In a small sturdy pan (preferably cast iron) pour the water and add margarine, cut in pieces, salt, bring to a boil.

Then immediately pour the sifted flour, continuously stir until until the dough begins to move away from the walls of the cookware, forming testani com. Hot dough remove from heat. To cool to 60-70 C, then gradually, one by one enter the eggs. After each egg, beat the dough until smooth. The temperature of the finished dough should be about 40, it should be smooth, shiny and so thick it does not spread on the baking sheet.

Products bake immediately after preparing the dough. The prepared dough is placed in the envelope, a syringe or a pastry bag with a smooth or carved tube and is deposited on a lightly greased baking sheet.

First, bake on high heat until then, until they rise and slightly browned, then reduce the fire to dry 10-15 minutes on low heat. By the end of the baking fire in the oven to remove the oven door slightly open and allow to cool slightly.

For the cream: Flour, dilute a little amount of milk stir well to avoid lumps, add remaining milk and cook over medium heat until thick, stirring constantly so that the cream doesn't burn. Remove from heat and cool.

Butter to soften at room temperature.

Beat incandescent

Continuing to whisk, add the powdered sugar and vanilla, and add a spoon of milk cream. The cream should be well to retain its shape.

The finished cakes filled with cream to the brim with a syringe or envelope.