Rinse morels well in plenty of water about 3-4 times and then soak in 1 l of lukewarm water for about 2 hours. Scoop out morels, cut away impurities, cut in half and rinse again thoroughly. Skim half of the morel water into a bowl and pre-cook the morels for about 15 minutes, strain and set aside about 1 dl of morel water. Dab the morels well with paper towel, measure out 1 dl of sherry, prepare 4 tablespoons of butter, prepare 2 tablespoons of flour, separate the egg yolks from the egg whites, mix the egg yolks well with 1 pinch of salt, Mix the egg whites with 1 pinch of salt, stir briefly and put everything together. In a bowl, melt 4 tablespoons of butter, add 2 tablespoons of flour, stir well, extinguish with the morel water put aside, stir in 1 dl of sherry and the 2 dl of cream and cook to a thick béchamel sauce. Season to taste with pepper, salt, marjoram powder and freshly grated muscatel. Add the morels to the sauce and simmer gently for about 10 minutes at a low temperature. Remove from the heat and cool. Preheat the oven to about 200 degrees hot air or 220 degrees top/bottom heat. Spread the 1st roll of dough on the table, place the dough upside down on it, cut off the protruding dough along the edge with a sharp kitchen knife and put it in the refrigerator with the parchment paper until you are ready to use it. The 2nd roll of dough with the parchment paper
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