First, make a decoration or base for the cake. Prepare the ingredients. Sift flour 75 grams, together with cocoa powder on the first sheet of paper on the second sheet sift flour 90 g. Whisk 6 egg yolks with two tablespoons of sugar and vanilla essence to the formation of fluffy foam.

Proteins, beat separately until the formation of white peaks, they add 100 g of sugar. On medium speed and beat for another minute. Carefully connect the whites with the yolks.

Half of brassy mix with flour and cocoa, and the other half only with flour. Take a large baking sheet (because one cake you may not be enough), put on top of baking paper the size of the sheet. Ready biscuit mass is spread out in two pastry bag with a smooth nozzle of about 1-2 cm in diameter, "draw" stripes on the diagonal, starting with the centre strip white, a strip black.

When finished, sprinkle with icing sugar. Wait 5 minutes and sprinkle again with powdered. Put in the preheated oven and bake 7-8 minutes. Remove slightly cooled prepared cake pattern and the size of your shapes cut out billet.. Finished workpiece spread in the form of apricot jam mixed with hot water, slightly heated and lubricated joints to sponge harvesting was well connected. All the decoration for our cake. Now start to make the dough for eclairs: in water add oil, salt and bring to a boil. After boiling, mix everything together and make a very small fire. After (do not remove from heat) add flour and mix until a homogeneous mass, and only then remove from heat. The dough, thus, the brew and is smooth. [URL=http://radikal. ru/F/s57.radikal.ru/ i158/1008/cf/a2c486a 7183d.jpg.html][IMG] http://s57.radikal.r u/i158/1008/cf/a2c48 6a7183dt.jpg[/IMG][/ URL]

The dough needs to cool 3-5 minutes so we could add eggs, and they are not curled. Then add eggs (one at a time!!!) and again, all mix thoroughly. The dough is ready. Baking tray lay a paper greased with vegetable oil. In a pastry bag to spread the dough, to squeeze the sheet in the form of small sticks. You can make one cake of choux pastry (the size of your shapes), bake 25 minutes at 200 degrees. Ready eclairs ejected from the mold, let cool. You can fill them with any favorite cream with berries or nuts. Milk is put on the stove, pour the gelatin, stirring, bring to a boil and to dissolve gelatin. The saucepan aside and let cool.

Whisk the cream with 50 g sugar, gradually adding the milk with the gelatin, whisk until the cream thickens. Add crushed walnuts and stir gently with a whisk the cream. At the bottom of the cake lay out the first layer of cream.

Then eclairs, then again cream and so on until the end. Top close cream. Of the remaining biscuit to decorate, cut strips width 0.5-1 cm and decorate on top of the finished cake. Put in the refrigerator until fully cured. When the cake has cooled, carefully remove it from the mold and voila! delicious and delicate cake "éclair", melting in your mouth, ready.

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