Professional Documents
Culture Documents
AMATIKA 46% Brochure
AMATIKA 46% Brochure
V E G A N PA S T R Y : A W H O L E W O R L D O F C R E AT I V I T Y T O E X P L O R E
PLANT-BASED
Vegan pastry promotes the use of natural, plant-based and seasonal ingredients.
Rather than using ingredients of animal origin such as eggs, cream, butter and
milk, it opts for ingredients with natural origins, and often organic farming.
UNABASHEDLY BOLD
Vegan pastry is audacious, modern and ready to take on bold flavors and
vibrant natural colors.
ETHICAL
The vegan philosophy involves taking care of the planet and everything it provides
us with by considering the consequences of our actions.
ACCESSIBLE
Vegan pastries are suitable for various diets, so everyone can rediscover the
joy of pastry.
INDULGENT
Vegan pastry does not have to be flavorless, bland and boring. On the contrary,
plant-based baking can be uniquely delicious and inspire a new kind of creativity.
AMATIKA 46% follows the movement for plant-based, indulgent food which is accessible and ethical.
Savor the unique flavor profile, which highlights the single origin Madagascan cocoa.
INGREDIENTS
Cocoa Beans from Madagascar, sugar, cocoa butter, almond
flour 16.1%, emulsifier (sunflower lecithin), natural vanilla
extract.
SHELF LIFE*
MAJOR CHARACTERISTIC: COCOA 12 months
SECONDARY NOTES: CREAMY GRAINS CONSERVATION
FINISHING NOTES: ROASTED ALMONDS Store in a cool, dry place between 60-65°F (16-18°C).
TECHNIQUE
Orange blossom Grand Marnier Jasmine This label guarantees that it contains no products
of animal origin and does not use any such products
across all phases of production.
FRUIT
NUTS
Almond Paste
PLANT-BASED E ssentials
AMATIKA 46% VEGAN CRÉMEUX
400g Oat milk Mix the sugar, Iota and SOSA Natur Emul. Add the oat milk and bring the mixture to a boil.
5g Sugar Gradually pour some of the hot liquid onto the chocolate and coconut oil and mix using an immersion
4g Pro-Pannacotta Iota blender to emulsify.
1.5g SOSA Natur Emul
Pour in the rest of the liquid and continue mixing until you obtain a perfect emulsion with a nice, creamy texture.
250g AMATIKA 46%
30g Coconut oil Leave to set in the refrigerator.
VEGAN MOUSSE
260g Oat milk Mix the Natur Emul with the oat milk while cold and heat to 170°F (80°C).
2.5g SOSA Natur Emul Melt the coconut oil and add it to the chocolate.
330g AMATIKA 46% Pour 1/3 of the hot liquid over the chocolate and stir with a spatula.
40g Refined Add the rest of the liquid in two additions and finish mixing using an immersion blender to make a perfect emulsion.
coconut oil In a stand mixer, whisk the whipped base. As soon as it reaches a mousse-like texture, gradually add the
230g 3% whipped base using
inulin mixed with the sugar to get a texture similar to stiff egg whites.
80% potato protein
30g Sosa Inulin Cold When the ganache is at 108/113°F (42/45°C), mix in a small amount of the whipped mixture.
30g Sugar Add the rest and gently finish mixing. Store in the deep-freezer.
AMATIKA 46% GANACHE FOR FRAMING (FOR USE WITH A 34 × 1CM FRAME)
475g Oat milk Bring the oat milk, Natur Emul and glucose to a boil. Cool to 140/149°F (60/65°C), then pour half onto the chocolate
30g Glucose and coconut oil.
4.5 g SOSA Natur Emul Mix using an immersion blender, add the rest of the liquid and mix until you make a perfect emulsion.
897g AMATIKA 46% At 90-95°F (32-34°C), pour the ganache into a frame affixed with a guitar sheet covered with a fine layer of
45g Refined coconut oil
couverture.
Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
Allow it to set completely if necessary, then coat.
100% Vegan
Makes 24 tartlets (diameter: 7cm)
FRÉDÉRIC BAU
L'École Valrhona Pastry Chef and Creative Director
DRÔME PROVENÇALE ALMOND MILK
1000g Water Rinse the almonds in water then add them to a blender
200g Raw Almonds with the water and xanthan.
2g Xanthan gum
Blend for 2 minutes at high speed.
Bring to a boil and then quickly cool the mixture.
Store the pressed almonds and almond milk in the
refrigerator.
Strain and press as much as possible through a cloth.
AMATIKA CRÉMEUX
375g AMATIKA 46% Mix the Iota and almond milk together while cold. Get rid of any lumps. Bring to a boil, stirring
625g Almond milk throughout. Pour 1/3 of the mixture over the chocolate and start forming an emulsion.
3g SOSA Pro Pannacotta Iota Finish by progressively adding the remaining hot liquid to obtain a smooth, shiny and elastic mixture.
Pour into a shallow container, cover with plastic wrap and leave to set in the refrigerator overnight.
HIBISCUS CUBES
200g Water Mix all the ingredients together and bring to a boil.
25g Sugar Cover and leave to infuse for 5-6 minutes. Then strain and pour into a shallow tray to a thickness of
3g Dried hibiscus flowers approx. 2cm.
2g Agar agar
Leave out to set before storing in the refrigerator.
Beat approx. 400g of the Amatika Crémeux to the consistency of a whipped ganache. On circles of guitar sheets that are slightly smaller than the
tartlet, randomly pipe small balls of different sizes that are all touching. Flatten slightly with another guitar sheet and freeze.
Use a spray gun to coat with ABSOLU CRISTAL NEUTRAL GLAZE mixed with 10% water. 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 Almond Cream onto silicon mats 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 tart shells with melted Amatika and add in the Almond Cream disks while the chocolate is still liquid.
Cover 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 Cubes.
Finish off by adding a thin chocolate leaf decoration.
Allergens: Almonds. If you wish to provide allergen information, don’t forget to mention the allergens given in the ingredient list of the products you use.
Ezana
Uses 24 Debuyer cake molds (ref 1721.60)
BAPTISTE BLANC
L'École Valrhona Pastry Chef
Allergens: Almonds, oats. If you wish to provide allergen information, don’t forget to mention the allergens given in the
ingredient list of the products you use.