Professional Recipes

100% vegan

Made with Amatika 46%

An original recipe by Fréderic Bau

5 steps

Makes 24 tartlets (diameter: 7cm)

Recipe Step by Step

01

DRÔME PROVENÇALE ALMOND WATER

1000g Mineral water

200g Raw almonds

2g Xanthan

Rinse the almonds in water then add them to the blender with the water and xanthan. Blend for 2 minutes at high speed. Strain and press as much as possible through a cotton muslin. Bring to a boil and then quickly cool the mixture. Store the pressed almonds in the refrigerator or freezer for relevant recipes.
02

CRUNCHY ALMOND AND COCOA DOUGH

125g Raw almond flour

90g Sugar

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

Knead the ingredients together without allowing the dough to rise. Leave to rest overnight before knocking it back. 28-30g per tartlet.
03

CREAMED ALMONDS WITH MADAGASCAN VANILLA

90g Almond water

4g Potato starch

300g Pressed almonds

100g Sugar

4g Potato starch

½ Vanilla bean

Scrape the ½ vanilla bean, then mix the seeds in the almond water with sugar and 4g of starch. Bring to a boil. Keep the beans to be infused in other recipes, after which they can be washed and dried to make vanilla sugar you can use for making sweet pastries.
Add the pressed almonds and the remaining 4g of starch. Store in the refrigerator before baking.
20g per tartlet.
04

AMATIKA CRÉMEUX

375g AMATIKA 46%

625g Almond water

3g Gelling agent

Mix the gelling agent and almond water together while cold. Get rid of any lumps. Bring to a boil, stir-ring all the while. Pour in 1/3 of the chocolate and start forming an emulsion. Finish by progressively adding the remaining hot liquid to obtain a smooth, shiny and elastic mixture. Pour out into a tin, cover with plastic wrap and leave to set in the refrigerator overnight.
05

HIBISCUS PIECES

200g Water

25g Sugar

3g Dried hibiscus flowers

2g Agar-agar

Mix all the ingredients together and bring to a boil.
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!

Meet the Chef

valrhona.com-portraits-chefs-frederic-bau
Creative Director Valrhona at Tain l’Hermitage

Frédéric Bau

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