cocoa sablé


Beat the butter to a smooth cream and add the icing sugar and the egg.
Mix in the sieved flour and cocoa.
Finish mixing and store in the refrigerator. Roll out to a thickness of 3 mm.
Bake the sablé in a 14 cm ring at 160 ºC for about 15 minutes.

macerated figs

  • 300 g water
  • 200 g Saint James Rum 54% vol.
  • 300 g sugar
  • 1000 g dried figs

Scald the figs for 30 seconds and drain. Cut into quarters.
Heat the water with the sugar to 40 ºC and add the rum. Add the figs and leave for 24 hours.

wafer crisp

  • 280 g hazelnut praliné
  • 90 g broken wafer
  • 4 g fine salt

Mix all the ingredients together.
Place 60 g of the crispy mixture on each disc of sablé.

fig sponge

  • 70 g invert sugar
  • 200 g figs macerated in rum
  • 130 g flour
  • 7 g raising agent
  • 125 g egg yolks
  • 20 g egg white powder
  • 175 g fig purée
  • 100 g 35% fat liquid cream
  • 100 g butter
  • 60 g sugar
  • 60 g sugar

Mix the powdered egg whites with the fig purée and leave to soak.
Mix all the ingredients together in order using a food processor.
Add the cream and the butter melted at about 50 ºC. Beat the fig purée and add the second sugar.
Mix the meringue with the first beaten mixture. Place in a 14 cm silicon baking tray.
Bake at 175 ºC for 12 minutes.

fig and rum syrup

  • 200 g
  • 220 g Saint James Rum 54% vol.

Mix and set aside. Soak the fig sponge.
Beat the fig purée and add the second sugar. Place in a 14 cm silicon baking tray.
Bake at 175 ºC for 12 minutes.

fig emulsion

  • Q.S. figs macerated in rum

Place the figs in a food processor and whizz until a paste is obtained

lemon and chocolate cream

  • 335 g lemon juice
  • 20 g lemon zest
  • 8 g gelatin leaves
  • 335 g Opal
  • 30 g cold Gelcrem
  • 335 g eggs
  • 335 g sugar

Keep a little of the sugar back for mixing with the cold Gelcrem.
In a saucepan, heat the sugar, eggs, juice and zest. Cook the mixture at 85 ºC.
Add the gelatine.
Strain and pour over the melted chocolate.
Add the cold Gelcrem and mix with a food processor. Place some chopped macerated figs on the sponge cake. Pipe out the cream to finish.

Zeylon and fig mousse

  • 340 g fig purée
  • 170 g cream
  • 85 g egg yolks
  • 380 g Zeylon
  • 105 g Maragda
  • 12 g gelatin leaves
  • 845 g soft whipped cream
  • 170 g sugar

Heat the cream with the purée and sugar.
Scald over the egg yolks and cook the mixture at 85 ºC. Add the gelatine.
Pour over the couverture and emulsify.
When the mixture reaches 35 ºC mix with the cream in two batches.

Aracas red glaze

  • 350 g mineral water
  • 600 g glucose syrup
  • 400 g condensed milk
  • 30 g gelatin leaves
  • 600 g Aracas
  • 50 g fat soluble red colouring
  • 600 g sugar

Boil the water, sugar, glucose and condensed milk together.
Add the gelatine.
Mix in the couverture and emulsify.
Pour in the food colouring and perfect the emulsion. Strain and set aside.


Lay the wafer crisp on top of the cocoa sablé in a 14 cm ring with 3 cm acetate.
Place the fig sponge cake with the syrup over the top and spread a thin layer of fig emulsion.
Arrange a few chopped macerated figs and pour over the lemon cream.
Pipe the Zeylon mousse into the inside of the cake. Freeze.
Glaze and decorate to preference.
(Note: Using a paintbrush with metallised red food colouring on dipping paper, spread the dark chocolate couverture and cut out discs. Using a template, cut out the C for circus with white chocolate couverture, make some holes and paint in velvet with yellow food paint. When the letter C has been arranged on the disc, fill the holes with cold gelatine mixed with silver powder. For the triangles, spread white chocolate couverture on PVC of the same height as the cake. Cut out the triangles and bend in a curve to fit the cake. Paint in velvet with titanium white food paint).