The type of obsession that Oriol Balaguer suffers is of a maximum degree, since it is projected in multiple manifestations. His is an obsession with quality, a job well-done, perfection, for continuing to improve, for harmony and balance, for aesthetics, for packaging. A high level of demand that is not limited to a specific facet or a single creation, and that is reflected in the cakes, desserts, petits fours, bonbons, artistic chocolate… in the more than 80 creations that are in his book, “Obsession”.
In his pieces, there is always an artistic component. A good example of this is Escarchado, one of the cakes included in the book “Obsession” and that he designed for his wedding with his wife, Marta. “We applied the spoon technique to decorate the cake, as if it were a cuisine dish. We sprayed white over black in order to obtain a frost-like texture. Its apparent it is nothing but perfect simplicity “, explains Balaguer.
This recipe yields four entremets. Outer molds: 16-cm- wide and 4-cm- high rings. Molds for the inserts: 14-cm- wide molds. Tasting temperature: 4ºC
- 500 g apricot purée
- 25 g passion fruit purée
- 75 g sugar
- 7 g gelatin sheets
Combine the sugar and purées and heat 100 g of this purée so as to dissolve the gelatin sheets, previously hydrated and drained. Add the remaining purée and mix.
Grand Cru chocolate mousse
- 700 g basic crème anglaise
- 740 g Caraibe dark couverture, 66% cocoa
- 1000 g foamy cream
Pour the crème anglaise over the chopped couverture and emulsify to a smooth, glossy and elastic texture. At 35-40ºC, fold in a quarter of the foamy cream until fully incorporated. Finally add the remaining foamy cream very gently.
- 130 g hazelnut paste
- 60 g Tanariva Lactée milk couverture, 35% cocoa
- 130 g Eclat d’or
Mix the melted couverture and hazelnut paste together. Add the Eclat d’or and mix very gently. Spread 80 g over the sponge. Chill and spray with dark couverture. Reserve.
- 500 g heavy cream
- 500 g milk
- 40 g Earl Grey tea
- 200 g egg yolks
- 900 g Jivara Lactée milk couverture, 40% cocoa
Infuse the tea in the liquids for about 3 to 4 minutes, not longer than this otherwise the tannins of tea may give the infusion an unpleasant taste. Pass through a fine sieve and weigh again until one liter is obtained.
Add the sugar and bring to a boil. Pour over the egg yolks and cook to 84ºC. Pour over the chocolate gradually and emulsify until a smooth, glossy and elastic texture is obtained.
- 700 g fresh eggs
- 500 g almond powder
- 350 g sugar
- 150 g cake flour, T55
- 400 g fresh egg whites
- 150 g sugar
- 10 g egg white powder
Combine all the ingredients (except the egg whites and sugar) in the bowl of a mixer and beat on second speed until pale (ribbon stage). Whip the egg whites and sugar on medium speed to soft peaks. Gently combine both mixtures and pour into rings or molds. Bake at 180ºC for approximately 8 to 10 minutes.
- 500 g Ivoire white chocolate, 35% cocoa
- 500 g cocoa butter
Melt the cocoa butter and chocolate and strain. Apply approximately 40ºC
For the insert:
Pour the chocolate and tea crémeux into the same 14-cm-wide rings in which the sponge has been baked and freeze. Place the apricot gelée and freeze again.
Arrange the 16-cm-wide rings. Place the crispy sponge on the bottom, pour a first layer of chocolate mousse and place the tea, apricot and almond sponge insert. Finally finish with a second layer of chocolate mousse. Slightly freeze and, with the rest of pre-crystallized mousse, garnish with the help of a spoon. Blast freeze at -40ºC and store at -18ºC.
Apply the white chocolate spray.