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2. Enter the flour and stir until smooth, remove, let cool.
3. After it cools down, add the eggs one by one while beating with a mixer until thick & smooth, put in a piping bag, cut the ends.
4. Spray the dough onto a baking sheet that has been smeared with margarine.
5. Bake in a preheated oven at 200°C until it expands, firm and there is no more margarine foam on the surface and golden brown (I keep it on the bottom shelf, use the fire above and below, then use the fire above) .
1. Mix egg yolks, sugar, cornstarch, salt, stir with a whisk.
2. Heat the milk to small bubbles, pour in the egg yolk solution.
3. Reheat until it explodes, add lemon juice and butter, keep stirring during the process.
4. Cool, put in piping bag, ready to use.
Lemon Pastry Cream
(Kurleb for 10-12 soes)
3 small egg yolks
50 gr sugar
20 gr cornstarch
pinch of salt
250 ml liquid milk
Grated lemon rind from 1 lemon
2 tbsp butter
2.5 tbsp lemon juice
Note
Soes skin can be used for 9 (big) -12 (small) large and small tgt fruits
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