Breton shortbread with strawberries and Chantilly

Preparation

For the biscuits

1. Add the sugar, flour and yeast into a large bowl.

2. Gradually add in the softened butter in small pieces, mixing by hand.

3. Add in the 3 egg yolks and mix until you can form a ball of dough.

4. Roll out the dough over 2 sheets of baking paper, and cut into circles using a 6cm pastry cutter.

5. 5. Leave the cut-out circles on the paper and bake for 10 minutes in a hot oven (180°C) until the biscuits turn golden brown.

For the whipped cream

1. To make the Chantilly cream, whip the mascarpone, cream and sugar until you have obtained a light, airy consistency. Place in the fridge to set.

2. Wash the strawberries and remove the leaves. Cut in half (or quarters for larger berries).

For dressage

1. Top each shortbread biscuit with Chantilly cream and a few pieces of strawberry.