Professional

Leaf Is Life Mendiants

Made with Amande 70% - 9015

An original École Valrhona recipe

2 steps

Recipe Step by Step

01

Almond Shortcrust Pastry

470g Traditional French wheat flour
180g Confectioner's sugar
60g blanched almond flour
4g salt
240g dry butter
100g eggs

Mix the dry ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
02

Chocolate & Almond Praliné

150g EQUATORIALE LACTEE 35%
52.5g BEURRE DE CACAO
1500g PRALINE AMANDE 70% FRUITE

Melt the milk couverture and cocoa butter at 115-120°F (45-50°C) and mix them with the praliné. Heat to 115°F (45°C). Temper the mixture so that it starts to set at 75-80°F (25-26°C) before you use it to fill in the bars.

Assembly and finishing

Prepare and spread out the shortcrust pastry. Cut it into rectangles. Keep the offcuts and leave them at room temperature, then use a piping bag with a 6mm plain round nozzle to pipe the pastry into wavy lines.
Bake at 300°F (150°C) until they take on an even golden-brown color.
Mold some pre-set couverture into bars.
Make the praliné and use it to fill in the bars. Put the shortcrust pastry square in place. Fill in any gaps.
Mix some spirulina, tea, essential oils or other ingredients of your choice into some pre-set INSPIRATION couverture.
Spread between two sheets of confectionery dipping paper, then cut it into leaf shapes.
Leave the leaves to set, then stick the shortcrust pastry waves on top.
Turn out the bars, then place the leaves on the bars (see photo).You could also make a framed praliné, cut it into shapes and place these on the shortcrust pastry rectangles.
Then coat the whole assembly.