A ballet of happy whales

A ballet of happy whales

Taking advantage of the features of 3D printing (time saving, perfect rendering of complex angles difficult to produce in series by hand), I wanted to show whales swimming freely. The assembly of the small flats pieces like a puzzle reminds us of waves and adds volume to the composition.  By eating all the different parts together, our taste buds reconstitute flavors similar to the lemon pie.  

Pâte à sucre. 2mm

Used products: Pâte à sucre. 2mm

  • 120 g
  • 90 g
    icing sugar
  • 30 g
  • 210 g
  • 24 g
    Plein arôme

Preparation: Pâte à sucre. 2mm

Mix softened butter with icing sugar. 

Add the eggs little by little and emulsify. 

Mix flour and cocoa powder. 

Roll out the dough to 2mm, cut with a cookie cutter and bake for 15min in the oven at 150°C.

Crème exotique

Used products: Crème exotique

Preparation: Crème exotique

Heat the passion fruit and the lime juice in a saucepan. 

Add eggs and trehalose, cook to 80°C. 

Add to chocolate and stir.

Mariné de mangue

Used products: Mariné de mangue

  • 200 g
  • 40 g
  • 2 g

Preparation: Mariné de mangue

Cut mango into 5mm squares and combine with trehalose,pectin . 

Put 90 seconds in the microwave at 600w. 

Combined with lime peel when cooled.

Crème montée de yaourt

Used products: Crème montée de yaourt

  • 20 g
    cocoa pulp
  • 4 g
    Yogurt powder
  • 200 g
    cream 35%

Preparation: Crème montée de yaourt

 Put all the ingredients together and refrigerate.



Used products: Drinks

  • 100 g
    litchi pure
  • 225 g
    cocoa pulp
  • 250 g
  • 60 g
    Maracuja pure

Preparation: Drinks

Put all the ingredients together and refrigerate

Assembly and finishing

Squeeze cream over the 3D chocolate printed fin part and sparsely top with the mariné de mangue. 

Whip the crème montée de yaourt with a mixer and squeeze it to step 1. 

Decorate with Mélisse and citron caviar. 

Assemble the puzzle-shaped 3D printed chocolate part and the pâte à sucre and place step3 on top.