Sablé Breton Dough
Cream butter, sugar, and salt until pale.
Add yolks gradually and mix well.
Sift in flour and baking powder. Mix until just combined.
Chill dough for 1 hour.
Press dough into ring molds (6–7 cm), ~1 cm thick.
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Recipe
Download recipeSablé Breton Dough
- Unsalted butter (soft) 120g
- Granulated sugar 80g
- Salt 2g
- All-purpose flour 160g
- Baking powder 6g
- Totaal 368g
Almond Frangipane
- Unsalted butter (soft) 60g
- Sugar 60g
- Almond flour 60g
- Eggs (about 1 egg) 60g
- All-purpose flour 10g
- Totaal 250g
Almond Frangipane
Cream butter and sugar.
Add egg, then mix in almond flour and flour.
Pipe ~10–15g on top of each sablé dough in rings.
Bake both together at 170°C (340°F) for 18–20 min. Cool completely.
Strawberry Mousse
- Ravifruit strawberry purée 250g
- Sugar 50g
- Gelatin (powder or sheets) 8g
- Cold water (for blooming) 40g
- Whipping cream (35%) – semi-whipped 300g
- Totaal 648g
Strawberry Mousse
Bloom gelatin in cold water.
Heat half the purée with sugar to ~60°C.
Add gelatin and stir until fully dissolved.
Mix with remaining purée and cool to ~30°C.
Fold in semi-whipped cream in three additions.
Pipe into silicone dome molds and freeze overnight.
Strawberry Mirror Glaze
- Ravifruit strawberry purée 150g
- Glucose syrup 150g
- Granulated sugar 150g
- Sweetened condensed milk 100g
- Gelatin (bloomed in 60g water) 12g
- White chocolate couverture 150g
- Totaal 712g
Strawberry Mirror Glaze
Heat purée, glucose, sugar, and condensed milk to 85°C.
Add bloomed gelatin, stir well.
Pour over white chocolate, blend until smooth.
Let cool and use at 32–34°C to glaze frozen mousse domes.
Assembly, layout and finishing
Place cooled sablé Breton + frangipane bases on tray.
Unmold and glaze frozen mousse domes with mirror glaze.
Carefully place glazed domes on bases.
Final touch with Dobla Love Sphere Assortment.
Garnish with microgreens or mint leaves if desired.