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Mix together the cream, white wine and sugar until the sugar dissolves. Add the flour and a pinch of salt. Mix to form a smooth dough.
Cover and set aside to rest for 2 hours. Add the Kirsch. Pre-heat the appliance.
Add 1 tablespoon of dough for large bricelets. Cook for 2-3 mins. Roll the bricelets around a pencil or cone shaped mould while they are still hot. Leave to cool.
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