PREPARATION

Weigh after the first proving pieces of 50 g, and ball them. Place the balls on a greased baking tray and press equally flat. Cover them with a cloth and plastic film and let rise for 20 minutes.

Press after 20 minutes, the beads in the middle so that a hole is created. Cover them again with cloth and foil and let rise for 10 minutes. Repeat this after with 15 minutes of rising.

Brush the pastry up with beaten egg and fill the holes with cold cream. If desired, cover the top with any fruit pieces. Let them still rise about 15 minutes (not covered) and bake them for 10 minutes at 230°C.

After baking sprinkle them with icing sugar.