Spicy mango crémeux

Combine sugar, pectin and glucose
Combine with purée
Boil
Add the butter Blend

Sablée dough

Combine butter, icing sugar, salt and almond powder Add eggs
Add flour
Baking time: 30 minutes Temperature: 150° C

Coconut mousse

Whisk sugar and cream Combine with purées Melt gelatin
Combine purées and gelatin Add sugar and cream to purées

Coconut meringue

Heat egg white and sugar at 45/50°C in bain-marie Beat
Pipe out
Sprinkle dessicated coconut
Bake
Baking time: 60 minutes Temperature: 100° C

Orange cremeux

Combine sugar and thickening Add eggs and purée
Boil
Add butter Blend Chill

Coconut almond cream

Soften butter
Combine butter and sugar Add almond powder
Add eggs
Add dessicated coconut and malibu

Choux pastry biscuit

Boil milk, salt and butter
Remove from heat and add flour
Dry it out
Add eggs slowly
Add grapeseed oil
Whisk eggs white with sugar Combine both mixtures
Spread onto 60*40 baking sheet
Bake
Right after, cover with cling wrap until cool Baking time: 10 minutes
Temperature: 180° C