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SMOKARA

Inspired by smoky almond flavors infuse into whipping cream and at the same time remain the Beige color instead of burn color of the dessert.

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Ingredients

For 10 servings

Almond tonka dacquoise

57 g egg white

15 g sugar

15 g trehalose

59 g toasted ground almond

34.5 g icing sugar

13 g cake flour

0.3 g tonka grated

0.5 g lime zest

8.5 g pure almond paste

Caramel almond spread

15 g sugar

8 g glucose (1)

39 g whipping cream

15 g glucose (2)

11 g Debic Croissant Butter

0.5 g sea salt flakes

13 g almond paste, 100%

Almond crèmeux

67 g milk

7 g gelatin mass

0.4 g sea salt flake

0.2 g tonka zest

5 g cocoa butter

9 g white chocolate

95 g almond paste, 100%

Almond croustillants

44 g white chocolate

14 g toasted almond paste

5 g cocoa butter

8 g Debic Croissant Butter

1 g sea salt flake

59 g feulleutine

3 g toasted almond nibs

Smoke almond cream

108 g burnt almond flakes

403.2 g Debic Stand & Overrun (1)

28.8 g honey

17.28 g gelatin mass

115.2 g almond chocolate

350 g Debic Stand & Overrun (2)

Debic products used

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Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Almond tonka dacquoise

Prepare a meringue by whisking together egg whites, sugar, and trehalose until stiff peaks form.

Gently fold in toasted ground almonds, icing sugar, cake flour, grated tonka bean, and lime zest.

Finally, fold in pure almond paste until well incorporated.

Bake at 170°C for 12 minutes.

Caramel almond spread

Caramelize the sugar and the glucose (1), deglaze with the warm cream and the glucose (2).

After deglazing, boil untill 105°C then at 70°C add in the soft Croissant Butter, sea salt flakes and almond paste.

Blend well for emulsion.

Almond crèmeux

Warm the milk to 70°C.

Add in the gelatin, sea salt flakes and tonka zest.

Blend well with the melted cocoa butter, melted white chocolate and almond paste.

Pour into silicone as filling.

Almond croustillants

Melt the chocolate, almond paste, cocoa butter and Croissant Butter.

Fold well with remaining ingredients and flatten into 5mm.

Freeze.

Then cut to the desired shape.

Smoked almond cream

Infuse the burnt almond flakes with Stand & Overrun (1) for overnight.

Sieve out the infused almond cream.

Warm the infused almond creamto 65°C with the honey.

Add in gelatin and blend well with melted chocolate and lastly blend in cold Stand & Overrun (2).

Keep chilled for at least 5 hours.

Whip it into medium peak before use.

Assembly

Fill the desired silicone mold halfway with medium peak smoked almond cream.

Then, add the insert filling consisting of caramel almond spread, almond crèmeux, and almond tonka dacquoise.

Fill the mold to the top with smoked almond cream once more, and top it off with almond croustillants.

Freeze the molds and unmold it.

Spray the shadow effect with dark chocolate cocoa butter.

Followed by neutral glaze spray.

Decorated with chocolate made almond.

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