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Dairy Free
INTO THE SUNSET
Made with ALMOND INSPIRATION
Original recipe by L'École Valrhona Pastry Chef Derek Poirier
4 stepsRecipe Step by Step
01
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
Cream the butter with the salt, sugar and almond flour. Add the water to the egg replacer powder and let sit several minutes. Add the hydrated egg replacer to the mixture and mix well. Add the all-purpose flour first, mix, then add the high gluten flour and mix just until the dough comes together. Roll out between two sheets of parchment to 2mm and freeze until ready to use.
02
COCONUT CAKE
170g vegan butter
200g sugar
190g eggs
120g coconut milk
1g vanilla
150g almond flour
70g coconut flour
3g baking powder
Cream the vegan butter with the sugar and then add the eggs one at a time. Mix in the almond flour, coconut flour and baking powder. Add the coconut milk and mix until smooth. Bake in a 30x50cm mold at 177˚C (350˚F) for 25 minutes. When baked, cool and then freeze.
03
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
In a pot, heat the purées to 25˚C (77˚F) and add the glucose mixed with the sugar, pectin and Natur Emul. Bring to a boil. In a bowl, melt the PASSION FRUIT INSPIRATION and add the coconut oil. Pour the hot liquid over the melted couverture and oil in 4 additions, mixing well after each, to create a proper emulsion. Process with an immersion blender. Pour into a container and store in the refrigerator.
04
ALMOND INSPIRATION CRÉMEUX
530g oat milk
55g powdered glucose
10g SOSA Natur Emul
450g 14029 (INSPIRATION AMANDE FEVE 3KG)
Warm the oat milk to 25˚C (77˚F), then add the glucose. Add the Natur Emul. Continue heating until it reaches 85˚C (185˚F). Melt the ALMOND INSPIRATION to 45˚C (113˚F). Add the hot oat milk in a few additions, stirring and finishing with an immersion blender to create the perfect emulsion. Store in the refrigerator overnight.
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.