Pull the puff pastry dough out very thin and cut strips about 3 cm diametre to be rolled in the moulds, starting with the base. Paint with the yolk dissolved in water and cook in the oven at 200ºC for 7-10 minutes. Remove the moulds and leave to cool. Fill with the cream and the
cherry coulis.
Cream:
Beat the yolks with the sugar, add the corn flour and dissolve with 1/4 of the cold milk. Heat the rest with the cinnamon, add to the previous mixture and cook until thick. Put in a bowl and leave to cool stirring from time to time.
Coulis:
Mash the boned
cherries with the sugar and the lemon juice.