CHOUX PASTRY: in a saucepan pour water, add salt and grated margarine or butter. Bring the water to a boil and immediately stir in all the flour. Warm up weight on a low flame with constant stirring. When the mass rolled into a single kom will be easy to peel off from the edges of the pan, remove the pan from the fire. Further into the dough beaten eggs (I want to note that the eggs don'T need to whisk, just stir with a fork into a single mass) and so they don't curdle, let the dough cool slightly. Eggs can last more than 4 pieces. Beat the eggs with a fork and in small portions stir in the egg mixture into the choux pastry. add the next batch only after the previous is absorbed. As a result, you should get soft enough, not thick, but not too liquid batter. If the dough will be very thick, it will be difficult to climb, and if too runny, it will spread when baking. Spread on a baking sheet or spoon, soaking in water, either in the form of a bag, not close to each other. bake 20 min at 200 ° and then at 180 until cooked. Preferably the oven at least 20 minutes to open. In the end we get a mini-popovers, hollow in the middle. Please note, the dough should not be very thick. Otherwise does not rise.

In the end we get a base for the cake

For the cream whip the cream with powdered sugar. Dip each "finger" into the cream and place in any form. I used a springform and place it preferably in the refrigerator, preferably overnight. then carefully remove the form

Melt the chocolate, paladiu in the package in a water bath. then in the package to cut off the corner and decorate the cake

The cut