– Separate the egg-whites and yolks. Grind the yolks with the sugar powder, beat the egg-whites.

– Mix the flour with the starch.

– Add the zest to the yolks, mix with the flour and vanilla sugar, pour the beaten egg-whites and mix.

– Put the pastry in 3 inch (8 cm) rings on a parchment papered baking tray and bake for 20 minutes. Cool.

– Jam the bouchée and stick together by twos. Decorate with the strawberries, mint leaves and sprinkle with the sugar powder.