First of all, let's start to cook the cream. I did it the day before. So, in the blender throws the egg yolks, sugar, cereal and salt. Whisk at high speed for 2 minutes, until smooth mass, until it becomes light and fluffy.

Now take the milk

Put the milk on fire and bring to a boil, but not boil. Once it boils, immediately remove from heat. Let the milk to cool a bit.

Now in the egg mixture, add 2 tbsp of the milk, continuing to whisk. Gradually add to the milk, still whisking mass mixer

The egg-milk mixture pour into a saucepan and put on very small fire. A lot all the time stir. Wait, when will begin to boil after cook for another 2 minutes and switch off. If the mass is stratified or there is cereal, like me, it's not scary. Just after plate, beat with a mixer once this mass, and all will become nice and smooth. Melted bitter chocolate. I make my http://www.povarenok .ru/recipes/show/626 82/ , but can be purchased. Pour chocolate our egg-milk mass and again a good beat with a mixer. Allow to cool a little chocolate mass, then add the butter, at room temperature. Everything again beat into a soft mousse with a mixer. The cream is ready, or almost. Now he needs to stand in the refrigerator for at least an hour. It is better to put it in a glass bowl and tightly to our hands are chapped. After the fridge, the cream thickens. The cream is extremely tasty, it can be eaten separately with a spoon. I cooked tonight, and the batter began to cook the next day. By the way, about the dough I could say the same thing. Raw it well, very tasty!

So, now for the test. To do this in the bowl of a mixer add all the sugar, yolk, eggs, salt. Whisk for 5 minutes until the mixture becomes fluffy and smooth. Next, pour the milk, add the butter, whisking all the time. Without stopping whisking, add the flour, cocoa powder 2/3 Cup, seeds of vanilla or vanillin, leavening agent. The dough is ready.

Pour the olive oil in a pan, on high, below our balls of dough in it freely floated. The pot with a thick bottom. As the oil is boiling, drop the balls of dough, using a teaspoon. To be roasted each bulb will take approximately 1 minute. Balls increase in volume. It is very difficult for me to give these beads, they did not wanted to get the same size and round. Had to be cut with a knife to give presentation balls. I can give advice to that the process was successful, you need a spoon dipped in boiling butter together with dough for 2 seconds, and then gently pull out the spoon. The dough will remain in the oil, and will be more or less round.

With a metal slotted spoon take out the finished balls from the oil and spread on paper napkin which will absorb excess oil. From this amount of dough, the recipe turns out about 90 balls. I reduced the weight of the composition in half, turned out just enough. While roasting the last batch of bulbs, take out the bowl of cream from the fridge. Fill a pastry bag or syringe with a thin, sharp, long tip. While balls are still warm, fill them with cold cream. Not fond of cream. Enough to fill each ball in half, so as not to interrupt the taste test.

Ready filled with balls put in a bowl slide. Fill the top with a mixture of cocoa powder and powdered sugar. But I think it's superfluous. Cakes and so very chocolate. Eat warm, although cold they are also very tasty.