Professional

Ama

An original recipe created by Antoine Michelin

2 steps

Makes one 34cm × 4mm frame

Recipe Step by Step

60% HAZELNUT & ALMOND PRALINÉ WITH PUFFED AMARANTH

70g HUKAMBI 53%
25g Cocoa butter
230g 60% Nutty Almond & Hazelnut Praliné
190g Puffed amaranth
4g Fleur de sel
519g Total weight

Melt the Hukambi couverture and cocoa butter at 110-120°F (45-50°C) and mix with the praliné.
Heat to 115°F (45°C).
Allow the mixture to start setting at 75-79°F (25-26°C) then add the puffed amaranth and fleur de sel.
Pour it into a frame. Setting: 24 to 36 hours.

HUKAMBI 53% GANACHE FOR FRAMES

255g Heavy cream 36%
80g Glucose DE60
475g HUKAMBI 53%
60g European-style butter
870g Total weight

Heat the cream with the glucose to 140-150°F (60-65°C), then combine half with the partly melted chocolate.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion.
Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C),
and mix using an immersion blender again.
Pour the ganache at a temperature of 90-93°F (32-34°C) into a frame.

Assembly and finishing

Pour the tempered praliné into a 34× 34cm ganache frame (depth: 4mm) placed on top of a guitar sheet coated with milk chocolate.
Leave in the refrigerator for 10 minutes to set.
Put a 6mm-deep frame on top of the praliné and pour in the Hukambi ganache.
Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has set, coat it with a layer of tempered couverture chocolate.
Use a guitar cutter to slice it into 15× 36mm rectangles.
Coat the desserts with some tempered couverture and decorate using a fork or the blade of a cutter.