pieces and sprinkle over the dessert.