Melt the butter, do not let it get hot! Stir in sugar, make a batter with sifted flour and egg yolk. Chill the shortcrust pastry.
Then knead the dough until smooth. Make small-finger-thick rolls of about 3 - 4 cm, place on the baking sheet. Bake at 170 ° C for about 10 minutes until golden.
Melt the cake icing in a water bath. (Temper the couverture!) Dip the cooled stems in half, wipe them off well so that the feet do not become too large. Allow to set on baking paper.
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