For the Schilcher soup, cut the puff pastry into strips about 1 cm thin, turn and bake at 180 degrees for about 10 minutes.
For the soup, heat the butter, foam the flour in it and pour in the soup. Simmer for about 10 minutes. Mix the Schilcher with 1 tablespoon sugar, add to the boiling soup and remove from the heat.
Mix egg yolks and whipped cream and gradually stir into the soup. Season with salt, nutmeg and cinnamon.
Arrange the soup in cups, place puff pastry sticks on top and serve with a whipped cream topping.