Floating Building

Created by

Issam TajerChef

level 1

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.

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Recipe components

Chocolate Ganache

Preparation	Ingredients
Preparation 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	Ingredients 163g cream 9g glucose 28g olive oil 123g Chocolate Dark Couverture - Equateur 76% - pistols - 1kg bag

Chocolate Mousse

Preparation	Ingredients
Preparation 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	Ingredients 75g milk 75g 35% cream 75g Egg yolk 41g inverted sugar 125g Pureté Inaya™ 53g Pureté DARK COUVERTURE - OCOA™ 70% - PISTOLS - 10KG BAG 357g Cream 82%

Banana Confit

Preparation	Ingredients
Preparation 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	Ingredients 160g fresh banana 51g mango puree 15g passion fruit puree 1piece(s) gousse de vanille 45g sugar 12g dextrose 12g dextrose 2g Pectine NH 1g Agar-agar 15g lime juice

Pecan Praline

Preparation	Ingredients
Preparation Step 1. Cook the pecan nuts in the oven Step 2. Caramelize the sugar, the vanilla extract and the salt Step 3. Mix together	Ingredients 600g pecan nuts 400g sugar 3g gousse de vanille 4g salt

Crispy Peacan

Preparation	Ingredients
Preparation Mix all the ingredients	Ingredients 400g pecan praliné 150g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 300g chopped pecans 2g salt

Preparation

Ingredients

Preparation

Mix all the ingredients

Ingredients

400g

pecan praliné
150g

Pureté Milk couverture - Alunga™ - pistols - 20kg bag
300g

chopped pecans
2g

salt

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