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1
Shortbread Preparation:
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In a large bowl, whisk the egg yolks and the sugar until the mixture is pale.
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Mix in the butter.
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When the mixture is smooth, add the flour and the baking powder. Mix well until you have a smooth dough. Wrap it in plastic and refrigerate for 2 hours.
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5
Preheat oven to 356F.
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Remove the dough from the refrigerator and allow to come to room temperature for about 10 minutes.
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Roll out the dough to 5 centimeters thick on a piece of lightly floured parchment paper.
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Grease your pastry rings and cut the dough with these forms and place the dough (still in the pastry rings) on a baking sheet lined with parchment paper.
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It is important to cook the shortbread in the rings so they won't become misshaped during cooking.
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Bake for 15 minutes, cool on a wire rack, then unmold.
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For the Vanilla Custard:
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Split the vanilla pod and scrape out the seeds with the tip of a knife.
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In a saucepan, boil the milk and add the vanilla seeds.
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Remove from heat, cover and let steep for 10 minutes.
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In a large bowl, mix the egg, caster sugar and cornstarch.
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Bring the milk to a boil again, add cornstarch mixture, stir constantly.
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Boil for 3 minutes over low heat so that the mixture thickens, stir continuously.
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Remove from heat and add butter. Pour the cream into a large bowl, cover with plastic wrap touching the cream to avoid a skin forming on the surface of the cream. Refrigerate for at least 2 hours.
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19
Orange Blossom Cream Preparation:
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Soak gelatin in cold water, drain and then melt in the microwave in a small bowl with orange flower water. Stir well with a fork to make sure the gelatin is melted.
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Whip the creme fraiche.
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Slightly stir the vanilla custard.
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Take a small amount of vanilla custard and add the gelatinized orange blossom water. Once the mixture is smooth, add the remaining vanilla custard.
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Add whipped creme fraiche, mix gently, and refrigerate for 1 hour.
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25
Spread a layer of orange flower cream on each shortbread.
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26
Wash and dry figs, cut into 6 or 8 pieces (depending on size of the figs).
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Arrange the figs and raspberries in the center of the shortbread on top of the cream, sprinkle with powdered sugar.
