Stir together flour and whipping cream. Add egg yolks, baking powder and a little salt. While kneading, gradually add lukewarm water until the dough takes on a rubbery consistency.
Roll out the dough on a floured work surface and cut into delicate strips. Score each strip in the center and pull one of the ends through the gap.
Heat the lard in a large saucepan until very hot. First drop in a strip on a trial basis: if it floats to the top immediately, the proper heat has been reached. Put the strips into the hot fat and bake until light yellow. Remove and drain on kitchen paper.
When cool, sprinkle with powdered sugar and vanilla sugar. Arrange in a pyramid shape on a platter before serving.
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