Ingredients

Title Value
1. Chicken egg 7 PC.
2. Flour 1 Art.
3. Sugar 6 tbsp
4. Vanilla sugar 1 pack
5. Butter Cream 150 Column
6. Condensed milk Cream 8 tbsp
7. Butter Glaze 1 tbsp
8. Cocoa Glaze 2 tbsp
9. Sugar Glaze 12 tbsp

Cooking

1 . Stage

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.

1. Stage. 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.

2 . Stage

To the yolks whipped with sugar, add 1/3 of the whipped proteins, add flour and lightly

1. Stage. To the yolks whipped with sugar, add 1/3 of the whipped proteins, add flour and lightly

3 . Stage

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.

1. Stage. 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.

4 . Stage

To prepare the cream, beat the softened butter, pouring the condensed milk in a thin stream, until a lush glossy mass is obtained.

1. Stage. To prepare the cream, beat the softened butter, pouring the condensed milk in a thin stream, until a lush glossy mass is obtained.

5 . Stage

Glue biscuit blanks in pairs with the prepared cream.

1. Stage. Glue biscuit blanks in pairs with the prepared cream.

6 . Stage

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.

1. Stage. <strong><strong></strong></strong> 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.

7 . Stage

Boucher cakes dip a glaze in half heat, turn over and let glaze harden.

1. Stage. <strong>Boucher cakes</strong> dip a glaze in half heat, turn over and let glaze harden.

8 . Stage

Have a nice tea party !!!