Plated desserts

Lifting the veil

Made with Sakanti Bali 68%

An original recipe from Frédéric Bau and José Manuel Augusto

4 steps

Recipe Step by Step

01

Sakanti crémeux

1000g crème anglaise
370g 14637 (CUVEE SAKANTI BALI 68% BLOC 1KG)

Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly onto the melted SAKANTI 68% couverture. Immediately mix using an immersion belnder to create a perfect emulsion.

Leave to set in the refrigerator.

02

Braised pineapple

AN pineapple chunks
AN RUM
AN Black pepper

Braise your pineapple slices in the rum with black pepper to taste.

03

almond streusel

150g butter
150g sugar
150g almond flour
1g fleur de sel
150g pastry flour

Using the flat beater in a stand mixer, mix the cold cubed butter with the other ingredients until you obtain a crumbly, grainy mixture.

Bake at 150-160°C (300-320°F) until golden.

04

Sakanti veil

AN 14637 (CUVEE SAKANTI BALI 68% BLOC 1KG)

Spread the tempered SAKANTI 68% as thinly as you can on a sheet of parchment paper using a plastic rolling pin.

Cut out squares of about 15 x 15cm to suit your dessert. Leave them to crystallize, then remove the squares and place them on some scrunched up paper. Melt the sheet gently using a sugar lamp. Leave to crystallize before very gently removing this veil of chocolate.

Assembly and finishing

Top your dish of SAKANTI Crémeux, Braised Pineapple and Almond Streusel with your SAKANTI Veil.