White marble column – milkshake

White marble column – milkshake

Recipe for 3 cakes
Inspirations : Inspired by my creations on the 'invasion of the plants' project, I created here a simple and pure white marble column with a tomato, carrot, sunflower seeds, coconut and Zéphyr white chocolate cream heart. I strongly recommend Zéphyr white chocolate when creating an unsweetened dessert.

Joconde Biscuit ( 1 frame 40x60cm)

Used products: Joconde Biscuit ( 1 frame 40x60cm)

  • 4.4 oz
    almond powder
  • 1.1 oz
  • 5.7 oz
  • 0.9 oz
    butter stored at ambient temperature
  • 3.9 oz
    fresh egg whites
  • 1.2 oz
  • 3.2 oz
    icing sugar

Preparation: Joconde Biscuit ( 1 frame 40x60cm)

Mix the icing sugar, ground almonds, flour, butter until smooth.
Whisk the egg whites and sugar.
Combine the two mixtures.
Pour on a silpat sheet.
Cook at 240°C for 5 min.

Puree milkshake

Used products: Puree milkshake

  • 1.8 oz
    sunflower seeds
  • 5.3 oz
    peel carrot
  • 4.4 oz
  • 1.8 oz
    coconut puree

Preparation: Puree milkshake

Soak the sunflower seeds in cold water for an hour.
Warm to 85°C all the ingredients in a Robotcook for 5 min at 2000T/min.

Zéphyr™ icing

Used products: Zéphyr™ icing

Preparation: Zéphyr™ icing

Boil the water, sugar and glucose to 102°C. 
Add the condensed milk and the gelatine.
Sieve on Zéphyr™ white chocolate.
Add the white colouring.
Set aside.


Create a tube with the Joconde biscuit. 
Fill the centre with the ganache and freeze.
Cut the tube into 10-cm long.
Dip into a mixture of Zéphyr™ white chocolate and cocoa butter. Freeze.
Glaze with the Zéphyr™ icing.
Assemble with a chocolate décor.