Herringbone from profiteroles

In a small saucepan pour water, put salt and butter (or margarine) in it, bring it to the table Ingredients: Instructions

In a small saucepan pour water, put salt and butter (or margarine) in it, bring to a boil and as soon as the mass boils add sifted flour to it. Quickly stir and hold on the fire for a minute, stirring all the time. The mass thickens and begins to move away from the walls. Stir well and put aside to cool. Then in warm mass add eggs one by one, constantly mixing. Ready to put the dough in a pastry bag with a star nozzle. Put small balls on the baking sheet covered with parchment paper, just a little less than a walnut. Between the balls leave space, because. the dough will slightly increase in size. Bake in preheated to 180 degrees oven for about 40 minutes. Tile the dark chocolate melt in a water bath. Boiled condensed milk (if desired, you can combine it with a piece, grams of 100 soft butter, it will be more gentle) put in a confectioner's bag with a straight long nozzle and roll each with a condensed milk. From paper twist the cone (or cones) and spread in it (in them) profiteroles, dipping each into melted chocolate. Put it overnight in the cold. Then remove the paper (you can carefully cut the cone), turn the "herringbone" on the dish. Sprinkle with powdered sugar and decorate with candied fruits.

Servings: 4