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Made with Amatika 46%
An original recipe by Fréderic Bau5 steps
Makes 24 tartlets (diameter: 7cm)
Recipe Step by Step
DRÔME PROVENÇALE ALMOND WATER
1000g Mineral water
200g Raw almonds
CRUNCHY ALMOND AND COCOA DOUGH
125g Raw almond flour
250g Whole spelt flour
20g COCOA POWDER
6g Bicarbonate of soda
40g Almond or hazelnut oil
150g Water or almond water
4g Fleur de sel
CREAMED ALMONDS WITH MADAGASCAN VANILLA
90g Almond water
4g Potato starch
300g Pressed almonds
4g Potato starch
½ Vanilla bean
Add the pressed almonds and the remaining 4g of starch. Store in the refrigerator before baking.
20g per tartlet.
375g AMATIKA 46%
625g Almond water
3g Gelling agent
3g Dried hibiscus flowers
Cover with lid and leave to infuse for 5-6 minutes, then strain and pour out to a thickness of approx. 2cm. Leave out to set before storing in the refrigerator.
Assembly and finishing
QS ABSOLU CRISTAL NEUTRAL GLAZE
Beat approx. 400g of the Amatika crémeux to the consistency of a whipped ganache.
On circles that are slightly smaller than the tartlet, randomly pipe small balls of different sizes that are all touching. Flatten slightly and freeze. Use a spray gun to coat with ABSOLU CRISTAL NEUTRAL GLAZE and 10% water mix. Store in the freezer.
Place the dough in the tartlet molds and bake at 300-310°F (150-155°C) for approx. 25-30 minutes.
Use a 8mm nozzle to pipe out the creamed almonds onto silicon sheets with a slightly smaller diameter than the tartlet.
Bake at 345-355°F (175-180°C) for approx. 8-9 minutes.
Once cooled, coat the tartlets with melted Amatika and add in the creamed almond disks while the chocolate is still liquid.
Garnish with Amatika crémeux and leave to set in the refrigerator for at least 30 minutes.
Place the glazed, piped disks of whipped Amatika crémeux and then add the hibiscus pieces.Finish off by adding a thin chocolate leaf, and you’re done!