Huesos de santo with marzipan and egg-yolk filling

Heat 200 g sugar with 100 g water. Boil for about 1 minute. Gradually stir small amounts of hot syrup into the almonds. Stop adding syrup once the mixture comes together into a mouldable, non-runny paste. Cover and cool for about 2 hours.

Dust the work surface with the shaping 20 g icing sugar. Roll the marzipan about 2.5 mm thick. Mark grooves with a skewer and cut rectangles about 5 × 6 cm. Wrap around a round food-safe wooden handle and join the edges. Remove the handle, stand the tubes upright and dry for at least 4 hours.

While the tubes dry, separate the eggs and lightly beat the 4 yolks in a microwave-safe bowl. Boil the remaining 100 g sugar with 50 g water to 105 °C. Gradually whisk into the yolks. Microwave in 30-second bursts, stirring each time, until thick, about 2.5 minutes in total. Cover the surface, cool slightly and refrigerate for at least 2 hours.

Pipe the cold cream into the dry tubes through a small nozzle. Mix the reserved 150 g icing sugar with the glazing 45 g water. Dip the tubes in the icing, turning with spoons. Set on a rack and dry for at least 5 hours until the icing is firm.