1. Blend the butter, sugar and salt together
2. Sift the flour then add the flour and the almond powder to the butter mixture
3. Roll out the pastry to 8mm thick
4. Bake at 160°C for about 12 minutes, then when cool, crush until small

1. Mix all the ingredients together
2. Put 10g of mix into a ring of 43mm, without pressing too hard
3. Cool down

1. Boil the water and add the ground coffee grains
2. Simmer for 10 minutes
3. Take 40g of the liquid and add Trablit

1. Heat up the coffee extract and 50g of sugar
2. Add the egg yolks and instant coffee then blend the mixture with a hand mixer
3. Beat the egg whites with sugar
4. Carefully add the 2 mixtures together then add the cool melted butter and flour
5. Spread in a form of 1cm thick then bake at 90°C for 9 mins
6. Freeze, then cut into circles of 50cm and 60cm in diameter
7. In big circles cut a circle of 23cm

1. Heat the cream to 85°C then pour into chocolate
2. Warm up when serving as it is the centre of the dessert 

1. Make dry caramel with 55g of crystal sugar
2. Remove from the heat and add the yuzu
3. Heat up again then add the mango and coconut purées, vanilla pod and Jamaica pepper
4. Leave to infuse for 10 minutes, then strain and let cool down to 45°C
5. At this point add the pectin with sugar and let boil again
6. Cool the mass down 

1. Heat up the milk to 38°C then add it to the chocolate origine Cuba at 38°C
2. Mix well then add the whipped cream
3. Cut with a circle for each dessert 

1. Heat all the ingredients, then add the Grand Caraque chocolate
2. Mix well and let the mixture cool down before freezing
3. Process in an ice-cream machine before serving

1. Mix together all the ingredients on the sheet
2. Apply the mass on a stencil, then form the decoration elements