500 g of crystallized sugar
water
100 g of pureed white bean passed through a fine-mesh sieve
100 g of grated almonds
10 egg yolks
500 g of crystallized sugar
water
100 g of pureed white bean passed through a fine-mesh sieve
100 g of grated almonds
10 egg yolks
Bring the sugar to a boil with a little water, let it cook until it reaches the thread point (espadana)
Add the white beans and let them cook for a bit
Add the almonds, let it come to a boil again and remove from heat
Beat the egg yolks and add them to the mixture gradually, stirring constantly
Bring back to a boil and stir until it thickens
Remove from heat
Butter mini cupcake molds with butter, fill with bean pudding or, if desired, line with puff pastry first
Bake in the oven
