– Grind the softened butter with the sugar powder. Add the beaten yolks and mix. Stirring continuously, add the almonds, flour, lemon zest and beat. Cool for 1 hour.

– Fill the baking cups with the pastry and bake over average heat until ready.

– Melt part of the chocolate over water bath and pour into the cream. Mix and set aside for a while. Pour the cream on the pastries. Decorate with a chocolate flower, caramel and anise starlets.