For the tiles:
1. In a bowl, mix the sugars with the egg white, then add the melted butter and buckwheat flour.
2. Spread the tile thinly on a baking sheet, over the entire sheet.
3. Finely grate the hazelnuts using a grater.
4. Cook everything for 6 to 8 minutes at 180°C.
5. Let everything cool.
For the fig compote:
1. Roughly chop the figs, put everything in a saucepan and cook over very low heat, with the orange juice and Timut pepper.
2. Once the mixture is stewed, mix everything together, then leave to cool, add the ylang-ylang cream.
3. Provide fresh figs as needed
Finishing:
1. Place a buckwheat tile, then poach the fig compote along the length of the tile, repeat this operation twice, then finish with a buckwheat tile.
2. Between the layers add pieces of figs.
3. Finish with grated hazelnuts, a hint of fig and dried jasmine petals.
