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1
With an electric mixer, beat the egg yolks and sugar until pale.
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2
Add the softened butter and mix.
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3
When the mixture is smooth, add the sifted flour, salt and baking powder.
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4
Beat quickly to get a smooth dough.
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5
Wrap the dough in plastic and let rest for 2 hours in the refrigerator.
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6
Preheat oven to 180 degrees Celsius.
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7
Roll out the dough 5 mm thick on top of a floured parchment paper.
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8
Lightly grease pastry rings. Arrange them on a baking sheet.
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9
Cut circles dough and fit them inside the pastry rings.
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10
Bake for 15 minutes.
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11
Let cool.
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12
Split the vanilla bean in half lengthwise and scrape out the seeds using a knife.
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13
Boil the milk and add vanilla seeds.
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14
Remove from heat and let steep for 10 minutes.
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15
Mix the egg, the sugar and cornstarch.
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16
Strain the milk through a sieve and boil again.
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17
Gradually add the egg/sugar mixture, stirring vigorously.
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18
Cook for 3 minutes over low heat.
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19
Remove from heat and add butter and orange blossom water.
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20
Transfer the cream to a large bowl, wrap with a plastic film and let cool in the refrigerator for 2 hours.
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21
Before using, whip it quickly.
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22
To serve, place one cookie and spread with 1 tablespoon of custard.
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23
Gently top with raspberries and sprinkle with confectioner's sugar.
