Water, salt and the butter in the pan, put on medium heat and stir with a wooden spoon. Once the butter has melted and the mixture comes to a boil, turn the heat off. Then add the flour, quickly whisking. Whisk until the pot will not work smooth ball, it is easy extending from the sides of the pan. Whisk the eggs and add to the mixture, pouring in slowly and whisking after each new batch. Whisk until you get a smooth shiny paste. Using a pastry bag to squeeze the strips (e.g. 15 cm) on a baking sheet. Bake in the oven.

The starch and flour and stir in half of milk, the other half to boil. In boiling milk add the flour mixture and well to interfere, yet again, do not boil. Remove from heat and cool. Add butter, sugar, rum and vanilla, beat well. Separately whip the cream and add to the cream.

Take any shape, cover it with paper and put our almost cake there. For this our stuff the dough with cream, stacked into a form, lubricated with cream and so until the end.

Then wrap the edges of paper and put in freezer for 30 minutes.

The cooled cake spread on a plate, remove the paper. Chocolate melted with coconut oil and grease the cake again in the fridge. Enjoy your tea!