Prepare the eclairs: Choux dough. For this cake you need a double portion of dough, éclairs will need a lot, because the shape size 25x25 cm In a saucepan combine the water and milk, add butter, salt, sugar.

Put the pan on the fire and bring to boil.

The pan is removed from heat, add the flour all at once. Stir well with a wooden spatula. Put on low heat and stirring constantly with the spatula, dry the dough for a couple minutes. Remove from heat, cover and allow to cool. When the dough becomes slightly warm, begin one by one to introduce eggs (medium size). Introduced 1 egg vigorously to intervene in the dough, then another intervened, and the third to intervene. The dough of medium thickness. Eggs of different sizes, so you may need another egg, focus density test.

Fill custard culinary culinary syringe or a bag and press out blanks of the éclairs on a baking sheet, the laid parchment. Leave a couple tablespoons of batter for baking and decorating.

Bake in a preheated oven at 190 g for about 20 min. Eclairs should increase in volume 3 times and become Golden brown. If they are not to pester, they will settle when you get them out of the oven.

Custard: 4 eggs combine with sugar and flour (4 tbsp). Beat with a whisk until smooth.

Gradually add warm milk, whisk well vymeshivaem. Cook the cream, stirring constantly, to not burnt and not formed lumps, over medium heat until thick. The finished mass is remove from heat, cool completely.

Soft butter (180 g) beat

... gradually adding the custard, continue to beat until the cream won't mix with oil. - Cover the bowl of custard with plastic wrap, pinning her hands to the cream and the walls of the vessels very tightly, or form a crust. Allow to cool completely.

Cream eclairs: Eclairs can be filled with custard, whipped cream, you can put inside some sweet and sour berries, and can be left blank. I liked when not all the eclairs were filled with cream, and 50X50. Gelatin to dissolve in water (water tight), add to custard cream (pre-whipped with a mixer with food coloring). Mix well. Using kornetika with a nozzle to fill half of the Twinkie filling.

Bavarian mousse: just Write that it's not the classic recipe, it is adapted for ordinary people, cooking lovers, who are homeless cooking thermometer required when cooking the classic recipe. Cream whip.

- Gelatin to dissolve in water. Add to custard, which is pre-beat with a mixer until smooth. Mix quickly, as the gelatin begins to "work" to grab the cream. I did it with a mixer. - Add the whipped to soft peak cream and sour cream in stages, mixing until smooth.

Assembling the cake: cake Form vystelit with cling film. On the bottom tightly lay a Twinkie. You can alternate the filling into the éclairs when you put them in a form, i.e. cream with a pink dye, with yellow, Eclair with some sweet and sour berries inside. Berry there will be very useful.

Fill them with Bavarian part so to fill all the voids. Spread the remaining eclairs, pour the remaining mousse to the eclairs were completely covered. Can press the eclairs with a spatula, as if to stamp, IF not, the mousse will cover them completely. To remove the cake in the fridge for 1-2 hours. Better at night.

Decoration: On parchment to draw any patterns from kornetika applied to the image choux pastry.

Bake at 170 g for about 30 seconds. maybe more so, be guided by your oven. The dough is a thin layer, it quickly becomes brown and chocolate icing will lose its efficiency. So during baking it is better not to move away from the oven. If the dough is too thick and badly out of kornetika, add little warm milk or a part of the egg.

Chocolate glaze: dissolve the Gelatine 40g cold water. The remaining water, sugar and glucose (if you do not find glucose, cook to independently invert syrup. Recipe is and the Internet., it is quite simple.) up to 103С. Melt chocolate, add condensed milk, mix well. Add the gelatine. Pour the syrup into the chocolate mixture. Mix well. Punching blender. Let the glaze was without bubbles, follow a few rules: 1. the bowl should be deep and narrow. 2. First, lower the blender into the bowl, then turn. 3. No need to raise and lower the blender, keep it in one position, slightly slanted. 4. punching until the mixture becomes homogeneous. Operating temperature glaze 30-35S. Pour glaze the cake. Decorate. Put into the refrigerator for 20 minutes to let the glaze set. Thank you Victoria for this inspiration and idea. BON APPETIT!