In a medium pot, combine the Butter, Invert Syrup, Vanilla Extract, Milk and Salt.

Heat until the butter is melted.

Strain into a clean bowl and set aside.

Sift together the flour, sugar and yeast.

In a thermomix, temper the eggs to 30°C and emulsify with the butter mixture. Incorporate the flour mixture until the dough is homongeous.

Pour the dough into small shelf-shaped silicone moulds. Bake without humidity at 177°C for 4 minutes.

Rotate the moulds and bake for 3 more minutes to ensure uniform cooking. Remove the oven and allow to cool, then unfold and serve or store in an airtight container.