Base

Put the Genoise together with the eggs and water in the mixer and whip for 6 minutes on the fast speed with the whisk.
Then reduce the speed and pour in the butter and glucose, which you have heated previously.
Finally add the cashew nut and homogenize with rubber spatula.
Bake at 180 °C for 9 minutes.

Shortcrust
In the bowl of the mixer, beat all the ingredients together with the flat beater until it becomes a homogeneous dough.
Roll out 3mm thick dough between 2 sheets of greaseproof paper, cut with the desired coup-pat and bake at 170 °C for about 15'.
Cream
Beat the whipped cream until stiff.
In the mixer bowl, beat the first 3 ingredients with the whisk attachment on high speed for 5 minutes. Homogenize with the whipped cream and Pasta Coco Piu.

Mango coulis
Moisten the silicone sheets.
Heat all the ingredients together in the microwave and simmer.
Put the cake in the desired silicone mold and freeze.

Covering
Boil the first 2 ingredients and remove.
Homogenize with the cold jelly and work.
Setup
After you have frozen the mango coulis in a silicone mold, put the cream, close with the sponge cake and freeze.
Glaze with the topping, place the paste on the sable and garnish at will.