Heat 3 litres of milk with 100 g of sugar. Bring to a boil. Pour the Plombière over the hot milk while stirring vigorously with a whisk.

Mix all ingredients above in a bowl. Divide the dough into two moulds of the same shape and size, without forgetting to place a parchment paper in them beforehand…

Mix and sift together: almond flour and confectioner’s sugar. Whisk together: egg whites, powdered egg whites and caster sugar …