Strawberry and Sesame Domes

Hi everyone! I’ve completed my pastry formation with Kica and the Ecole Ducasse school in February. For the final exam, we had to come up with our own recipe. I’ve chosen to make these Strawberry and Sesame Domes! They are made up of a Sesame Crunchy Base, a Strawberry Sponge Cake, some White Chocolate Mousse and a Strawberry Coulis/Sesame Praline Insert 🍓 The combination White Chocolate and Sesame is a must-try! Unfortunately there’s no pictures, but I’ve included videos of some steps!

Here’s a way to organize the different preparations over 3 days:

D-2: Make the Praline + Make the Insert + Make the Sweet Crust (for the base)

D-1: Make the Mousse + Make the Sponge Cake + Assemble

D-Day: Make the Crunchy Base + Make the Glaze + Glaze + Make the Chocolate decor

For 6 domes of 6,5cm:

Sweet Crust:

  • 75g of flour
  • 40g of butter
  • 30g of icing sugar
  • 11g of powdered almond
  • 1g of salt
  • 15 of eggs

Crunchy Base:

  • 150g of sweet crust
  • 50g of white chocolate
  • 6,5g of cocoa butter
  • 75g of sesame praline
  • 25g of roasted sesame seeds
  • 0,8g of salt

Sponge Cake:

  • 15g of corn starch
  • 15g of flour
  • 70g of egg whites
  • 70g of sugar
  • 65g of egg yolks
  • 30g of butter

White Chocolate Mousse:

  • 75g of milk
  • 17g of inverted sugar (or honey)
  • 60g of egg yolks
  • 185g of white chocolate 35%
  • 95g of full liquid cream

Sesame Praline:

  • 100g of sesame seeds
  • 50g of sugar
  • 1g of salt

Strawberry Insert:

  • 65g of strawberry coulis (= mixed strawberries)
  • 13,5g of sugar
  • 2g of gelatin
  • 20g of fresh strawberries

Glaze:

  • 72g of sugar
  • 50g of strawberry coulis
  • 60g of full liquid cream
  • 50g of white chocolate
  • 4g of gelatin

Decoration:

  • Some white chocolate
  • Some roasted sesame seeds

We’ll start with the Praline:

1. Roast the sesame seeds in a 150°C preheated oven for about 10min until they become golden.

2. Make a caramel with the sugar, it shouldn’t be too dark.

3. Pour the caramel over a silicone mat and let it cool down.

4. Mix the caramel with the sesame seeds and the salt. Mix until you get a very fluide paste. It takes more or less time depending on the power of the mixer.

5. Fill 1/3 of 4cm half-spheres with praline. Freeze.

For the Strawberry Coulis:

1. Hydrate the gelatin.

2. Bring to boil the strawberry coulis with the sugar.

3. Off the heat, add the hydrated gelatin and the fresh strawberries cut into small cubes.

4. Once the praline has hardened, fill the sphere with the strawberry coulis to the top. Freeze overnight.

For the Sweet Crust:

1. Preheat the oven to 165°C.

2. Cream the softened butter with the sugar. Add the eggs.

3. Add the flour, the almond powder and the salt. Mix until homogenous.

4. Spread the dough to a 3mm thickness.

5. Cook for ~10-15min. The dough should be golden.

6. Let it cool down and then store in an airtight container.

For the Sponge Cake:

1. Preheat the oven to 180°C.

2. Whisk the egg whites by adding the sugar gradually. They must form firm peaks.

3. Add the egg yolks and whip for a few seconds.

4. Gently fold in the sifted flour and the corn starch. Mix with a spatula.

5. Melt the butter to 50°C and add it.

6. Pour inside a 35x35cm mold. Cut the strawberries into very thin slices and align them over the surface.

7. Cook for 10-15min. It should be golden.

8. Let it cool down. Then, cut disks of 5cm in diameter.

For the Mousse:

1. Heat the milk and inverted sugar (or honey) to 80°C.

2. Pour over the egg yolks in several time and whisk.

3. Bring everything back to the pan and cook over medium heat to 85°C.

4. Pour over the chopped chocolate and process with a hand blender.

5. Let it cool down between 35-37°C.

6. Whip the liquid cream until very soft peaks.

7. Add the whipped cream in several stages to the previous preparation. Mix with a spatula.

It’s time to assemble!

1. Pour some mousse inside 6,5cm half-spheres.

2. Unmold the insert and place over the mousse (the praline side touching the mousse).

3. Pour a little more mousse and then place the disk of sponge cake.

4. Freeze overnight.

For the Crunchy Base:

1. Crush the sweet crust into very fine pieces. Add the salt and sesame seeds.

2. Melt the white chocolate and cocoa butter to 40°C. Add the praline and stir.

3. Pour over the dry ingredients and mix.

4. Fill 8cm rings with ~40g of this crunchy mixture. Press with a spoon.

5. Freeze until it hardens.

For the Glaze:

1. Hydrate the gelatin.

2. Bring the strawberry coulis and sugar to 103°C.

3. Add the cream and heat again to 103°C.

4. Pour over the white chocolate, add the gelatin and then process with a hand blender. Try not to incorporate too much air.

5. Let it cool down to 24°C and glaze the domes.

6. Place each dome over a crunchy disk.

For the decoration:

1. Use a guitar sheet to cut 8cm circles with a ~5cm circle in the center.

2. Melt some white chocolate and place it in a cornet (or pastry bag).

3. Pipe random lines of chocolate over the circles. Sprinkle with roasted sesame seeds before it cristallizes.

4. Once the chocolate has cristallized, gently unmold and decorate the domes.

Your Strawberry and Sesame Domes are ready! Let them thaw in the fridge for 2-3h.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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