These french pastries originate from Bordeaux and I am addicted to them. Since I live in Scandinavia you are confined to making them yourself, which I am. I'm looking for tips and tricks.
Copper tin molds or silicone flexipan? With holes or without?
Does the quality rum matter (I use a good quality dark rum but not the priciest).
Should they be with or without bitter almonds?
Any other tips would be appreciated.