Products:
- 1 packet of butter biscuits
- round almond flakes
- For the cream:
- 1 yolk
- 1 egg
- 250 ml of milk
- 3 tbsp sugar
- 3 tbsp starch
- 2 tbsp butter
- 1 vanilla
Preparation:
First prepare the cream Heat the milk. In a bowl, beat the egg, yolk, sugar, add the starch. Add the heated milk in a thin stream to the egg mixture. Mess up. Return the saucepan to the stove and stir until creamy. About 3-4 minutes in total.
Remove from heat. Add the vanilla. After a little stirring, add the butter. Mess up. Allow the cream to cool completely.
For each cupcake you need two cookies. Apply one on top. Go blind. Spread on top and sides. Roll in the almond chips. And the cupcake is ready.
If you have any cream left over, you can serve it separately, arranged with fruit or sprinkled with almond chips.
You can also use the cream for cakes and other sweets.
Bon appetit!
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