Cream Cup

Prepare the almonds for the marzipan: let them sit, uncovered, for 3 days to dry out

Then, grind the almonds and pass them through a fine-mesh sieve. Reserve

Prepare the egg mixture for making the cream cup's filling: in a saucepan, combine the sugar and water and bring to a boil, then reduce heat and simmer until the mixture reaches the desired consistency (test by dropping a small amount of the mixture into cold water - if it forms a thin thread that breaks easily, it's ready)

Remove from heat and let cool

Add the coconut milk and egg yolks

Stir constantly over low heat until the mixture thickens and comes away from the sides of the pan

Remove from heat and let cool slightly

Check if it's reached the correct consistency for rolling out

Transfer the egg mixture to a refrigerator and let cool completely

Take 1/2 tablespoon of the mixture at a time and roll out into small cylinders (miolo). Reserve

Make the marzipan: in a saucepan, combine the water and sugar and bring to a boil, then reduce heat and simmer until the mixture reaches the desired consistency (when it forms a thick thread that doesn't break easily)

Add the lemon juice and stir

Remove from heat and let cool

Pour the cooled marzipan over the reserved almonds and knead on a surface until it comes together in a ball

Roll out the dough very thinly with a rolling pin and cut into 6-centimeter rounds

Take each round and shape into a cream cup, wrapping the filling of egg mixture inside

Place the cream cup into a paper-lined stick

Yield: 100 units.