Castor sugar
Egg yolks
Whole eggs
Egg whites
Castor sugar
Unblanched crushed
almonds
Patato flour
Plain flour

Method :
1) Cream together egg yolks, sugar and whole eggs
2) Sift patato flour and plain flour then mix to the unblanched crushed almonds
3) Whisk egg whites with firstly 1/3 sugar then add the remaining 2/3.
4) Mix 1 with 3 then add 2
5) Back in a circles 160 ø, 3cm high at 170°C for 50 minutes oven vents open.

Method :
1) Heat the milk to 60°C, icing sugar, add the gelatines leaves softened in cold water then the almond paste.
2) Whisk the thikened cream
3) Mix 1 with 2.

Pink Rhubarb stalks
Castor sugar
Sévarome Vanilla bean

Strawberries
Gelatine leaves

1 kg+400 g
450 g
1 gousse

700 g
24 g

Method :
1) Boil together the rhubarb (1kg) castor sugar split vanilla bean and strawberries and cook until all liquid has evapored. Add the remaining rhubarb and re-cook until rhubarb is tender but not crunchy.
2) Add the gelatine previously softened in cold water, mould into circles 160 mm ø then freeze.

Method :
1) Grind finely the almond meal and the icing sugar then sift twice.
2) Whisk the egg whites with all the sugar then add red colouring until a pink colour is obtained.
3) Mix 1 with 2, until the mix is smooth and shiny.
4) Pipe rounds on a tray, 10 high by 8 wide, then bake at 200°C then down to 180°C, with vents open.