An old sweet, first commercialized back in 1860 in Avila (Castilla Leon) and still very popular.
- 8 egg yolks.
- 150 gr. white sugar.
- Icing sugar.
- 80 ml. water.
Put the water and white sugar in a saucepan at low heat, bring to boil and stir with a wooden spoon until the syrup reduces. You will know that is ready when you put it between your fingers and the syrup forms a little flat pearl, or if we drop a little syrup into cold water forms a soft ball. Around 120 degrees. Be careful.
In another saucepan, at low heat, put the egg yolks and whisk them well, slowly add the syrup while stirring constantly. Stir until the mix sets and becomes thicker.
Spread the mix on a grease proof baking paper, on a flat surface. Sprinkle icing sugar on top and let it cool down about 30 min. Form little balls and batter in icing sugar.
Keep in the fridge and enjoy!