Let's start with the coffee cream. On a day to pour the coffee beans in cold cream, close the foil, place in refrigerator. Beat them when decorating cakes.

For the preparation of "cremo" all necessary prepare in advance: 1. Chocolate break and melt in the microwave or in a water bath. 2. English cream (crème anglaise) in a saucepan combine milk with cream, add vanilla seeds. 3. Soak gelatine in cold water. 4. RUB the yolks with sugar. 5. Milk mixture bring to boil, a small amount of milk to pour the egg yolks with the sugar, return the milk-yolk mixture to the hot milk and cook over low heat, constantly stirring intensively with a silicone spatula or whisk. Care must be taken that the mixture does not stick to the bottom. Immediately strain into another bowl to stop the heat, add the squeezed out gelatine, stir until it dissolves. 6. Gradually, in 3 stages, add the cream anglaise to the melted chocolate, stirring in a circular motion with a silicone spatula until obtaining the emulsion. I used the blender. Close with cling film, allow to cool, refrigerate overnight.

For test "craquelin": Flour, cocoa and brown sugar mix with cold butter cut in pieces. Knead the dough.

Immediately roll the dough between two sheets of baking paper, to make thinner, about 2 mm. Sent with the paper in the freezer to freeze.

For the choux pastry: Mix in a saucepan with a thick bottom water, sugar, salt and oil, bring to a boil. Remove from heat and pour all the sifted flour. Thoroughly stir the flour to avoid lumps. To return to the fire and dried to evaporate the excess water over medium heat for 2-3 minutes. The dried dough should roll into a ball, and at the bottom to form a small crust. One by one add eggs. Each time, stir with a silicone spatula until smooth. Put the dough in a pastry bag with the desired nozzle (in my case a syringe, which is not very useful, had longer to Tinker).

Take a sheet of baking paper, draw circles of the desired diameter for cakes (4-5 cm). Turn over the sheet.

Otkryvaem on a baking tray choux pastry (the circles Shine through the parchment, so it's easy to do).

From frozen dough "craquelin" to cut out circles the same diameter as the deposited choux pastry, and cover it from above as in the photo.

Send a baking sheet with the dough in a preheated 250 degree oven. To turn off the oven and leave the cakes for 10-15 minutes, they should be strongly inflated. Then turn the oven down to 170 degrees and bake another 25-30 minutes. I tried to take pictures of cakes in the oven, but my oven mirror, so it reflects all (open the oven didn't want to they not fallen down).

Cakes are ready to pull out of the oven, allow to cool completely.

From baked cakes to cut off the lid, fill the bottom with cream.

Whip our cream, which has rested in the fridge, and they have a coffee flavor. Cakes to decorate whipped cream from a piping bag/syringe with a nozzle "star".

Caps to strew/to powder with a mixture of cocoa powder and powdered sugar, cover the cakes. Decorate as desired.

Here are the cakes turn out.

Bon appetit!!!