Prepare choux pastry: boil the milk or water with margarine and salt, remove from heat and add flour.

Quickly stir again, put on very low heat and stir the mixture till the formation of a smooth elastic chestnogo coma, which is well behind the walls of the cookware.

Cooled to 60-70*C, then enter one egg, well vymeshivaem each time after adding eggs. Very convenient to do it through the combine. If the eggs are very large, their number reduced by one. The consistency should be such that it held the form, but it can be easy to squeeze out of a piping bag.

Next, heat the oven to 220-210*S, taking a suitable form of metal or glass (heat resistant glass) capacity (I used a pan for microwave-diameter is 27 cm). Carefully wrap our capacity of paper, greased with a thin layer of vegetable oil. Using a pastry bag or kornetika otkryvaem on the prepared form of a "basket". First otkryvaem radial strip - based baskets, then horizontal. On the "basket" you need to leave about half of the dough or a little more. Put in heated to 220-210*With the oven for 10-15 minutes, then lower the temperature to 140-150 ° C and keep for another 25-30 minutes, then allow to cool in the oven to 50-60*C and take out.

For "mushrooms" otkryvaem (or mold two tablespoons) of the remaining dough on a sheet lined with oiled paper, balls the size of a walnut and about 5-7 strips 4-5 cm long - it will be "legs". Bake the same as "the basket." If you have a convection oven, you can do this at the same time.

Biscuit share eggs on whites and yolks. Whisk the egg yolks with sugar and spoonful of water should be mixed the flour and starch. Proteins whisk in the stable foam, gently mix with the yolk batter. Bake in a split form of such diameter that the cake fit in the "basket". Cake cool in the form. Make 2 types of cream for the chocolate softened butter beat with a mixer (3-4 minutes) with the addition of condensed milk, cocoa should be mixed and dissolved in alcohol vanilla. While beating the butter need not to overdo it, so it separates from the whey. For the second cream beat butter, then portions, continuing to whisk, add the syrup from the peaches. Syrup need to try: if it's too sweet, add the sugar and stir until dissolved. Proceed to the Assembly: Of the "basket" carefully removing the paper "hats" and "legs" remove the mushrooms from the paper sponge cake cut into 2 and each layer lightly impregnate peach syrup. "Basket" inside lubricated with a layer of chocolate cream, put back a layer of sponge cake and grease it with peach cream.

The cream put sliced peaches, cover with a second biscuit layer and also covered his peach cream.

The chocolate melts with the addition of a small amount of milk or cream - white and dark separately, and stir until smooth. The consistency should be like thick sour cream. For the manufacture of "hats" divide our puffs in half, finger doing in the lower crust hole and fill cavity with cream: half of the "hats" chocolate (can be chocolate inside fungi to add a half walnut or hazelnuts); in the second half of "hats" put a piece of peach and peach filled with cream. Next, dipping chocolate brownies in a dark chocolate glaze, peach - bright. Several "hats" and "legs" formed the whole mushrooms. Put the "cap" in the "basket" on a biscuit, mixed light and dark, placed on top of some whole "mushroom" so that you could see were legs, allow to harden the glaze (solidifies even at room temperature, but can be put in the fridge for 1-2 hours).

Ready. Enjoy your tea!!! The cake cut...