Difficulty:[usr 1]
This recipe can be made with cooked milk cream or, instead, with a pot of fresh cream.
Pour the contents into a terrine. Fill the pot or bowl:
1 time flour,
1 more time of sugar.
Mix with cream.
Add a pinch of salt.
Mix everything with a hand whisk, so as to obtain
a creamy paste.
Oil the baking sheet. Arrange small heaps of dough using a small spoon
in small quantities at a time, because,
when heated, the dough spreads.
Bake in a hot oven for 8 to 10 minutes.
Pull out the hot cakes.
Roll them into small cigarettes or lay them on a roller
pastry so as to shape them
tiled.
Let them cool and store them in a tin.
These cupcakes can be served
for tea or to accompany compotes or creams.
Source; Good Desserts. Claire Mignieres
