Pie: 15 a dag of flour, 8 a dag of butter or margarine, 2 LOL, 4 day of sugar
Filling: a glass of fresh cream, 5 day of sugar, half a pack of vanilla sugar.
Icing: 20 dag of plain chocolate4 dag of butter, a quarter cup of milk.
Boil a glass of water with butter. Pour the flour into the boiling water, mix thoroughly, so that no lumps form, and keep on low heat on an asbestos plate, until the dough starts to stick out from the sides and bottom of the pan. Then remove from heat and, stirring with a wooden spoon, hammer one egg at a time. The quality of the steamed dough depends on the accuracy and whipping time. Only then can the next egg be added, when the previous one is completely combined with the dough. Leave the finished dough for a while, and then lecture them, forming balls with two spoons and placing them on a greased baking tray. Put into a preheated oven and bake 15-20 min. When they turn a bright golden color, take out. After cooling down the risen puffs, cut them horizontally and fill with cream whipped with powdered sugar. Melt the chocolate with the addition of butter and milk, pour it over the puffs placed in a deep vessel like this, so that the glaze drips. You can limit yourself to sprinkling with powdered sugar.