Floating Building

Floating Building

Due to the lack of fresh water, the idea of floating buildings came to me as a solution to this problem and I try to produce clean energy. That’s why I created this shape that works as a purifying seawater and collector of rainwater to produce clean energy in large quantities.  

Chocolate Ganache

Used products: Chocolate Ganache

Preparation: Chocolate Ganache

Step 1. Boil the glucose and and the cream
Step 2. Pour it on the olive oil and the dark chocolate
Step 3. Mix together until emulsion

Chocolate Mousse

Used products: Chocolate Mousse

Preparation: Chocolate Mousse

Step 1. Stir the egg yolks with the inverted sugar
Step 2. Boil the cream and the milk
Step 3. Whisk the cream
Step 4. After obtaining the custard, we pour it on the chocolate
Step 5. At 31°C, add the whipping cream

Banana Confit

Used products: Banana Confit

  • 160 g
    fresh banana
  • 51 g
    mango puree
  • 15 g
    passion fruit puree
  • 1/3 piece(s)
    gousse de vanille
  • 45 g
  • 12 g
  • 12 g
  • 2 g
    Pectine NH
  • 1 g
  • 15 g
    lime juice

Preparation: Banana Confit

Step 1. Caramelize the bananas in the oven
Step 2. Mix the purees with vanilla extract
Step 3. Add the banana into the mixture
Step 4. Add the sugar, dextrose, pectine the agar-agar and the lime juice
Step 5. Boil the mixture

Pecan Praline

Used products: Pecan Praline

  • 600 g
    pecan nuts
  • 400 g
  • 3 g
    gousse de vanille
  • 4 g

Preparation: Pecan Praline

Step 1. Cook the pecan nuts in the oven
Step 2. Caramelize the sugar, the vanilla extract and the salt
Step 3. Mix together

Assembly and finishing

Assembly step 1. For the Monalisa concept, we start by putting the chocolate mousse as the first layer
Assembly step 2. Put the chocolate ganache on top of it
Assembly step 3. Proceed by adding the banana confit as the 3rd layer
Assembly step 4. Finally, sprinkle the crispy pecan on top