To prepare the choux pastry rings, cut into chunks butter, salt and water in a saucepan, bring to a boil. In the boiling mass of stir in all the flour at once and stir quickly with a wooden spoon (lumps of flour should disappear). Stirring, keep the batter on low heat for 1.5-2минуты. The resulting mass to cool to t=60-70C. Then, with regular stirring, parts enter the egg. The finished dough after kneading should be a sticky and smooth. Baking rings on the parchment, draw 2 circles with a diameter of 6 and 15cm. The baking pan cover baking paper (face down). Complete test equipment bag. Put the dough in the form of 2 circles with a width of 2 cm Bake products in a preheated oven for 27 minutes at t=195 S. Cool, and then cut each circle into 2 layers. Flip the ring cut up and set aside

For cooking chocolate cake in the bowl of the mixer sift all the dry ingredients and add sugar. In a bowl with a whisk mix all the liquid ingredients. Put a little speed on the mixer and pour in the liquid mixture to the dry ingredients. Stir a couple of minutes. The dough will be liquid. Pour in shape with a diameter of 25 cm and bake for about 35 minutes at 180 ° C. Willingness-defined breakdown on dry kindling. Sponge cake is very delicate, because it contains too little flour.

In the process of making the cake (cake, cream and frosting) I used a little brown sugar from the Mistral.

To prepare the cream for rings 2 egg yolks mix with sugar. add flour in a few receptions - cream, vimosewa the mixture to avoid lumps. Put in a water bath, or cook on very low heat in a thick-walled ware cream until thick, cool. Beat butter and portions to introduce the cold mixture, the cream will begin to thicken on the eyes! Filled with a cream ring of choux pastry and chill in the refrigerator up to pour cream.

The cooled cake cut into 2 halves, one folded on the bottom in the form with removable sides. Soak a sugar or coffee syrup. (not much, as the cake is very tender and not dry!) To prepare the chocolate mousse gelatin pour 4 table. spoons of cold boiled water and leave to swell for 20-30 minutes. In advance, whisk 500 g chilled cream in a solid foam and put aside at room temperature. 200 gr of cream in a saucepan, bring to a boil. Remove the pot from the heat and stir in crushed into crumbs chocolate. Knead the mass with spatula until chocolate is completely dissolved, and then aromatizante liqueur (optional). Enter the chocolate melted in the microwave or in a water bath gelatin. Stir to avoid lumps. Immediately stir in the cream whipped cream. Place on the cake with 1/4 of the chocolate mousse. Cover the form with cling film and leave in the freezer for 15-20 minutes (the mousse needs to salirophilia). On Tagliavini mousse place 2 rings of choux pastry. Fill in the form the rest of the mousse, put the second cake. Remove the cake 8 hours in the refrigerator.

For the preparation of mirror glaze, soak the gelatine in cold water. Cook the sugar syrup, bring its temperature up to 120 C (test for soft ball ). At the same time, slowly heat the cream with the glucose. Add the syrup to the warmed cream. Add the squeezed out gelatine and cocoa. Strain. Use at a temperature of 50 C.

For making jewelry Easter eggs in a bowl sprinkle baby formula, powdered sugar, mix well. Pour in the condensed milk of good quality (not vegetable!), kneading like dough. Condensed milk I don't weigh, I add to desired consistency! Make a ball and divide into pieces, each painted in desired color, shape eggs, to decorate their cake!