Filter the dough.
- Mix the butter, water, salt and vanal essence in a bowl, microwave them so that butter is melted. Mix the flour into it and take it out of the microwave.
- Blend the mixture with a wooden spoon until it changes in a smooth cloth and does not leave the side of the bowl.
- After cooling the mixture, add one to one egg and shake it.
- Now keep the chop pastry in a plaid-knitted piping bag.
- Take a plate in a glass and put butter in it for lube.
- Spread mixture of chop pastry in it and microwave for 12-15 minutes on high mode.
Bake the accelerators thoroughly until they are cracked around the four sides.
- Take out the microwave and let it cool down. Open the accelerating case with the help of a scissor.
- Blow the cream until it hardens.
Mix the sugar in it and then shake it. Now put it in a star cobbled piping band. - Fill the echoliers with cream and add chocolate glaze icing over it.
- Collect Chocolate Accelerates. Keep it in a children's lunch box and eat it yourself.