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Makes 24 tartlets (diameter: 7cm)
Recipe Step by Step
Step01
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.
Step02
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.
Step03
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.
Add the pressed almonds and the remaining 4g of starch. Store in the refrigerator before baking.
20g per tartlet.
Step04
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.
Step05
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.
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!
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