Prepare a 10x10 square pan with plastic wrap. Leave enough on the edges to help unmold the cream later. You can really use whatever pan you like but remember that it will determine how thick you dessert will end up.

To prepare the bavarian cream, heat together the milk, cream, and 1 oz of the granulated sugar over medium heat. Bring to a simmer.

Meanwhile, whisk the egg yolks and the rest of the sugar together in an electric mixer until it reaches ribbon stage. It should be thick and pale yellow.

Temper the hot milk mixture into the yolks while whisking. Pour the mixture back into the pot and place over medium heat. Whisk constantly and heat to 185F. Immediately take the pot off the heat and strain the mixture into a bowl. Let it cool until it's just warm.

Meanwhile, bloom the gelatin in 3 tbsp of warm water. Once the custard is is warm, mix in the bloomed gelatin and mix until smooth and the gelatin has melted.

Let the mixture cool completely to room temperature. Fold the whip in the custard mixture. Pour the mixture into the prepared pan and freeze until set.

To prepare the shortbread, paddle together the butter and sugar. just until combined. Add the vanilla extract, salt, and egg. Mix until combined.

Combine the almond or hazelnut meal with the cocoa powder and add it to the mixer in two additions. Be sure to scrape the bottom of the bowl to make sure it's all combined. Finally, add the flour and mix just until combined. Wrap and refrigerate until hard.

Preheat the oven to 350F.

Roll out the shortbread on a floured surface to 4mm thick. I cut my pieces 4x5 inch and 5x1.25 inch pieces but feel free to cut them to whatever size you please. Bake for 12-14 minutes until it's set on the edges. Check half way through the baking to see if any bubbles developed. Pop them with a toothpick when needed.

Portion the frozen bavarian cream to 4.5" x 3.5" pieces or according to how big or small you're creating your books. Trim the edges and cut with a clean hot dry knife. Freeze the pieces until needed.

Arrange the shortbread and cream like a book. Gently press the cookies into the cream to stick. The Bavarian cream will keep it's shape as it comes to room temperature. If your shortbread didn't bake off with clean straight edges, simply trim it with sharp knife or clean it with a microplane.

Melt the white chocolate in a microwave until smooth. Pour into a pipping bag fitting with a small round tip.