Mix cooled slightly butter with icing sugar and salt.
Add almond powder, then egg.
Finish by adding the flour and vanilla.
Let rest a whole night.
The next day, roll out the dough to a 2 mm thickness and line
a pie plate.

Heat cream, glucose and sugar.
Pour on the chocolate. Let cool.
To 40°C, add butter and mix.

Boil water, milk, butter, salt and sugar.
Add flour. Put back on the stove and stir briskly so the water in
the dough will evaporate.
Off the heat, add gradually eggs.
Form small puffs and bake for 35 minutes to 180°C.

Mix together cornflour and cream powder. Add milk (1), then
egg yolks. Heat the mixture: milk (2), cream, vanilla and sugar.
When the mixture reaches boiling point, pour on the egg yolks
and mix immediately. Heat again. Add butter.
Cover directly on the cream and cool quickly in the fridge.
When the custard has cooled, stir Cointreau® while smoothing
with a whisk.

Form approximately 10 small puffs, topped with Cointreau®
custard on a bed of shortbread.
Heat gently ganache before covering puffs.
Finishing according the Chef’s inspiration.