This week we are sharing a recipe from our latest Pierre Hermé and Linda Vongdara title Vegan Pastry
Little Flos with Almonds
Makes 10-12 individual flans
Preparation Time: 1 hour 30 minutes
Resting time: 20 minutes
Cooking time: 40-50 minutes
For the Sweet Shortcrust Pastry
138g T55 wheat flour
38g potato starch
61g icing sugar
23g ground almonds
3g Guérande fleur de sel
46g cocoa butter (Valrhona)
19g grapeseed oil
61g soya milk
A little cocoa butter to coat the pastry
For the flan mixture
110g light brown sugar
15g potato starch
15g cornstarch
1g agar-agar powder
250g oat milk
180g soya milk
100g white almond butter
80g deodorised coconut oil.
Method
Mix the flour, potato starch, icing sugar, ground almonds and fleur de sel in the bowl of a food processor fitted with a flat beater attachment. Melt the cocoa butter in a small saucepan or in the microwave. Mix it with the grapeseed oil then pour the mixture into the food processor bowl. Process on medium speed, until the fat is absorbed by the dry ingredients. Pour in the soya milk gradually, stirring constantly until the texture is smooth.
Cover the pastry with cling film and place in the fridge for at least 20 minutes to firm up. Take the pastry out of the fridge and roll out to a thickness of 2-3 mm between 2 sheets of greaseproof paper. Prick the pastry with a fork and line 10-12 pastry rings 6cm in diameter and 2.5 cm high.
Place the pastry shells in the freezer for 20 minutes.
Preheat the fan oven to 180°C. Remove the pastry shells from the freezer and line them with foil topped with pie weights or dried beans. Place in the oven for 15-20 minutes, remove the foil, pie weights or dried beans and finish cooking for 5-10 minutes at 170°C until golden brown all over. When they come out of the oven, brush a little melted cocoa butter around the inside of the pastry shells to keep them crisp. Set aside at room temperature.
In a saucepan, make a dry mixture with the sugar, potato starch, cornflour and agar-agar. Combine this mixture with the oat and soya milk. Bring everything to the boil. Remove from the heat and emulsify the hot mixture by adding the white almond butter and deodorised coconut oil, while mixing with an immersion blender. Fill the baked pastry shells to the brim with this mixture. Set the fan oven to 200°C on grill mode and grill the flans for about 5 minutes until golden brown. Leave to cool completely before serving.
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