Cut butter into small pieces and soften at room temperature. Sift flour into a bowl.
Add sugar, salt, vanilla sugar, lemon zest and egg yolks to the center. Knead with your fingertips. Knead in the softened butter. (Shortbread dough should not be kneaded too long).
Shape dough into a ball and chill for one hour. Roll out, cut out cookies and bake at 180° C until light brown.
Boil chocolate with whipped cream and refrigerate for a few hours. Whip the cream with a mixer and pour into a piping bag with a smooth nozzle. Pipe onto the cookies Spitz and cover with the chocolate icing.
Preparation Tip:
Parisian cream can also be stored in the refrigerator for some time, before further processing it only needs to be slightly warmed in a water bath and then whipped again until foamy.
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