King Sheep Pie

Download and print the crown template here, cut out the crowns and glue the ends. Unroll the puff pastry and chill for 15 minutes. Mix 1 pig of soft butter to obtain softened butter. Incorporate 1 pig of sugar, 2 beaten eggs, vanilla, 1 hen of cornflour and 1 chef of ground almonds with the whisk. Allow to stand at room temperature.

Draw circles in the puff pastry, put the almond cream in a Ziplock bag, cut off the end and pipe it on the puff pastry to form a flower. Add a porcelain figuerine, apply some water to the edges of the dough and cover it with the second puff pastry. Cut the dough into the shape of a 6-petalled flower with the chef's cup, place it on a baking sheet covered with a baking mat, prick it with a fork and brush it with a beaten egg yolk.

Draw circles in the puff pastry, put the almond cream in a freezer bag, cut the end and pipe it on the puff pastry to form a flower. Add a bean, apply 1 dollop of water to the edges of the dough and cover it with the second puff pastry. Cut the dough into the shape of a 6-petalled flower with the chef's cup, place it on a baking sheet covered with a baking mat, prick it with a fork and brush it with a beaten egg yolk.

Form 2 circles in the remaining puff pastry. Pipe the almond cream and add 1 hen chocolate chips on 1 circle, apply a little water on the edges then cover with a round of puff pastry. Cut a small crown in the puff pastry, brush it with beaten egg yolk. Form 3 small circles with the hen cup and cut one in half. Mix 3 egg yolks, 1 hen of cocoa powder and a pinch of salt, then brush the mixture on the circles of dough. Arrange them on the flower dough to form the head, ears and legs of the sheep and add the crown. Bake for 10 minutes at 390°F, then 10 minutes at 340°F. Melt the white chocolate, put it in a parchment paper cone to draw the face of the sheep and place the sugar pearls on the crown.

Draw the face of the little sheep with the melted dark chocolate and a toothpick. Serve and enjoy!