Rum Raisin Pastry
Separate eggs. Combine flour, salt, vanilla sugar, sugar and egg yolks and whisk together well. Allow to swell for 30 minutes. Soak raisins in rum. Beat egg whites until stiff.
Stir dough again thoroughly and fold in egg whites and cornflakes. Spread into a large ovenproof skillet and cook in hot butter as thick pancakes.
Once cooked, tear into small pieces. Add rum raisins, sprinkle with powdered sugar and caramelize in a hot oven (oven grill).
Sprinkle with powdered sugar before serving.