Peanut, coconut, Chocolate, lime & lemongrass "à la minute" entremets

Using the paddle attachment, mix the flour together with peanut and sugar, salt and butter cut in cubes until a sandy mixture is obtained.
Add the eggs.
Mix just until the mixture becomes uniform and store in the fridge (rolled out and covered) for about 24 hours.
Roll out the dough to a thickness of 3.5 mm and cut out 12 cm diameter discs.
Leave to rest for about 20 minutes and bake in the oven at 160°C until desired doneness.
Sprinkle the Mycryo® cocoa butter over it when it comes out of the oven.

Bring the cream to the boil with the sugars and salt. Pour over the peanut paste.
Emulsify and store in the cooler.

Boil the milk with the glucose syrup and add the vanilla pod to infuse.
Strain and add the gelatine sheets.
Pour the liquid over the chocolate, emulsify and finally add the whipping cream and cold water.
Cool to 28/30°C and pour a thin layer of 0.5 cm in 12 cm diameter silicone moulds. 

Mix the coconut purée with the powdered coconut milk and xanthan gum, and blend.
Take out a part and heat. Dissolve the sugar and gelatine sheets in it.
Mix with the semi-whipped cream.
When the temperature is around 20°C, add the half-whipped cream and pour into 2 cm diameter by 10 cm long tube moulds.
Freeze.

Melt the white chocolate.
Mix all the ingredients together.
Set aside.

Create a pastry cream with all the ingredients.
Spread out in a thin layer on a Silpat and dehydrate.
Store in an airtight container.

Heat the juices and add the sugar and agar-agar and bring to the boil.
Incorporate the bloomed gelatine.
Store in the cooler. Once cold, add the lime zest and break the gel with a blender.