Soleil fruits caramels chocolate

I wanted the desert to have something to do with the subject of the competition, and since we are in a period that suffers from climate change that will lose us for nature in the future, so I created this recipe like sun, it is the main source of energy, because it is one of the most important sources of renewable energy.

Hazelnuts biscuit

Ingredients Preparation
  • 95g
    Icing Sugar
  • 165g
    egg white
  • 140g
    argan oil
  • 6g
    baking powder
  • 25g
    inverted sugar
  • 40g
    honey
  • 55g
    flour

Step 1. Mix all the ingredients together
Step 2. Put in the oven at 170°C for 10 min

 

Hazelnut nougat

Ingredients Preparation
  • 100g
    sugar
  • 80g
    glucose
  • 30g
    butter
  • 4g
    salt
  • 300g
    Hazelnuts

Step 1. Cook the hazelnuts in the oven at 160°C for 10min
Step 2. Caramelize the sugar, glucose, butter and salt
Step 3. Mix everything together

Chocolate mousse

Ingredients Preparation
  • 65g
    milk
  • 75g
    35% cream
  • 75g
    glucose
  • 195g
    35% cream

Step 1. Whisk the cream
Step 2. Boil the milk, the cream and glucose
Step 3. Add to the dark chocolate
Step 4. At 31°C, add the whipped cream

Saffron Chocolate creamy

Ingredients Preparation
  • 75g
    35% cream
  • 1g
    saffron
  • 75g
    milk
  • 75g
    glucose

Step 1. Boil the cream, glucose, the milk and saffron
Step 2. Add to the chocolate until emulsion

Caramelized Fruits

Ingredients Preparation
  • 4g
    banana(s)
  • 250g
    fresh mango
  • 250g
    brown sugar
  • 50g
    butter
  • 1g
    gousse de vanille

Step 1. Put all the ingredients in the pan until caramelisation

Assembly and finishing

Assembly step 1. For our concept, we start by putting at the bottom the dark chocolate mousse 
Assembly step 2. We then, put the saffron chocolate creamy on top
Assembly step 3. Proceed by adding the hazelnut biscuit shaped like a sun
Assembly step 4. Put the caramelized fruits on top
Assembly step 5. Sprinkle the hazelnut nougat

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