A dream of heaven

Created by

  • Dilip KumaraChef
level 3

Praline cream and zesty orange marmalade combination gives a smooth melt in the mouth and my idea is to enhance the sweet and nutty flavor from amaranth seed to chocolate. Endless enjoy by the crispness of the savory cookie" your meaning / inspiration behind the creation’

Recipe components

Used products

Chickpea base Chocolate sponge

Preparation

Mix

Ingredients
  • 40g
    unsweetened soya milk
  • 40g
    coconut puree
  • 30g
    Extra-Bitter Guayaquil
Preparation

Add

Ingredients
  • 50g
    chickpea cooked
Preparation

Then

Ingredients
  • 25g
    ground almonds
  • 15g
    white rice flour
  • 15g
    brown rice flour
  • 2g
    Extra Brute
  • 32g
    Coconut sugar
  • 1g
    baking powder

Mix all the dry ingredients together.
In thermomixer add soy milk, coconut puree and melted EXTRA BITTER GUAYAQUIL mix it well then add chickpea.
Finally fold it in dry in dry ingredient.
Bake it 180 degree 7 to 8 minute

Orange marmalade

Preparation

Boil

Ingredients
  • 81g
    Fresh Orange
Preparation

Add

Ingredients
  • 6g
    glucose syrup
  • 14g
    trimoline
  • 18g
    demerara sugar
  • 1g
    pectin NH
  • 60g
    orange juice

Boil the fresh oranges 3 times to get the rid of bitterness.
Blend the oranges to make a fine paste.
In a sauce pan add rest of the ingrédient and oranges and give a boil and remove from flame.
Transfer into container, Store it in chiller.

Chocolate Ganache

Preparation

Boil

Ingredients
  • 80g
    unsweetened soya milk
Preparation

Add

Ingredients
  • 80g
    Inaya™
  • 5g
    Cocoa butter

Boil soy milk.
Add it on INAYA and cacao butter mixture and blend it well.
Transfer it into container and store it in room temperature.

Caramelized Amaranth

Preparation

Roast

Ingredients
  • 15g
    puffed amaranth
Preparation

Add

Ingredients
  • 5g
    maple syrup

Saucepan take maple syrup cook it well add puffed amaranath and caramlised it till achieve golden color.
Pour it back on silpat and store it dry temperature in a sealed container.

Praline Cream

Preparation

Mix

Ingredients
  • 45g
    Pure Roasted Hazelnut Paste
  • 0.4g
    salt
  • 12g
    Muscovado sugar
  • 125g
    soya milk
  • 0.4g
    Vanilla pod
  • 1g
    agar agar
Preparation

Add

Ingredients
  • 27ml
    water

In a sauce pan add soya milk, agar agar, muscavado sugar, vanilla pod, salt and praline paste make a gel stain after mixing.
Use thermo mix to to mix all gel to obtain smooth texture. Adjust with water if nessarily.

Raspberry and Beetroot cookies

Preparation

Mix

Ingredients
  • 78g
    Almond crushed
  • 20g
    Coconut flakes
  • 52g
    powdered sugar
  • 5g
    Maltosec
  • 3g
    salt
  • 13g
    Dehydrated beetroot powder
Preparation
Ingredients
  • 79g
    dehydrated raspberry powder
  • 10g
    water

Mix all in ingredient together in thermomix and transfer it into bowl and mix with by hand adding water into it.
Rest the dough and sheet it at 2 no on dough sheeter.
Cut it in 60mm circle and bake it at 140 degree for 5-6 min.

Coverture Glaze

Preparation

Mix

Ingredients
  • 144g
    Extra-Bitter Guayaquil
  • 60g
    Cocoa butter
  • 12g
    grape seed oil
  • 15g
    puffed amaranth
  • 24g
    Praline Paste

Mix all in ingredient together.
Use at 30 – 31 degree