Cream butter, sugar and yolks with a pinch of salt. Add the curd cheese and finally fold in the breadcrumbs.
Mix all ingredients and refrigerate. Then form 1 cm diameter balls and cover with the curd dough.
Whisk the egg yolks and sugar until foamy, add to the warmed cream, and pull off to a rose over low heat. Season to taste with gingerbread spice and rum.
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