You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
Step01
STREUZEL P125
110g Vegetal butter
110g Demerara sugar
110g Peel ground almonds
1g Fine sea salt
115g Flour for sweet pastry
70gP125
Melt the P125, knead all the ingredient together. Spread them beteen 2 baking paper sheet. Cut a round shape then bake for 30 minutes. In an oven at 140°C during 30 minutes.
Step02
CREMEUX VEGETAL P125
530g Almonds milk
65g Atomised glucose
2g Natur emul
5g Iota Pro Panacotta
360gP125
80g Coconut oil
Warm the almond milk to 25°C and add the powdered glucose, lota and Nature Emul mixture then heat everything to 85°C at least. Melt the coconut oil and mix it with the couverture.
Pour this liquid in several stages over the chocolate and coconut oil mixture and emulsify everything in a blender.
Perfect this emulsion using a mixer to obtain a nice creamy texture.
Leave to crystallise in the refrigerator.
Pour this liquid in several stages over the chocolate and coconut oil mixture and emulsify everything in a blender.
Perfect this emulsion using a mixer to obtain a nice creamy texture.
Leave to crystallise in the refrigerator.
Step03
P125 JELLY
235g Soya milk
15g Caster sugar
2g Pectine NH
47gP125
Mix the pectin, sugar and the soy milk together. Make an emulsion with P125. then pour on top of the filled tart.
Step04
GUANAJA 70% COPEAUX
500gGUANAJA 70%
Shave copeaux of chocolate on top of the tart.