This recipe is not complicated, you just need to follow it to the letter and you will have no problem.
1 In a bowl, crack your eggs then add your sugars and mix with a whisk, then turn on the oven to 170°(th 5-6).
2 Heat a large saucepan filled halfway with water so that your bowl can sit in it (water bath).
3 Place your bowl in the hot water (water bath) and with an electric whisk beat your mixture until it is lukewarm, then remove it from the water bath and continue with the electric whisk on your work surface until your "mixture" is completely cold (approximately 15 minutes). it will then stretch like a ribbon.
4 Then remove the whisk and replace it with a wooden spatula, sprinkle the flour in a rain-like manner, mix it by lifting and cutting the dough then you can add the melted butter doing the same.
5 Pour into 1 or 2 round non-stick or flexipan molds, then bake for approximately 35 minutes in the middle of the oven.
To test the cooking, insert a needle in the center, it must come out dry and hot otherwise continue cooking a bit longer
a little tip: do not close your oven completely, wedge a cork to leave a small opening which will promote the mixture of air and heat beneficial to this type of pastry
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