Follow the instructions from the recipe link above and pipe flat, round discs onto a parchment or silicone line baking sheet, using a plain tip. You can use a small offset spatula to smooth and level the discs after piping. Using a decorative tip, like a 1B or French, pipe a wall around the outer edge of the disc. Bake as per recipe.

Add cream and glucose to a medium saucepan and bring to a light boil.

Gradually whisk in the egg yolks.

Pour the mixture over the white chocolate, while still hot and stir with a whisk until smooth and homogeneous. If all the chocolate does not melt, place the bowl over a pot of simmering water and stir until melted, or use an immersion blender.

Stir in lime juice and allow to cool.