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Plated desserts
Amatika, Coconut & Hazelnut
An original recipe by Johann Vanier
6 stepsRecipe Step by Step
01
Vegan Pavlova Base
300g water
10g potato whip
45g soy whip
600g sugar
65g vanilla sugar
Blend water, potato whip and soy whip together.
Whip up like a meringue and add sugar gradually.
02
Chocolate Dip
1000g AMATIKA 46%
85g grape seed oil
Melt chocolate and oil together.
Use around 31°C.
03
Amatika 46% Ganache
Bring coconut cream and glucose to simmer, pour onto chocolate and blend.
Rest overnight.
04
Amatika 46% Cremeux
Cook coconut cream and cornflour like a cream patissiere.
Bring to boil.
Pour onto chocolate and coconut oil, blend.
Rest overnight.
05
Coconut Praline
504g toasted coconut pieces
285g sugar
66g glucose
92g water
1 ea Tahitian vanilla bean
3g salt
Roast nuts at 165°C for 14 minutes (until golden).
Cook Caramel to 175°C and add the warm coconut in.
Stir really well and finish cooking together.
Cool down onto a silpat.
Once cold, blend until paste with vanilla and salt.
06
Coconut Cremeux
250g coconut puree
250g coconut cream
50g coconut liquor
1 ea Tahitian vanilla bean
50g sugar
60g cornstarch
28g coconut oil
Cook coconut cream, vanilla, sugar and cornflour like a cream patissiere.
Bring to boil.
Add coconut liquor and coconut oil, blend.
Rest overnight.
Assembly and finishing
Dip the base into chocolate dip and refrigerate a few minute.
Pipe a layer of Amatika Ganache.
Fill the middle with coconut praline and sprinkle with toasted hazelnuts.
Pipe the Amatika cremeux to cover the praline and form a dome.
Then pipe the coconut cremeux using a turntable.
Garnish with fresh coconut chips, chocolate decor, roasted hazelnut, edible linara, and gold leaf.