CRISP - COCONUT
Crumble the baked sweet shortcrust pastry. Melt the white chocolate and the cocoa butter, then mix all of the ingredients together. Spread the coconut crisp to form a 5mm layer between two sheets of dipping paper and refrigerate. Cut out circles of 5.5cm in diameter.

JOCONDE SPONGE - COCONUT
Sift the icing sugar and strong white flour. Emulsify the whole egg, icing sugar, blanched ground almonds, coconut powder and natural flavour coconut taste for 10minutes, then add the strong white flour using a spatula. Whisk the egg whites and stiffen with the caster sugar. Mix gently the two mixtures. Add the grapeseed oil. Spread 1000g of joconde sponge mix onto a baking mat in a 40x60cm frame. Bake in a fan-assisted oven at 170°C for about 10minutes. Turn out onto a rack as soon as it comes out of the oven. Leave to cool, then cut out circles of 4cm in diameter.

CREAM - COCONUT
Bring the milk and cream to the boil. Add the hydrated gelatin. Emulsify over the melted chocolate and natural flavour coconut taste mixture using a spatula. Blend. Pipe 30g of coconut cream into cylindrical moulds of 4.5cm in diameter. Place the sponge circles on top with the crust facing outwards. Freeze.

MOUSSE - COCONUT
Heat the egg whites, glucose syrup and hydrated gelatin using a bain-marie at 40°C and whisk in a mixer. At the same time, whip the cream until soft consistency. Gently add the natural flavour coconut taste and the cream to the whipped egg whites. Pipe 30g of coconut mousse into a cylindrical mould of 6cm in diameter. Position the insert. Pipe another 5g of coconut mousse, then position the crisp circle. Smooth and freeze.

WHITE CHOCOLATE SPRAY - COCONUT
Melt the white chocolate and the deodorised coconut oil. Mix and add the Grapeseed oil. Strain. Remove the mould and spray with a velvety mist of white chocolate spray.

DÉCORATION
Roll out a tempered white chocolate couverture. Cut out a coconut pictogram using a toothpick before crystallisation, or with a water jet cutter after crystallisation. Place the chocolate decoration on top of the entremet. Using a piping cone, fill the holes in the chocolate decoration with neutral glaze.