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INTO THE SUNSET
Made with ALMOND INSPIRATION
Original recipe by L'École Valrhona Pastry Chef Derek Poirier
4 stepsRecipe Step by Step
ALMOND SHORTBREAD DOUGH
360g vegan butter
6g salt
270g confectioner's sugar
90g almond flour
55g egg replacer powder
127g water (for egg replacer powder)
180g all-purpose flour
525g high gluten flour
COCONUT CAKE
170g vegan butter
200g sugar
190g eggs
120g coconut milk
1g vanilla
150g almond flour
70g coconut flour
3g baking powder
PASSION FRUIT CRÉMEUX
300g passion purée
250g coconut purée
75g powdered glucose
50g sugar
8g pectin NH
10g SOSA Natur Emul
190g 15390 (INSPIRATION PASSION FEVE 3KG)
20g coconut oil
ALMOND INSPIRATION CRÉMEUX
530g oat milk
55g powdered glucose
10g SOSA Natur Emul
450g 14029 (INSPIRATION AMANDE FEVE 3KG)
Assembly and finishing
With the Almond Shortbread dough, cut a 2x17cm rectangle and bake in a 18cm cake ring, set aside.On a plate of your choice using a Mont Blanc piping tip, pipe the Almond Crémeux in an abstract pattern onto the almond sable, helping it stand up.Using a star tip, pipe the Passion Fruit Crémuex in an artsy pattern around the Almond Crémeux.Breaking the coconut cake into small pieces, place on and around the 2 Crémeux.