in a deep saucepan with a thick bottom pour the water and crumble small pieces of the margarine, add salt, put on fire until boiling. In boiling water add the flour and mix quickly. Better to do it with a mixer with attachments for mixing dough, but you can with a spoon. Remove from heat and immediately begin to drive [b]one[/b] eggs, mixing thoroughly with each test. At first it forms lumps. They must be very well mixed with eggs. Otherwise, your dough will remain Islands rough "paste".

The dough is placed in a cooking syringe. I don't have it, so I use a regular plastic bag, which cut off the area. Squeeze on a baking sheet the dough at a distance from each other - the balls swell during baking. Or spoon the batter into the pan. Put in a preheated 200*C oven for 10 min. Readiness is determined by it will turn brown balls.

the resulting balls to cool. Prepare the cream: in boiling milk to pour mixed with flour egg and sugar, quickly stir, so the cream does not stick to the sides of the pan, remove from heat, add the chopped butter (if it's cold) and condensed milk, mix well. Cream to cool to room temperature and pour it over the balls in a deep dish, to prevent that all the balls are evenly coated with cream. Put in a dish. Serve immediately, and can be left to infuse.