- 200 grams
- 3 tablespoons
- 1 teaspoon
- 1 pinch
- 2 tablespoons
- Pastry flour (for the work surface)
- Clarified butter (for sautéing)
- Powdered sugar (for dusting)
In a bowl, sift together the flour, baking powder and salt. Stir in the egg yolks, cream and rum and knead until smooth and firm. Place on a floured surface, roll out thinly and with a fluted pastry wheel, cut into 2 x12 cm (approximately 3/4 x 5-inch) strips.
Make a cut in the center of each strip and pull one end of the strip through the cut to make a loop.
Heat the clarified butter in a large pan to 170°C (approximately 350°F) and working in batches, fry the strips until golden brown, 2-3 minutes. Drain on paper towels and serve dusted with powdered sugar.