- water - 2 Cups
- margarine or butter - 250 Grams
- salt - 1 pinch
- eggs - 5 pieces (room temperature)
- flour - 1 glass
- softened butter - 250 grams (cream)
- bank of boiled condensed milk - 1 piece (cream)
Do not open the oven door when preparing brewed cakes. Instead of the proposed cream with condensed milk, you can use a classic custard. Preparation: Put the butter in a saucepan, add water, salt. Boil. Reduce the heat to a weak one and pour in the flour. Stir quickly and cook for 2 minutes. Lightly cool mixture. Add eggs one at a time, stirring well after each addition. The resulting dough should be viscous. Preheat the oven to medium temperature. To lace the baking sheet with parchment paper, grease it with vegetable oil. Put the dough into a pastry syringe and squeeze small cakes on the baking sheet. Bake cakes in the oven for 40-50 minutes without opening the door. To make a cream, beat the butter with condensed milk. Using a pastry syringe, fill the cake with cream through the hole at the bottom.
Servings: 4