Orange Crème Mousse (Satsuma Mandarin) with Vanilla Butter Cookies or Black Sesame Shortbread Cookie

3/4 cups crème fraiche
1/2 tbsp vanilla
1/2 cups butter
1 1/2 tbsp powdered sugar
1 1/4 cups heavy whipping cream
3/4 cups sugar
1 tbsp honey
1/8 tsp Maldon or fleur de sal
1/4 cups orange juice
3 Tbsp lemon juice
6 each egg yolks
Zest of 1 orange
7 oz all-purpose flour
1 each egg
1 tbsp whole milk
3/4 tsp aluminum free baking powder
1/2 tsp kosher salt
3 1/2 oz vanilla sugar
4 oz unsalted butter
room temperature
4 tsp vanilla extract
1/2 lbs butter
room temperature
1 tsp vanilla
1 pinch nutmeg
1 tsp black sesame seeds
1/4 cup powdered sugar
1/4 cup granulated sugar
1/2 tsp toasted sesame oil
2 cups AP flour
For the Mousse
In advance, whip together cream, crème fraiche, vanilla and sugar to med-soft peaks and reserve in fridge. Separately, cut up the butter and soften in the microwave 5-10 seconds at a time until partially melted; stir until very creamy like mayonnaise. If there’s no microwave, stir in a bowl over hot water, being careful to not completely melt it.
In a heavy-bottomed sauce pan, bring juices, zest, honey and salt to a boil on high heat. Meanwhile, whisk together the yolks and sugar. Temper ~1/2 the boiling liquid into the yolks and add back to the pan. Cook over med heat stirring constantly (with a wooden spoon or heat proof spatula) until thick and bubbling.
Transfer to a bowl and stir the base over an ice bath until about body temp or slightly cooler. Add the creamy butter, using a whisk. Fold in the whipped cream mixture in 3 additions. Put in a piping bag and pipe into serving glasses.
For the Butter Cookies
Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
For the Shortbread Cookies
Using stand mixer or hand mixer, cream butter on low for about 1 minute. Add both sugars, vanilla, sesame oil and nutmeg. Continue to cream on medium-high speed until fluffy and grainy, about 3 minutes, stopping every 30 seconds or so to scrape the sides and ensure even mixing. Turn back to low speed and slowly add the flour and sesame seeds and keep stopping regularly to scrape the sides of the bowl.
Roll out dough between two sheets of plastic wrap or parchment paper until about ½ inch thick. Let it rest and chill on a half sheet pan in the fridge for at least 30 mins.
After the dough has been properly chilled and rested, preheat oven to 375 F. Cut the dough into rounds or any shape that tickles your fancy (just make sure it yields enough for everyone).
Put them on prepared baking sheet with about 1 inch of space in between and put in oven. Bake the cookies for about 10-15 minutes, until the edges are golden. Rotate the baking sheets from top to bottom and front to back halfway through baking. Transfer the cookies to wire rack and let cool before serving.