For the dough
250g of flour
water with a pinch of salt
150g of butter or margarine
1 egg yolk
For the filling
1/2 liter of heavy cream
9 large eggs
9 tablespoons (of soup) of sugar
For the dough
250g of flour
water with a pinch of salt
150g of butter or margarine
1 egg yolk
For the filling
1/2 liter of heavy cream
9 large eggs
9 tablespoons (of soup) of sugar
For the dough
Place the flour on a work surface
Make a depression in the middle and add the egg yolk and sufficient water to obtain a pliable dough
Knead the dough and cover it with 50g of butter or margarine
Fold the dough so that you get three layers of dough
(Fold one part over the middle and the other on top.) Repeat this operation twice, always spreading 50g of butter or margarine
Open the dough again, spread the butter, and roll it out like a roulade
Cut the roulade into slices 2cm thick, if the molds are small, and slightly thicker, if they are larger
Place a sheet of dough in each mold
Stretch the dough inside the mold to cover it
For the filling
Mix the eggs, heavy cream, and sugar, and heat it over low heat in a bain-marie until thickened
Add a little of the filling to each prepared mold
Bake until well toasted
After cooling, dust with cinnamon.
