Used products: Joconde Biscuit ( 1 frame 40x60cm)
125 galmond powder
25 gbutter stored at ambient temperature
110 gfresh egg whites
90 gicing 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.
Used products: Puree milkshake
50 gsunflower seeds
150 gpeel carrot
50 gcoconut 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.
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.
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.