Coconut Paradise

Mix the water with the gelatin powder.

Heat 1/3 of the coconut purée and let the gelatin mix melt in it.

Add it to the melted white chocolate.

Mix the whole with a hand blender to get a nice emulsion.

Apply with a spatula onto the whisked Debic Prima Blanca together with the rest of the coconut purée.

Transfer the mousse to a piping bag and fill the silicone bowls (3 cm in diameter).

Put in the freezer.

Blend the Debic Croissant Gold Butter, salt, and icing sugar in the food processor.

Add the whole egg and the coconut purée.

Then mix all the ingredients.

Leave in the fridge overnight.

Roll out the dough to 2 mm thickness.

Cut out 12 cm rectangles and bake for 7 minutes at 220 °C.

Mix the almond powder, sugar, the whole egg, and egg yolk.

Whisk the egg white together with the sugar lightly.

Add the egg whites to the almond mix.

Mix the flour.

Scoop the batter into the baking trays.

Bake for 7 minutes at 210 °C.

Cut circles with a diameter of 7 cm.

Caramelize the sugar.

Melt the Debic Cake Gold Butter.

Bring the Debic Cream 40% and glucose syrup to a boil.

When the caramel is sufficiently coloured, add the liquid butter.

Gradually the boiling cream.

Pour the mix onto the milk chocolate mix and put in the fridge.

Bring the water to a boil together with the sugar and glucose.

Add the gelatin mix and the Debic Végétop.

Pour the mix over the white chocolate.

Blend in the colouring agent.

Mix with a hand blender and leave to cool.

Put in the fridge for 24 hours.

Process the icing at 35 °C.

Whip the Debic Prima Blanca with the sugar into a light mix.

Use a piping bag with a fine, serrated nozzle.