Shortbread with Chantilly Cream and Chocolate Ganache

Preparation

• Mix the flour and cocoa and add the softened butter to the mixture.
• Add the eggs, the vanilla and leave to rest in the fridge for about an hour.
• Line a 24 cm square baking pan with the dough and place in the freezer for half an hour.
• Bake at 180 °C for 20 minutes.

Prepare the Custard:

• Cut the vanilla pod lengthwise and cut the seeds with the knife blade. Pour the milk into a pan with the vanilla pod and seeds, then bring to a boil slowly over low heat.
• In a thick-bottomed pot, mix the egg yolks and the sugar with a hand whisk, add the flour and mix well until the mixture is light and fluffy. As soon as the milk starts to boil, pour it into the pan with the egg mixture, filtering it with a colander in 2 times, first a small part to dilute the egg mixture and then the rest. Mix well and place over the heat.
• Cook the cream, stirring constantly so as not to form lumps. As soon as the cream begins to thicken, lower the heat and continue stirring until it is creamy… it will take a few minutes.
• Whip the fresh cream. Once the custard has cooled, add 200 ml of whipped cream.
• Add the remaining 100 ml to the previously blended Cremadelizia Biscokrok Babbi to form the chocolate ganache.
• Make the cake pouring a light layer of cherry jam on the bottom of the pastry, immediately after the very cold Chantilly cream and, finally, with the sac-à-poche, garnish the pastry with the chocolate ganache (to taste).