Separate the yolks from the proteins. Beat the whites, pouring sugar in a thin stream, until a stable lush foam is obtained. In a separate large bowl, grind the yolks with sugar until the sugar crystals dissolve and 2 times increase in volume.
To the yolks whipped with sugar, add 1/3 of the whipped proteins, add flour and lightly
Transfer the prepared dough into a pastry bag and place it on a baking sheet covered with parchment in the form of round cakes with a diameter of about 6 cm. At some distance from each other. Place the pan in the oven preheated to 200 ° C and bake for 15 minutes. Cool baked billets.
To prepare the cream, beat the softened butter, pouring the condensed milk in a thin stream, until a lush glossy mass is obtained.
Glue biscuit blanks in pairs with the prepared cream.
To prepare the glaze in a small saucepan, dissolve the sugar in water, boil the syrup over low heat for 10 minutes. and cool slightly. Add in cocoa syrup, mix thoroughly and then combine with softened butter.
Boucher cakes dip a glaze in half heat, turn over and let glaze harden.
Have a nice tea party !!!