For the filling:
2 liters of milk
1/2 cup of vinegar
6 egg yolks
1 large egg white
1 1/2 cups of sugar
1 tablespoon of butter
1 tablespoon of wheat flour
confectioner's sugar
For the dough:
1 2/3 cups of wheat flour (250g)
3 small egg yolks
1 1/2 tablespoons of butter
1/2 tablespoon of sugar
a pinch of salt
6 tablespoons of warm water
For the filling:
2 liters of milk
1/2 cup of vinegar
6 egg yolks
1 large egg white
1 1/2 cups of sugar
1 tablespoon of butter
1 tablespoon of wheat flour
confectioner's sugar
For the dough:
1 2/3 cups of wheat flour (250g)
3 small egg yolks
1 1/2 tablespoons of butter
1/2 tablespoon of sugar
a pinch of salt
6 tablespoons of warm water
The filling should be prepared the night before or at least 6 hours in advance
In a saucepan, combine the milk with the vinegar and bring to a simmer
Do not let it boil
As it warms up, the milk will curdle and form a yellowish serum
Remove from heat and let sit for 30 minutes
Strain through cheesecloth
Drape the cloth over a bowl, forming a sack shape
Let it drip under cold running water for a few minutes
Squeeze gently and hang the bag to finish draining
When the dough is well dried, knead it until it's fine
Combine the egg yolks, sugar, butter, flour, and salt, mixing well
Place the mixture in a saucepan and bring to a low simmer, stirring occasionally
Remove from heat and let cool slightly
Then pass the mixture through a fine-mesh sieve
If making the dough for the next day, keep the mixture refrigerated
For the dough: Place flour in a bowl
Make a depression and add eggs, butter, sugar, salt, and warm water
Use your fingers to mix the flour delicately until you get a pliable dough that can be opened
If necessary, add a little more flour
Cover with a cloth and let rest for 30 minutes
Open the dough fine and line muffin tin cups with capacity of 4 tablespoons of water
Add the filling and bake in a moderate oven (180°C) preheated for about 45 minutes
After baking, remove from molds and dust with confectioner's sugar
Yield: 24 cheesecakes.
