Mix with flat whisk.
Once homogeneous, sieve mixture.

Add to mixture..

Deep freeze, crumble on a tray and bake at 160°C for 12 min.

Peel off and cut 8 mm dices.
Keep for presentation.

Make a crème patissière.

Add once melted.

Add.

Put in piping bag.

Mix and heat up.

Melt and add.

Add.

Blend and keep hot.

Heat until 50°C

Add. Bring to a boil.

Add. Spread out in a 40x30 cm frame.

Cut 2 cm discs.