A dinner without sweet, as a worthy end to the meal, seems to me incomplete, like a symphony without final chords. And for all the talk about extra pounds and centimeters, just know when to stop!
It is necessary
- For the test:
- - butter - 150 g,
- - flour - 1 glass,
- - water - 1 glass,
- - egg - 4 pcs.,
- - salt on the tip of the knife.
- For the cream:
- - condensed milk - 150 g,
- - butter - 100 g,
- - canned or fresh fruit for decoration.
Instructions
Step 1
Add salt on the tip of a knife and butter to warm water, bring to a boil. Remove from heat, add sifted flour and quickly knead the dough. The degree of readiness of the choux pastry is determined by how easily it separates from the sides of the saucepan when kneading.
Step 2
Cool and gradually add eggs, stirring thoroughly. Place the dough on a pre-oiled baking sheet in the form of balls, at a sufficient distance from each other.
Bake in an oven preheated to 180 ° for 15-20 minutes. Then turn off the oven, but do not remove the baking sheet until it cools completely, otherwise the airy cakes will fall off.
Step 3
Add softened butter to the condensed milk and beat with a mixer. The oil should never be melted over a fire!
Using a sharp thin knife, carefully cut the baked custard balls in half, fill the cups with butter cream and top with canned or fresh fruit to taste.
