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glass of water
50g of margarine
a pinch of salt
Glass of water and margarine, bring to a boil and boil until thick flour.
Then cool and gradually adding raw eggs, beat until thick cream.
Bake in a hot oven, use a pastry bag and the mold (if not, just spoon spread on a greased sheet of round cakes in the oven they will rise).
Choux pastry bake éclairs. Then cut and fill the salad.
To prepare the salad used: boiled squid, egg, corn, cucumber, herbs, mayonnaise.