A sweet version of the classic hamburger, based on the adaptation of a traditional specialty such as the savarin. Although the traditional dessert has very high sugar content due to syrup and toasted egg yolk, we have reduced the sweetness of this new version by using the vacuum technique. Besides, this technique allows us to gain some time, to obtain a more homogeneous soaking and, all in all, a better handling of the product.
This recipe is included in Play book.
- 500 g all-purpose flour
- 10 g salt
- 30 g sugar
- 100 g water
- 20 g yeast
- 200 g egg
- 200 butter
- q.s. white sesame
In a mixer fitted with a hook, start by kneading the flour (previously sifted) sugar, salt, yeast (dissolved in water) and half the measurement of egg.
Add the remaining egg and knead to a fine, elastic dough. Cover the surface of the dough with plastic wrap and leave to ferment for one hour at 30ºC and a humidity factor of 70%.
After this time, bring the dough back to the mixer and knead again while adding the melted –but cold- butter carefully, so that it incorporates little by little.
When the dough is ready, place it in a piping bag fitted with a nozzle, then fill the molds cutting the dough with the help of a pair of scissors.
Slightly drizzle some water over the surface and scatter with some white sesame. When fermenting, the sesame seeds will separate from one another, thus resembling hamburger bread.
Leave the dough to ferment at 30ºC with a humidity factor of 70% until it doubles in volume.
Bake at 210-220ºC in a modular deck oven, vents open. They will be ready when the surface is golden brown.
Rapidly unmold and leave to cool on a rack.
- 250 g apricot purée
- 25 g invert sugar
- 200 g extra bitter 60% dark couverture, melted
- 87 g butter
- 1 g salt
Heat the apricot and invert sugar to 40ºC and pour over the couverture in different batches and while constantly stirring. When the mixture is at 40ºC approximately, add the butter and salt. Emulsify.
- 400 g water
- 85 g fresh ginger
Peel the fresh ginger with the help of a spoon. Cut into small dice.
Boil the water and ginger, and leave to infuse for 10 minutes.
Crush with the Thermomix. Strain.
- 750 g water
- 500 g sugar
- 500 g apricot purée
- 100 g ginger infusion
Heat the water and sugar to 40ºC. When the sugar is dissolved, add the apricot purée and ginger infusion. Vacuum pack.
Melt some white couverture and add yellow coloring. Spread a thin layer on a Rhodoid sheet and cut into 3×3-cm squares. Leave aside.
Cut fresh mango into strips, the regular size of fries.