Breton shortbread, tiramisu cream, vanilla citrus |

Preparation time: 45 min

Preheat your four at 360 °F

• Sablé Breton

  With a stand mixer, mix the egg yolks and sugar. Next add the butter and finally the dry ingredients. Once completely incorporated, place the mixture in a piping bag and put it in the fridge.

  Butter the ring molds and place them on a baking sheet with parchment paper. Fill them to 1/4 and then place the baking sheet in the oven. It should take roughly 15-20 minutes to cook, and they should be done with a nice golden brown color.

  Remove the ring molds as soon as you remove the sheet from the oven, wait 5 minutes, and then cut them in half, lengthwise.

• Mascarpone cream

  In a mixing bowl, with a whisk, mix the egg yolks and sugar until they whiten. Incorporate the mascarpone and the cream and whip until you get a firm final result. Place in a piping bag and keep refrigerated until use.

• Vanilla infused citrus

  With a paring knife, remove the peel all the way to the supremes of the citrus. Remove the supremes while making sure you have no white on the backs of them. Grate the vanilla bean and gently mix it into the bowl with the citrus supremes.

• Plating

  Make a nice ball of mascarpone cream on top of the sablé cookies. Gently deposit the supremes on either side of the cookie and sprinkle lime zest on top.