Jardin d'été

Make a pâte à choux with milk, butter, flour, eggs, yolks.
Add the milk in 3 times over the pâte à choux plus the color. 
Finish by the meringue. 
Spread in a frame.
Bake at 170°C/ 338°F for 12 minutes.

Warm up the purée at 40°C/ 104°F with 2/3 of the sugar, then add the 1/3 of the sugar with the pectin (NH325).
Bring it to 85°C/ 185°F and add the lime juice.
Cast it right away on top of the biscuit.

Infuse the chopped Lemon Verbena leaves in the hot heavy cream for 30 minutes. Strain it and recalculate the initial weight. 
Heat the infusion and make a ganache with the Zéphyr white chocolate. Burr mix.
Add the cold heavy cream and burr mix again. 
Let it cool overnight in the fridge and wipe it lightly.
Spread it on the confit and roll.

Combine softened butter, sea salt, brown sugar, then add the almond flour and coconut then finish with the flour.
Spread at 3mm between 2 sheets of parchment paper.
Cut at 3.5 x 5cm for the base.
Bake at 163°C/ 325°F for 10-11 minutes. High Fan.