Mix until white the yolks and the cassonade sugar. Add the
softened butter, the orange zests and finally the sifted flour and
baking powder. Store in a refrigerator (+ 4°C) for several hours.
Roll out the paste to a thickness of 7 mm and cut out rectangles
of 20 cm x 11 cm. Bake in a fan forced oven at 170°C for 25 to 30
minutes, then allow to cool on a grill.

Make a caramel with the sugar and glucose then pour in the
heated cream and the butter and to finish the salt. Return to
the heat for a few minutes to reach a temperature of 103-104°C.

Beat well together the pastry cream with the Cointreau® then
delicately add with a spatula the Chantilly cream.

Spread a thin coat of caramel over each Brittany Sable. Pipe
onto the caramel, using a Saint Honoré nozzle, the Cointreau®
light cream.
To finish: place on the dressed biscuit, 10 Cointreau® light
cream filled choux puffs and salted caramel icecream.