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Professional
Leaf Is Life Mendiants
Made with Amande 70% - 9015
An original recipe by Rémi Montagne
2 stepsMAKES 48 PIECES
Recipe Step by Step
Step01
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).
Step02
Chocolate & Almond Praliné
150g EQUATORIALE LACTEE 35%
52.5g COCOA BUTTER
1500g FRUITY 70% ALMOND PRALINÉ
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.