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In a small bowl, dilute the yeast in 3 tablespoons of warm milk. Separate the yolks from the egg whites. Beat the eggs with a fork and add them to the yeast mixture.
Put the milk and butter into the bowl with the Kneading/crushing blade attachment. Lock the lid with the stopper and set on Speed 3 at 35°C for 3 minutes.
Add the cornflour and salt. Lock the lid with the stopper and set on Speed 3 at 35°C for 3 minutes.
Pour in the egg and yeast mixture. Lock the lid with stopper and set on Speed 5 for 30 seconds.
Pour everything into a bowl and wash the bowl.
Pour the egg whites into the bowl with the Mixer attached. Lock the lid with the stopper and set on Speed 8 for 3 minutes.
Incorporate the egg whites into the previous mixture using a spatula.
Preheat the oven to 180°C.
Pour the mixture into rectangular silicone moulds until there is 1 cm of space left at the top of the mould.
Sprinkle with seeds and bake for 25 minutes.
Leave to cool down before removing from the mould and placing on a wire rack.