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Recipe Step by Step
01
3% POTATO PROTEIN WHIPPING BASE (for “Emma Vegan Sponge”)
58g Gelcrem Cold
29g 95% potato protein
890g Water
977g Total
Mix the potato protein isolate powder with the cold Gelcrem.
Add the water and mix until well combined, which may take a while.
Leave it to rehydrate overnight. Whip until firm.
Please note: This recipe can be used to replace egg whites.
You can also use egg whites as a replacement for this recipe.
02
EMMA VEGAN SPONGE
260g Extra-fine blanched almond flour
970g 3% potato protein whipping base
450g Invert sugar
1100g Pastry flour
450g Confectioner’s sugar
39g Baking powder
19g Fleur de sel
13g Powdered vanilla
450g Hazelnut oil
260g 100% coconut cream
4000g Total
Roast the ground almonds at 300°F (150°C).
Mix the whipping base and the invert sugar.
Add all the dry ingredients, followed by the coconut oil and coconut cream.
Leave to sit, preferably overnight.
Bake at 355°F (180°C).
03
HAZELNUT PRALINÉ CRÉMEUX
560g Oat drink 14%
8g Sugar 8.2g Pectin NH
900g 60% HAZELNUT PRALINÉ
130g COCOA BUTTER
49g Grape seed oil
1700g Total
Heat the oat drink and sugar-pectin mixture to 185°F (85°C).
Slowly combine with the melted PRALINÉ, COCOA BUTTER and oil.
Immediately mix using a hand blender to make a perfect emulsion.
Store in the refrigerator.
04
VEGAN CUSTARD-STYLE SAUCE
22g Cornstarch
52g Sugar
660g Oat milk
734g Total
Mix the starch and sugar together.
Warm the oat milk and add the starch and sugar.
Cook at 200°F (95°C).
Strain, then mix using an immersion blender.
Tip: Make sure to use a 14% oat drink.
05
3% POTATO PROTEIN WHIPPING BASE (for “Plant-based AMATIKA Mousse”)
60g Gelcrem cold
29g 95% potato protein
890g Water
979g Total
Mix the potato protein isolate powder with the cold Gelcrem.
Add the water and mix until well combined, which may take a while.
Leave it to rehydrate overnight. Whip until firm.
Please note: This recipe can be used to replace egg whites.
You can also use egg whites as a replacement for this recipe.
06
PLANT-BASED AMATIKA MOUSSE
660g Vegan custard-style sauce
1200g AMATIKA 46%
980g 3% potato protein whipping base
120g Cold inulin
3000g Total
Gradually combine the hot vegan custard-style sauce (which you have strained) with the chocolate.
Immediately mix using a hand blender to make a perfect emulsion.
Beat the whipping base, then incorporate the inulin.
Check the temperature (it should be 85-90°F or 30-32°C), add the whipping base and mix.
Pour out immediately.
07
GLUTEN-FREE VEGAN SHORTCRUST PASTRY
290g Extra fine almond flour
290g Raw cane sugar
260g Rice flour
4g Fleur de sel
220g Deodorized coconut oil
64g Mineral water
1100g Total
Mix together the almond flour, raw cane sugar, rice flour and fleur de sel.
Melt the coconut oil at 105°F (40°C). Add the water heated to 105°F (40°C).
Mix together.
08
PLANT-BASED HAZELNUT CRUNCH
Once the shortcrust pastry has cooled after baking, weigh out and break up slightly.
Mix the PRALINÉ and melted COCOA BUTTER.
Use immediately or set aside.
09
TROPICAL CONFIT
1100g Mango purée
640g Pineapple purée
640g Passion fruit purée
640g Glucose powder DE 33
320g Sugar 51g Pectin NH
3400g Total
Heat the fruit purées and glucose to 105°F (40°C). Mix the sugar with the pectin then add it to
the heated purée. Bring to a boil and store in the refrigerator.
10
ABSOLU CRISTAL SPRAY MIX
Bring the ABSOLU CRISTAL NEUTRAL GLAZE to a boil in water.
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Prepare the crémeux and confit.
Make the sponge and spread 800g into each tray (four 35×54cm trays to make 6 logs).
Bake at 355°F (180°C) for approx. 15 minutes.
Cut the sponge into six 17×52cm strips and six 5.5×52cm strips.
Spread 350g of confit on each 17×52cm strip.
Place in a Valrhona “Large U-shape” log mold (ref.2171) then pipe out the confit using a piping bag fitted with a 16mm nozzle.
Freeze.
Tip: Use some baking paper to help you lower the sponge into the molds more easily. Use a piping bag with a 16mm plain round nozzle to pipe a row of crémeux (approx. 150g) along the entire length of the 5.5×52cm strips.
Immediately pipe another row of crémeux (approx. 50g) on top of this row using a piping bag fitted with a plain round 11mm nozzle.
Freeze.
Using a piping bag fitted with an E6 fluted nozzle, pipe small drops of crémeux onto a small silicone half-sphere mold.
Immediately place a sheet of dipping paper on top and press down so that the drops take on a star shape.
Make the mousse, then pour approx. 450g into each mold.
Place the crémeux and sponge strip on top.
Add a little mousse (50g) to the sponge then immediately spread on 240g of crunch.
Make sure the crunch is level with the sponge.
Freeze.
Remove the logs from their molds and decorate with crémeux stars.
Apply a layer of glaze and sprinkle with a small amount of grated coconut.