First make a shortcrust pastry. Sift the flour, add the brown sugar, the sliced butter and quickly knead the dough.

Roll it very thin 1-2 mm between two sheets of baking paper or cling film. To clean the freezer.

Sift 150 g of flour. 4 eggs stir with a whisk, might need and fifth, keep it ready. Miraculously I had disappeared a picture of water with oil... But I will try to eloquently describe the essence of the process ))) mix water and milk (only water 250g) butter cut into pieces, put it all on the stove and bring to a boil.

In boiling water add the flour, remove from the heat and quickly stir, to have no dry flour patches. Return the pot to the stove and heat the dough for 2-3 minutes on medium heat. A little cool.

And begin to gradually add the eggs, then stir briskly. To get the right consistency I needed 5 eggs. If you hold the groove, it should immediately be closed.

Using a pastry bag or package with cut area to transplant on a baking sheet the dough. Leave between them a wide berth, because the cakes will greatly increase in volume. Take out of freezer cookie dough and cut out circles of suitable diameter. I did it with glass. For the choux pastry spread sand circles. Now about the cakes. I baked it in the following way: the oven is heated up to maximum, put the baking sheet after five minutes turn off the oven. About 10 minutes later cakes have greatly increased, and the temperature fell to 170 degrees. Again turn on the oven at the temperature 170 and bake until tender (approximately 10-12 minutes). The oven do not open! Got it in an experiment, and I must say, it came out good. Or bake at 200 degrees for 25 -30 minutes, given the characteristics of your oven.

Cook the caramel. In a saucepan with a thick bottom pour 200 g of sugar and cook on medium-above medium heat for 2-3 minutes until they begin to melt and Browning on the edges. The fire decrease, and a shoulder wrap (not disturb!) the melted sugar to the center of the pan - until the sugar melts and the caramel will not become rich amber color. Add the butter room temperature and mix quickly. Be careful, the caramel hisses and squirts!

Add sweet Kikkoman soy sauce (or TERIYAKI, as I have), a pinch of salt. Pour hot cream into 2-3 doses and quickly stir until smooth. Cook for another 5 minutes on low heat. Soak the gelatin (5 g) in small amount of water to dissolve in a water bath and add in the slightly cooled caramel (200 g).

Cool the caramel to room temperature.

Italian meringue. Program utilization of proteins in action))) I must say that I had 100 g protein and syrup 200 g sugar and 50 g water. But for cream we need only a third of this meringue, so the ingredients I pointed out the lower number. Sugar and water boil the syrup after the sugar is dissolved boil it for 3 minutes, simultaneously start whisking whites to peaks. The hot syrup in a thin stream poured on the blades of the mixer, still whisking. Whisk for 10 minutes to cool the meringue.

Should be smooth, shiny, luxuriant mass. Caramel is added to 100 g of the meringue and stir with a spatula from top to bottom.

Whipping cream 150 g, also with a spatula gently add the cream. The cream put into the refrigerator for 20-30 minutes, it will harden a bit, so it will be easier to work with him.

With the finished rolls from the oven and leave the real buns! differently and do not tell))) cut the lid.

Fill with cream, again using a pastry bag or magic bag. Decorate to your taste. I put a drop of melted chocolate and caramel threads (clocked them quickly in the process of cooking caramel).

In the holiday hustle and bustle is something I forgot to write that the cream will only last for half of the cakes. Corrected. The second half was filled with caramel and cheesecake. All similar to the first, only instead of meringue - curd cheese (soft cheese, mascarpone, of course, also the taste will not spoil). We'll need 160 grams of caramel, 3 g gelatin, 70 g cream cheese, 180 g of cream. To the caramel add the pre-soaked gelatin, stir to dissolve gelatin. Add cream cheese, whip with a mixer.

Whip the cream with a spatula stir in the cream, move downwards and in a circle. To remove the cream in refrigerator for 20 minutes, stirring from time to time and watch it there)

Fill cakes cream. Photo attachments on request)

Have A Magical Christmas!