SWEET SHORTCRUST PASTRY
Rub the cubed butter through the dry ingredients to a crumble. Then add the eggs. Do not over-mix. Using the dough sheeter, immediately roll out the dough between two sheets of baking paper to a thickness of 2.5 cm and leave to rest overnight. Cut out circles of 4.5 cm in diameter, then bake between two baking mats at 155 °C for 20 min. Leave to cool.

VANILLA SPONGE CAKE
Emulsify the ground almonds, vanilla powder, vanilla paste, and sifted icing sugar with the whole eggs. Add the hand-sifted flour.
Whisk the egg whites to a meringue and stiffen with the caster sugar. Fold the meringue into the mixture. Line a 40 x 60 cm mould with baking paper and pour in the sponge batter (800 g/tray) at 180 °C for 8 to 10 min. Leave to cool on a wire rack, then cut out circles of 3.5 cm in diameter.
 

RHUBARB CONFIT
Wash the rhubarb and cut into small pieces. Cook the rhubarb, strawberry puree, sugar, pectin, and lemon juice. Pour the confit into the 3.5 cm diameter silicone pomponette moulds, then top with the circle of sponge cake. Freeze then unmould.
 

VANILLA MOUSSE
In a saucepan, heat the cream and milk, then make a crème anglaise with the egg yolks. Incorporate the hydrated gelatine, white chocolate, and vanilla paste, mix, then chill in a cold room to 21 °C. In the bowl of a mixer fitted with a whisk, lightly whip the remaining cream and gently fold into the crème anglaise. Pipe the mousse into white silicone puck moulds 4.5 cm across and 2.5 cm deep. Smooth over, freeze, then remove from the moulds.
 

VANILLA NEUTRAL GLAZE
Heat the water, lemon juice, and glucose together with the bulk of the sugar to 50 °C. Add pectin X58, mix with the remaining sugar and vanilla paste, then blend using an immersion blender and heat to 85 °C. Cover directly with film and leave to cool for 24 h before use. Heat the glaze to 50 °C, dip the frozen entremets, and then place them on top of the sweet shortcrust pastry.
 

VANILLA WHIPPED GANACHE
Bring 1/3 of the cream to a boil with the glucose, trimoline, and fleur de sel. Pour over the white chocolate, then blend as you add the remaining cream and the vanilla paste. Chill overnight in the refrigerator. Emulsify the whipped ganache to a silky texture, then add to a piping bag fitted with a No. 10 tip. Pipe out spheres onto the frozen entremets, then make an indent in the sphere and pipe in a little of the confit.
 

DECORATION
Cut the rhubarb into pieces and use a mandolin to slice them thinly. Pour over the sugar and boiled water and allow to cool. Place the slices of poached rhubarb into a curved mould and dry overnight in an oven. Garnish the entremets with a rhubarb chip, and top with some Oxalis and white Allymis shoots.