Frolline mounted

Foam fit the butter with the icing sugar and aroma.

Add eggs, one at a time, and a pinch of salt.

When the mass has become very foamy, add the flour, a little at a time, using a rubber spatula, as when you incorporate the egg whites, avoiding absolutely that the mass becomes rubbery.

With a sac-à-poche equipped with crevice nozzle (curly or smooth) with a diameter of about 15 mm, forming rosettes, drops, chopsticks, S, or horseshoes, directly on a baking pan thoroughly cleaned or covered with Silicon paper (paper for cooking).

Bake at 180 degrees for about 10 minutes, or just the pastries are beginning to Brown.

You can combine some of these formats with jam and then cover one side with cover-for the most able-or chocolate substitute.