Amatika plant-based crémeux

Made with Amatika White 35%

1 step

Recipe Step by Step



10g Potato Starch

250g Water

15g Glucose DE60

150g Amatika White 35% or Amatika 46%

Mix the starch with 50g of water.

Heat the water and glucose to 175°F (80°C), add the water and starch mixture and bring to a boil.

Gradually pour the hot mixture onto the melted couverture.

Mix straight away thoroughly using an immersion blender to make a perfect emulsion.

Leave to set in the refrigerator, preferably for 12 hours.