Soak the gelatine

Melt the white chocolate in a bain-marie, in parallel, heat the 40g of full cream

Off the heat, add the mango purée and the 140g of cold single cream

Mix to obtain a combined mixture

Place cling film in contact with the cream and refrigerate overnight

The next day, beat the mixture like whipped cream in the bowl using the whisk, speed 1 for 2/3 mins then 2/3 to finish, the mixture should be light and airy and hold with the whisk while being supple

Mix the sugar and the pectin NH

Heat the passion fruit purée in the bowl with the mixer at 50°, once the purée has reached this temperature, add the sugar/pectin mixture in a raindrop 

Bring to the boil: Processor at 100° for 1 mins and remove to room temperature

Beat the sugar and egg yolks in a mixer for 5/7 mins with the whisk

Add the softened butter, beat for a few seconds then add the flour, baking powder and vanilla, beat again until you obtain a combined mixture

Put in a circle of 20 cms and reserve in the fridge for 15 mins 

Then cook at 160 degrees for about 20 mins 

Pass a blade of knife to peel off the circle and wait for cooling

Individually, put 60 g of dough in an 8 cm circle and cook for 15/17 min at 170°, at the exit, with a rolling pin or the bottom of a glass (4 cm in diameter) press lightly in the centre to dig a slight hole.

Roast the pecan nuts at 180 degrees for 15 mins

Make a dry caramel, in the bowl of the food processor put the sugar and adjust the temperature to 180° with the mixer

Remove it to a parchment sheet and wait for it to cool

Once cooled, break it into pieces then put it in the multipurpose bowl with the pecans

 Mix in the multifunction bowl for about 1 min at maximum speed, until the mixture becomes liquid (increase the time if necessary) add the salt, mix for a few seconds

Remove, the praline is ready

Once the shortbread has cooled, collect the confit and mix it lightly, and place a thin layer on the shortbread

Start in a food processor, with the whisk, by whipping the mango ganache until obtaining a poached texture, the whisk must leave marks in the ganache, be careful not to whip it too much at the risk of cutting it

Place in a piping bag, with a smooth 1.5 cm nozzle

Pipe "balls" of ganache over the confit, then with a Parisian apple spoon, dig a "hole" then fill it with the pecan praline