Preparation of the dough for the profiteroles and the cakes were already described previously. and not only in my recipes, so I miss these things description.

Thus, bake the profiteroles.

Prepare the filling: the Filling for the profiteroles can be any, the French often make the custard, but this recipe I have used curd butter cream.

Beat cream cheese with sugar.

Add the cream and really strong whisking until stable peaks. Add the cocoa powder and beat again so the cocoa is well blended.

Stuff received cream profiteroles.

The length of giving the cake the appropriate form, roll a sheet of A2 drawing paper (if you want a big cake, then A1) into a cone and secure with tape. Foil wrap the outside of the drawing paper, to give the foil a cone shape. Then gently remove the paper cone from the foil and insert it inside the paper.

To bond the cake, melt the chocolate in a water bath.

Profiteroles dipped in melted chocolate, firmly put them in constructed from paper and foil cone. the top layer of profiteroles should be laid so that it forms as flat bottom. Trim the paper at the level of the cake, gently turn on a plate and bring the cold to the cake and grabbed a took the form (the paper is not removed). When the cake is secured, remove the paper. In the refractory Cup to put candy and heat them in the microwave, approximately 1 minute to a molten state (care must be taken that candy is not turned into burnt sugar).

If you dip a fork in melted candy, behind the breastbone will be pulled sugar filament. Thus, dipping the fork into liquid candy, quickly and accurately to wrap candy thread our cake. Enjoy your tea!