deligant walker

A "deligant" snack. I want each and every one of you to enjoy "deligant" in your own way.

With this wish in mind, the "deligant walker" was created using only 100% plant-based ingredients and can be eaten anytime, anywhere in any style.

 

 

Deligant brisée

Ingredients Preparation
  • 300g
    soy butter
  • 135g
    Violet (flour)
  • 132g
    Super Kameria (flour)
  • 12g
    cocoa powder
  • 5g
    salt
  • 8g
    caster sugar
  • 49g
    water
  • 150g
    caster sugar

for caramel

Combine soy butter, flour, salt, and caster sugar in a food processor.

Transfer to a tabletop mixer, add water and mix.

Roll out the dough to 3 mm, place in a mold and bake in the oven at 180°C for 20 minutes.

Heat the granulated sugar to caramelize and add it to the bottom of the unmolded dough.

Croquant Macadamia Chocolate

Ingredients Preparation
  • 100g
    macadamia nuts
  • 23g
    caramel
  • 55g
    Zéphyr™ Caramel
  • 0.3g
    salt

Measure out the caramel you used for the bottom of the soy brisée.

Combine all ingredients in a food processor and blend.

Mixed Fruits Deligant

Ingredients Preparation
  • 80g
    pineapple(s)
  • 120g
    Banana purée
  • 18g
    Cassonade
  • 2g
    Kanten powder
  • 0.5piece(s)
    orange zest
  • 5g
    lemon juice

Cut pineapple and cook in convection oven for 25 minutes to make homemade semi-dry confit.

Heat the banana puree with the cassonade and Kanten powder.

Add the semi-dried confit pineapple, orange zest and lemon juice, pour into a mold and place in the freezer to set.

Ganache deligant au lait

Ingredients Preparation
  • 54g
    water
  • 2g
    rosemary
  • 149g
    Ghana
  • 9g
    vegetable powder
  • 4g
    Kanten powder
  • 28g
    Kaneka soft
  • 24g
    soy butter
  • 22g
    invert sugar
  • 2g
    rum

Place water and rosemary in a pot and infuse.

Add Vegetable Powder and Kanten powder, warm them, add them to the chocolate and make a ganache.

Add Kaneka Soft, Soy Butter, Invert sugar, and Rum and mix in a blender.

For Assembly and Finishing

Ingredients Preparation
  • As needed
    Lactée Barry

Plaques chocolate・For applying to the bottom

Pour the chocolates into the mold and take the plaques chocolate.

Squeeze the croquant macadamia chocolate into the caramelized deligant brisée and let it harden. After hardening, brush with chocolate au lait.

Squeeze out the ganache deligant and add the mixed fruity deligant, cut into 1 cm pieces.

Squeeze the ganache again and cover with the plaques chocolate.

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