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Recipe calculated for 8 pce/s.
Recipe Step by Step
AMATIKA BRETON SABLE
110 g AMATIKA 46%
95 g Cocoa butter
95 gGrapeseed Oil
105 g Water
4 g Sea salt
180 g Sugar
330 g Flour T55
21 g Corn starch
21 g Baking powder
Finally, emulsify with a hand blender.
Allow to set in the chiller for at least 6 hours.
Transfer the ganache base into the bowl of a stand mixer, add the sugar and salt and paddle into a smooth homogenous paste.
Sift together the flour, starch and baking powder and add to the base mix in 2 additions.
Mix until completely combined.Allow to rest in the chiller overnight.
Roll out the dough to 5-6mm thickness and place inside 8cm greased perforated tart rings on perforated silpat. Bake at 165°C 16 minutes.
100 g Almond Milk (Fabbri)
800 g Water
100 g Almond milk
9 g Agar agar
Continue cooking for a few minutes (3-4minutes) to activate the agar agar.
Portion into 4cm dome molds to set.
AMATIKA 46% GANACHE
118 g Corn starch
25 g Sugar
440 g Rostaed almond milk*
500 g AMATIKA 46%
20 g Cocoa butter 8 drops
1 g Sea salt (optional)
*Use the Barista version as it will hold stable when airated.
HOMEMADE ALMOND PRALINE
150 g Sugar
50 g Water
1 pc Vanilla
250 g Blanched whole almonds
Add the almonds and vanilla and continue to stir until dusty and coated completely.
Return to the low medium heat, mixing continuously until sugar melts and caramelizes.
Transfer to a lined baking sheet and allow to cool completely.
Transfer to a food processor and grind to a fine praline paste. Reserve.
135 g Water
15 g Inverted sugar
35 g Glucose syrup
170 g Almond paste 50%
95 g Homemade almond praline
30 g Cocoa butter
Meanwhile, scale together the almond paste, praline and cocoa butter and heat slightly.
When the sugar mixture has boiled, pour over the almond base in 3 additions until completely mixed.
Emulsify with a hand blender. Transfer the mixture to a container, cover with contact film and allow to set in the chiller.
100 g Almond flakes
200 g Water
200 g Sugar
Allow to soak for a few minutes then strain.
Spread the almond flakes on a baking sheet lined with parchment paper and bake at 150C for 8-10 minutesor until golden brown.
Assembly and finishing
Arrange the baked Breton Sable in a tray. Pipe a small amount of the almond onctueux in the middle and top with a disc of tempered chocolate.Place the Almond Jelly dome in the center and pipe the almon onctueux to cover the dome.Whip the Rose Amatika Cremeux until light and airy.Piper around the dome. Begin to arrange the caramelized almond flakes around the cremeux, starting from the bottom to the top.Dust with gold powder or dusting sugar, place a dried rose petal as garnish. Serve.