White marble column – milkshake

Inspirations :

Inspired by my creations on the 'invasion of the plants' project, I created here a simple and pure white marble column with a tomato, carrot, sunflower seeds, coconut and Zéphyr white chocolate cream heart. I strongly recommend Zéphyr white chocolate when creating an unsweetened dessert.

Recipe

Created by
  • Wielfried Hauwel - Head of the Chocolate Academy™ centre Russia

Joconde Biscuit ( 1 frame 40x60cm)

Ingredients Preparation
  • 125g
    almond powder
  • 32g
    flour
  • 161g
    eggs
  • 25g
    butter stored at ambient temperature
  • 110g
    fresh egg whites
  • 35g
    sugar
  • 90g
    icing sugar

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.

Puree milkshake

Ingredients Preparation
  • 50g
    sunflower seeds
  • 150g
    peel carrot
  • 125g
  • 50g
    coconut puree

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.

Ganache milkshake

Ingredients Preparation
  • 226g
    Milkshake puree
  • 72g
    35% cream
  • 260g
    Zéphyr™
  • 133g
    Mycryo™ Cocoa Butter

Put all the ingredients in Robotcoop. Heat to 36°C.

Zéphyr™ icing

Ingredients Preparation
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose syrup
  • 300g
    Zéphyr™
  • Q.S.
    white colouring
  • 200g
    condensed milk
  • 25leaf/leaves
    gelatin

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.
Set aside.

Assembly

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.

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