To start making a choux pastry. I think the recipe for the choux pastry is at all, so I will describe briefly. Margarine with water, put on fire, bring to a boil (to dissolve margarine), add salt and sugar 0.5 tsp., add the flour and quickly knead the dough (to prevent about a minute). Remove from the heat. Let cool slightly, then add 3 eggs (implanted one at a time, until smooth). Put the dough on a baking sheet (a greased or non-stick pad)in small pieces. I did it with the help of 2 teaspoons.

Bake in preheated to 200-220 degrees oven for 10 minutes, then lower temperature slightly and bake until tender (another 15-20 minutes).

While baked (and then cooled) cakes, make cream. Sour cream mix with sugar, eggs (2pcs.), flour (3st. L.), cocoa, vanilla (instead of cocoa you can put the lemon zest ) and cook in a water bath until thick. Cool completely and blend with softened butter. Take an ordinary cream from the store, I got 15% tion.

Now collect the cake. Deep form should vystelit with cling film. I made a small mistake-laid layers, first the cream, then the custard, it was easier just to mix them in the pan, and then just put into a form. Necessarily in the form of the mass need to pin down some good press (I have perfect cap shape) to form a tight cake, otherwise you will have razvaliny hill custard in the cream. And leave for a few hours in the refrigerator (preferably overnight) to harden the cream.

Flip the cake onto a plate. Frozen cream holds its shape well.

It remains only to show imagination and decorate the cake. I'm not a master of it, so it turned out not so hot)) I Used the glaze-just in case the recipe : mix thoroughly 3st. l. sugar and 3 tbsp cocoa. ; 50g. butter is fully dissolved on low heat with 4 tbsp milk, then add the mixture of sugar and cocoa, mix well, bring to a boil, but do not boil. Cool, dial in the syringe or pouch and create! The frosting turns out very suitable-moderately thick, does not spread, but does not freeze.