Prepare the dough: sift the flour twice in a large bowl. Dissolve the yeast in lukewarm milk, then pour over the flour. Put the beaten egg, oil, sugar and essences. Mix well with a wooden spoon. Cover the bowl and put it back in a warm place to increase the dough (30 minutes).
Meanwhile, prepare the syrup: caramelize the sugar, then quench with water (about 2 cups) and leave until completely dissolved. Let cool, then add a few drops of lemon juice, essences and honey.
The aluminum molds are placed in a large tray, then in each one a spoonful of dough is placed. Bake until browned (test the inside with a toothpick). They are cooled, then a cap is cut and dipped in syrup.
Fill with whipped cream (and possibly jam).