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Makes 12 desserts
Recipe Step by Step
Step01
TOASTED ALMOND DRINK
310g Water
55g Blanched, medium-roasted Sicilian almond paste
365g Total weight
Blend both ingredients together.
Step02
PLANT-BASED BRIOCHE
500g All-purpose flour
10g Organic yeast
360g Toasted almond drink
10g Fine salt
50g Sugar
60g Olive oil
30g Cocoa butter
1020g Total weight
Knead all the ingredients except the olive oil and the cocoa butter until the dough starts to come away
from the bowl.
Check that the dough has started to take on air.
Melt the cocoa butter at around 72°F (22°C) and knead again until the dough comes away from the bowl.
The dough should be between 73°F and 77°F (23°C and 25°C).
Leave it to rise then store overnight at 40°F (4°C).
Shape it and leave to rise at 79°F (26°C).
from the bowl.
Check that the dough has started to take on air.
Melt the cocoa butter at around 72°F (22°C) and knead again until the dough comes away from the bowl.
The dough should be between 73°F and 77°F (23°C and 25°C).
Leave it to rise then store overnight at 40°F (4°C).
Shape it and leave to rise at 79°F (26°C).
Step03
PLANT-BASED ALMOND NOUGATINE
70g Olive oil
100g Glucose DE35/40
40g Water
60g Sugar
2g Pectin NH
280g Slivered blanched almonds
552g Total weight
Heat the olive oil, glucose and water in a saucepan.
At 115°F (40°C), add the sugar mixed with the pectin.
Cook over a low heat until the mixture is thoroughly combined, but don’t stir it too much.
Leave to simmer for a few seconds.
Finely chop the slivered blanched almonds, then add with the other ingredients.
Immediately spread out the mixture as thinly as possible between two silicone sheets.
When the nougatine has cooled, cut out the shape you want using a cutter.
At 115°F (40°C), add the sugar mixed with the pectin.
Cook over a low heat until the mixture is thoroughly combined, but don’t stir it too much.
Leave to simmer for a few seconds.
Finely chop the slivered blanched almonds, then add with the other ingredients.
Immediately spread out the mixture as thinly as possible between two silicone sheets.
When the nougatine has cooled, cut out the shape you want using a cutter.
Step04
ORANGE BLOSSOM POMELO SYRUP
145g Corsican pomelo juice
45g Lemon juice
4g Tahitensis vanilla bean paste
45g Sugar
15g Orange blossom water
254g Total weight
Warm the Corsican pomelo juice, lemon juice, vanilla bean paste and sugar.
Add the orange blossom water and set aside.
Add the orange blossom water and set aside.
Step05
PROTEIN-BASED LIQUID STARCH
300g Water
12g Potato starch
7g Potatowhip Cold
319g Total weight
Weigh out the water in a saucepan and add the potato starch with the potatowhip.
Cook slowly until it thickens.
Use straight away.
Cook slowly until it thickens.
Use straight away.
Step06
PLANT-BASED AMATIKA BLANCHE 35% ORANGE BLOSSOM WHIPPED GANACHE
310g Protein-based liquid starch
260g AMATIKA BLANCHE 35%
30g Orange blossom water
600g Total weight
Make the protein-based liquid starch.
Gradually pour the hot mixture onto the partly melted couverture and blend in stages.
Blend as soon as possible until you have a perfect emulsion.
Then, add the orange blossom water.
Blend.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula
Gradually pour the hot mixture onto the partly melted couverture and blend in stages.
Blend as soon as possible until you have a perfect emulsion.
Then, add the orange blossom water.
Blend.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula
Step07
CANDIED POMELO SLICES
300 g water
100g sugar
4g Madagascan Organic vanilla bean paste
1 unit corsican pomelo
404 g total weight
Bring the water sugar and vanilla bean paste to a boil.
Finely slice the corsican pomelo and place the slices in the simmering syrup.
Cook until the skin is translucent.
Finely slice the corsican pomelo and place the slices in the simmering syrup.
Cook until the skin is translucent.
Assembly and finishing
As needed Corsican Pomelo
Make the plant-based brioche, the almond nougatine, the syrup, the whipped ganache and the candied pomelo slices.
Chop the pomelo segments.
Set aside.
Cut out 12 15g spheres of brioche and place them in the Ø 5cm half-sphere silicone molds.
Cut out 12 7g spheres of brioche and place them in the Ø 4cm half-sphere silicone molds.
Leave to rise at 80°F (27°C) for approx. 1 hour 30 minutes.
When the brioches have risen, cut out the 5cm almond nougatine rounds using a cutter and place them on top of the 15g spheres.
Cut out the 4cm almond nougatine rounds and place them on top of the 7g spheres.
Bake the brioches in a fan-assisted oven at 320°F (160°C) for 7 minutes for the smaller brioches and 9 minutes for the larger ones.
Plating:
When they have cooled, cut the brioches in two horizontally along the nougatine layer and thoroughly steep each side with the orange blossom pomelo syrup.
Gentle whisk part of the whipped ganache and gar nish the brioches with a piping bag fitted with a Ø 14mm plain round nozzle, garnishing approx. 15g for the large
brioches and 10g for the small ones.
Finish by placing the lid over the cream.
Gently warm up the remaining whipped ganache that was not whisk to make a sauce and place it evenly on two areas of the plate.
Then, place the brioches on the sauce.
Place a few pomelo segments and a few candied pomelo pieces around them.
Meet the Chef
Pastry Chef at Tain l’Hermitage
Antoine Michelin
This dessert can be adapted all year long based on the fruits that are in season and the flavor of the whipped ganache. For a more summery version, you can combine peach with verbena. A quince/rose combination is perfect in the autumn, while in winter you can bring together pear and cinnamon.
Learn more