Hard boil the two eggs. Remove the hard-boiled egg yolks and press them through a strainer into a bowl. Add the two raw egg yolks and the granulated sugar and whisk until well combined.
Add the all-purpose flour, cake flour, and butter to the egg and sugar mixture. Use a spatula or hands to mix until the dough forms a ball. Place the dough in the refrigerator for at least 30 minutes.
Remove the dough from the refrigerator and preheat the oven to 400F. Remove small pieces from the dough and roll each piece into thin cord of approximately 5-6 inches in length. Place each cord in the shape of a ribbon with ends overlapping on a prepared baking sheet covered with parchment paper.
Whisk together the milk and one egg yolk to make a glaze which can be brushed on top of each of the crowns. Dust the crowns with pearl sugar. Bake until the crowns just start to slightly darken in color, about 5-7 minutes.