Honey and figs with berries and chocolate crunch dessert by Sean Hu

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In so good.. magazine 31, we discover the precise and elegant work of Sean Hu, who was born and raised in Taiwan.

As Executive Pastry Chef of the Langham Hotel in Shenzhen (China), he seeks the balance between a well-presented product, familiar flavors with local reminiscences, and a technical base that incorporates innovative ingredients to modernize his formulas.

Below we share, exclusively on www.sogoodmagazine.com, the recipe for Honey and figs, a recipe inspired by his childhood, as Hu explains. “Part of my childhood, I grew up in my grandparents’ house, I remember there was a honey farm next door that also grew figs. My grandmother always made honey marinated figs, it was super sweet and I loved it. In this recipe, I added a bit of blackberry and blueberry puree to bring more sourness, with the rich taste of longan honey, and the chocolate crunch can bring a different texture, it is simply delicious.”

Discover So Good #31

Honey and figs with berries and chocolate crunch dessert

Berries and figs mixture

200 g Boiron blackberry puree
100 g Adamance blueberry puree
300 g Boiron fig puree
60 g sugar
10 g agar agar
40 g gelatin mass
80 g frozen wild blueberry
200 g fresh figs diced

Premix the agar agar and sugar in a small container, warm the purees to 40°C, pour the agar mixture into the purees and bring to a boil then simmer for 20 seconds. Add gelatine mass and reserve in the refrigerator for at least 12 hours. Blend the mixture to smooth then add diced figs and wild blueberry.

Honey whipping ganache

501 g cream
166 g White chocolate Opalys 33%
45 g gelatine mass
105 g Longan honey

Warm up the cream to 70°C then add gelatine mass and emulsify with white chocolate. Once it cools down to 40°C, add honey. Reserve in the refrigerator for 12 hours before use.

Milk chocolate crunch

60 g rice krispies
100 g milk chocolate 53% Hukumbi
50 g Valrhona Caramelia crunchy pearls

Temper the milk chocolate, add rice krispies and caramelia crunch pearls. Place 20 grams of crunch mix into a small tart ring measuring 7 cm round and allow to set in chocolate room before use.

Velvet chocolat spray

100 g cocoa butter
7 g yellow colouring
2 g orange colouring
100 g white chocolate Opalys 33%

Melt the cocoa butter in a microwave, add the chocolate and blend then add colouring.

Montage

Pipe the figs and berries mixture into a measurements 4 cm silicon pearl mould and reserve in blast chiller. Whip the honey ganache and transfer into piping bags with 1 cm round nozzle. Demould the mixture and pipe the honey whipping ganache on it to create the honeycomb shape and reserve in the blast chiller. Once it freezes, spray the velvet chocolate, then transfer the honeycomb on top of the chocolate crunch. Finished with a honey bee shape chocolate disc.