Prepare the dough: In a small saucepan, pour water, put the butter or margarine, and salt and bring to a boil.

Reduce heat, pour the sifted flour, intensively stirring with a wooden spatula, cook for two minutes. The dough should move away from the sides of the pan.

Choux pastry to cool to 30-40 degrees (not to curdle the eggs) and mixing thoroughly, gradually introduce the eggs. After each egg, the dough is thoroughly mixed.

The finished dough should be smooth, shiny and thick enough to spread on the baking sheet. Of the liquid test products and get blurry. From too steep a test of the product won't rise.

Products need to bake immediately after preparing the dough. Put the dough in a pastry bag or envelope. Grease the baking sheet with margarine. And squeeze out sticks of length 5 cm Bake the dough approximately 30-35 minutes at a temperature of 190-200 degrees. By the end of the baking the oven off. Then open the door and give baked products to cool slightly.

So look for the finished product.

Prepare cream: the Softened butter to put in a bowl, add condensed milk and beat until obtaining a homogeneous lush mass. This cream to fill the product. To do this, make a small incision at the side and carefully put the cream. With the icing: In a small saucepan, put sugar and cocoa. To put on weak fire and stir so it doesn't stick, until the sugar is dissolved. Add the milk and finally the butter. And to ice the cake. Enjoy your tea!!!