Magic Wands

The butter should be fully melted before the liquid comes to a boil.

It’s best to quickly sieve the flour first so the dough becomes extra smooth.

Start with a wooden spoon and, if necessary, briefly work the dough with your hands while it’s still warm.

Pressed flat, the dough cools faster and more evenly.

For conventional heat, place the tray in the middle; with fan heat, make sure the sticks have enough space apart.

The more uniform the thickness, the more evenly the magic wands will brown.

Brush only lightly so the egg yolk doesn’t run down the sides.

Keep an eye on them towards the end: thin sticks often brown very quickly in the last 2–3 minutes.

On the rack they stay crisp and won’t become soggy from condensation.

Make sure no water gets into the chocolate, otherwise it can become lumpy.

Put the sprinkles in a narrow glass — this makes it easier to coat the ends neatly.

Let them dry at room temperature; in the fridge chocolate can later develop grey streaks.