This cake is a variation of the original creation named "Hugo Caramel" by Patissier Hugues Pouget of Hugo & Victor in Paris. Instead of using caramel, the cake is filled with a combination of mango passion pastry cream and mango compote made with fresh mango to add a tropical twist to the classic dessert. The base of the sphere is a sablé breton biscuit crumble mixed with chocolate.

Would you like to try this out? You can order it here.