Dip sliced the day-old croissants in vanilla syrup. Toast at 350°F for 10 minutes. Set aside to cool.
Step 2
Make the vanilla syrup: Combine sugar, water, vanilla bean, and tangerine peel in a pot. Bring to a boil. Remove from heat and let steep; set aside.
Step 3
Make the creamsicle sabayon: Whip crème fraîche and heavy cream to medium peaks; set aside. In a medium pot over a double boiler, whisk egg yolks, sugar, tangerine zest, vanilla paste, and salt until pale, thick, and fluffy. Gently fold in the whipped cream mixture. Pass through a fine sieve. Chill for 1 hour.
Step 4
Make the coconut mascarpone: In a stand mixer with the paddle attachment, blend mascarpone, confectioners’ sugar, cream cheese, and coconut essence until smooth. Slowly stream in coconut milk until fully incorporated. Set aside.
Step 5
Pipe a base layer of coconut mascarpone into a clean gift tin. Arrange croissant segments upright, using scrap pieces to fill gaps. Pipe additional dollops of coconut cream in an irregular pattern. Spoon the sabayon into various pockets throughout.
Step 6
Finish with fresh citrus segments arranged naturally.
