Goronflots

Butter some small tin hexagonal-shaped molds with clarified butter; fill them about three-quarters full with Savarin paste (No. 148); stand them in a mild temperature to have the paste rise as high as the edge, then cook in a moderate oven. Remove and unmold as soon as done; leave to cool and afterward dip each one in a syrup of almond milk (No. 4) with kirsch.