Shortbread

• 250g The Delicious
• 250g Vanoise icing sugar
• 500g flour
• 5g Vanoise baking powder (100g)
• 2 eggs

- In the mixer bowl, mix the delicious, icing sugar, flour and baking powder: sand all the ingredients well.

- Add the eggs, mix gently to have a homogeneous paste.

 - Film and keep cool.

Plan Device

• 12 eggs
• 400g powdered sugar
•  240g Vanoise cream powder
• 10g Vanilla paste Vanoise
•  600g Vanoise whipping cream
•  2,4Kg milk
• 20g lemon zest

- Mix the eggs + 200g of sugar, add the cream powder and the vanilla, mix well without bleaching the eggs. - Add the whipping cream. - Boil the milk and the rest of the sugar. - Pour the boiling milk over the previous mixture. - Return to the heat to cook the cream.

Assembly and finishing

- Roll out the shortbread dough over 3 mm, darken the mold and crumble for a while in the fridge.

 - Pour the lukewarm cream, smooth with a spatula and refrigerate and all for 1 hour.

- Bake for 30 min at 220 ° C.

 - Let cool completely before going out of fashion.