Breton snack bar

1 / Slightly cream the butter and pour into a mixer bowl with the spatula.
2 / Add the icing sugar and mix at a low speed until it is completely integrated.
3 / Keep adding the egg yolks and then the flour with the starch previously sieved.
4 / Once the mixture is completely homogeneous but not emulsified, pour it into a piping bag.
5 / Pour 30gr of butter into each mould.
6 / Baking: 160ºC – 12 minutes – open air intake – medium ventilation.
7 / Freeze once cooked. 

1 / Melt all the ingredients at 45ºC.
2 / Pre-crystallize at 31ºC and set aside to coat the biscuit.