Amatika, Coconut & Hazelnut, An original recipe by Johann Vanier
Dip the base into chocolate dip and refrigerate a few minute. Pipe a layer of Amatika Ganache. Fill the middle with coconut praline and sprinkle with toas
Ingredients
- 300g water
- 10g potato whip
- 45g soy whip
- 600g sugar
- 65g vanilla sugar
- 1000g AMATIKA 46%
- 85g grape seed oil
- 500g coconut cream
- 390g AMATIKA 46%
- 40g glucose
- 500g soy milk
- 125g AMATIKA 46%
- 60g cornflour
- 28g coconut oil
- 504g toasted coconut pieces
- 285g sugar
- 66g glucose
- 92g water
- 1 ea Tahitian vanilla bean
- 3g salt
- 250g coconut puree
- 250g coconut cream
- 50g coconut liquor
- 50g sugar
- 60g cornstarch
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