The milk and vanilla seeds go to the boiling point.
Add the soft butter, mix and set aside.
In another bowl, mix the sugar with the egg and yolks.
We pour the liqueur, add the flour, salt and mix until we only have cocoons.
Gradually pour the milk mixture with vanilla and butter, mix again until we have a fine composition.
We cover the dough with foil and refrigerate for 24 hours.
Grease the shapes with butter, then fill with dough and bake for 10 minutes, temperature 250 C, reduce the temperature to 180 C and bake 40-60 minutes.
Leave for 30 minutes before serving.
Enjoy your meal!
