1.Beat the egg yolks with the sugar and mix well.
2.Add, one at a time soft butter, flour, salt, vanilla and ammonia dissolved in a some warm milk.
3.Wrap the dough in plastic wrap and leave in the refrigerator for a couple of hours.
1.Heat the milk with the vanilla.
2.Whisk the egg yolks with the sugar and add the flour a bit at a time. Slowly pour hot milk
3.Cook over low heat until you have a thick cream. When ready remove from heat and let cool.
1.Roll out the pastry and cut it in small oval shapes, one slightly bigger.
2.Place the bigger ones in the buttered moulds.
3.Fill with pastry cream. Cover them with the smaller ones and seal them securely.
4.Brush them with egg yolk. Bake at 220 degrees for 15 minutes.
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