1 egg yolk
2 tbsp rum
Cream for the filling:
1 sachet of vanilla sugar
40g icing sugar
1 tbsp rum
1.Cook the custard. To do this, RUB the yolks with the sugar and flour.
2.Milk glaze with sugar and vanilla sugar to a boil.
Pour in the yolks and stir well.
3.Pour back into the pan and simmer until the cream thickens like that.
4.Pour in the rum, stir.
5.Let cool, covered with a film close to the surface.
7.Add it to the cooled cream.
8.For the pastry RUB the butter with the sugar and rum.
9.Add the egg and egg yolk, stir.
10.Fold in the flour and knead the dough.
11.Let it soak for 20 minutes, covering film.
12.Roll one third of dough and put into a form so that an overhang is created.
Fill poppy cream.
13.Roll out the remaining dough and cover the pie.
Slide the rolling pin around the edges to seal layers of dough.
14.Puncture wand holes to allow steam to escape. Can sdclt jewelry from the remnants of dough.
15.Bake at 160C for 40 minutes. I, by the way, a bit overexposed. I like it when the cake lighter.
16.Before cutting cool completely.