A ballet of happy whales
- Level:
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Difficult
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
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120 gbutter
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90 gicing sugar
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30 gEgg
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210 gflour
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24 gPlein 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
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90 gEgg
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60 gtrehalose
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150 gpassion fruit
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60 glime juice
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
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200 gMango
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40 gtrehalose
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2 gpectin
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
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20 gcocoa pulp
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4 gYogurt powder
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200 gcream 35%
Preparation: Crème montée de yaourt
Put all the ingredients together and refrigerate.
Drinks
Used products: Drinks
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100 glitchi pure
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225 gcocoa pulp
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250 gwater
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60 gMaracuja 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.
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