TELL ME YES

Procedure: Make sure the butter is at a temperature of +4°C. Sift the flour with the
powdered sugar. In a planetary mixer fitted with a paddle attachment, mix the powders with the cold butter
cut into small cubes and vanilla. Leave to mix until a sandy mixture is obtained.
Add the eggs in one go and leave to mix just enough to obtain a mixture
tied and soft. Weigh 1000 g of shortcrust pastry and roll them out between two sheets of paper
oven 60cm x 40cm at a thickness of 2.5mm. Store in the freezer.

heat the puree with the sugar to 70C° then add the gelatine previously
rehydrated, the lemon zests then emulsify with a mixer. Pour into a silicone mold a
ball and knock down.

Heat the champagne in a double-bottomed saucepan to 90°C. Apart
mix the granulated sugar with the egg yolks and the pulp of the vanilla pod then pour everything in
on champagne. Cook up to 82°C, stirring continuously with a whisk. Out of
heat, add the previously rehydrated gelatine and leave to cool in the blast chiller with
the film in contact. When the crème anglaise has reached 35°C, lighten it with the cream
semi-whipped and lastly add the finely chopped semi-candied strawberries