Parfum cuberdon

Cuberdon mousse: Dissolve the gelatine leaves in water and mix them under the crème patisserie. Add the cuberdon syrup. Gently mix shortbread, half-whipped chantilly uand Bretoens dough. Whip up the egg yolks. Whip up the St-Allery cream dough loosely with a a bit of ​salt and add to the whipped egg yolks.

Sift the flour ​​with the ​baking powder and add it to the mix. Wrap the dough in cling film and let it rest a night in the fridge. Roll the dough (4 mm thick) and cut circles out with the size of the base of the mold. Bake them for 25 minutes at 160 °C.

  Raspberry jelly: Dissolve the gelatine in raspberry coulis, pour into a mold (2 mm thick) and let it stiffen. Then insert circles with a diameter of 3 cm.  

Biscuit: Let the biscuit dough defrost. Cut out circles with a diameter of 4 cm and sprinkle ​with raspberry syrup. The building: Rob in the forms with cuberdon mousse. Fill them half with​ cuberdon mousse, then top with a slice of raspberry coulis and then a slice of biscuit​. Fill them ​further with mousse and leave them to coagulate in the freezer.

Take them out of the mold and stick them ​on a slice of Bretoens dough. Spray off ​with pink velvet ​​and finish with a crumble of cuberdon.