CRUNCHY SHORTBREAD
Work the softened butter with a flat beater.
Add the tant pour tant, incorporate the eggs and then, the sifted flour and baking powder.
Chill for 3 hours at 4°C.
Roll out using a dough sheeter (3 mm thick), cut out 8 cm circles and bake at 160°C on a « Silpain » mat.

VANILLA TROCADERO
Mix the tant pour tant with the scraped vanilla bean, starch, egg whites and yolks.
Whisk the other half of the egg whites. Then, add the caster sugar.
Mix together with the first mixture then, add the melted butter.
After baking, cut 5 cm circles out of a 900 g sheet.

VANILLA AND GINGER CREAM
Infuse the scraped vanilla beans in the cold milk for 24 hours.
Add the cream and ginger and heat. Remove the vanilla beans.
Beat egg yolks with the caster sugar until pale and creamy, pour on the hot cream and cook at 85°C.
Pour over the hydrated gelatine and the white chocolate glaze.
Mix and set aside in the refrigerator at 4°C.

VANILLA CARAMEL
Heat the cream and vanilla bean with the seeds scraped out but do not boil.
Caramelise the glucose and caster sugar. Stir in the infused cream to stop the caramelisation process and cook to 103°C.
Add the butter and mix.
Set aside in the refrigerator at 4°C.

VANILLA CREAM
Heat the cream with half a vanilla bean.
Pour over the beaten egg yolks and cook to 83°C. Add the gelatine.
Chill to 25°C and add the whipped cream.
Fill 8 cm moulds with cream, add a circle of sponge, pipe on the vanilla-flavoured caramel and garnish with vanilla cream.
Fill the domed silicone part with the vanilla and ginger cream.
Smooth the top with the cream and freeze.

WHIPPED VANILLA AND COCONUT GANACHE
Heat the milk anf infuse with the lime zest.
Add the coconut purée and half a vanilla bean with the scraped out. Heat up, add the hydrated gealtine and pour onto the couverture.
Mix together and chill at 4°C for 3 hours.
Whisk in the mixer and pipe onto the ginger cream.
Then, place on the glazed bottom part.

DECORATION
White glaze. White chocolate ring (8 cm in diameter).