Everything is prepared very simply and relatively quickly. For the filling, mix low-fat spreadable cheese, honey and chopped dried apricots – dried apricots if hard, it should be pre-pour boiling water and leave for a while. The cream put into the refrigerator. Set aside 3-4st. L. spoon cream without dried apricots (ie, curd+honey) – you will need it for decoration.

Choux pastry: in a saucepan pour water, put the margarine. When the water is boiling and the margarine is completely dissolved, stir in the sifted flour. Stirring constantly with a wooden or silicone spatula bring the dough to a state where it will meet a single clump, and separates from the sides of the pan. Remove from heat and let cool to room temperature. One by one add the eggs into the cooled dough. Mix the dough well after each egg.

Using two tablespoons salmon 8 balls of dough. Place on a baking tray lined with parchment. Using teaspoons salmon balls with smaller diameter – 8 PCs Bake at 200C until Golden brown.

Fill cooled "blank" cream.

Glaze: 4st. L. apricot jam, wipe through a sieve. Add 2st. L. of cold water. Put on fire and bring to a boil. On a slow fire boil for 2 minutes. Cool slightly.

Put the cakes on the rack and cover with icing.

More cake, apply a little cream and set the top cake smaller. Around the "neck" you can squeeze the band of stars of the cream.

Delicious!!

Razrezik.