1. Sweet vanilla lemon paste

300g delicious

190g icing sugar

· 60g almond powder

2g salt

116g eggs

500g flour

20g lemon zest

20g vanilla paste

Gilding

80g egg yolks

20g unsweetened whipping cream

10g vanilla sugar

Blanch the delicious, icing sugar, almond powder, salt, vanilla paste and zest

Add the eggs one by one, finish with the flour, do not cross film and keep cool

Lower over 3 min, darken the bottoms on two parts and leave to crust overnight

Bake 25 min at 160 ° brown and bake another 15 min at 160 °

2. Dacquoise almond cookie

260g egg white

260g invert sugar

80g icing sugar

220g almond powder

60g flour

Whisk the white and invert sugar in a flexible meringue

Gently fold in the powders

Cook 13 min at 180 °

3. Citrus ganache

350g citrus juice

160g whipping cream

110g glucose

1kg Vanoise white chocolate

Heat the glucose and citrus juice pour over the chocolate to create the emulsion

Heat the cream and pour over the 1st preparation

Mix well, citrus supremes for garnish and sliced ​​pistachios