Cut the rolls into pieces (I had to 7days with strawberry filling and use them, but chocolate will get better in my opinion). Put fresh foil in a bowl (mine is 22 cm diameter clear aperture and

First Prepare the cream. In a suitable container (small pot) put 600 ml milk and sugar and put on the stove. Beat the eggs with the remaining 200 ml milk and gradually add the flour and strive to get

For the cream: In two separate buy is broken respectively dark and white chocolate. Pour in 200 ml hot cream Beat with wire to melt and allow cold to be tight. For the base: cake cut into cubes. Melt

In a deep dish - bowl (about 3 liters capacity) to the household transparent foil to cover the entire bowl well. Cut into slices about 1 cm thick 3-rolls and they line up next to each other to cover

Cover the bottom and sides of a round bowl with transparent foil, leaving more foil, to turn finally finished cake. The rolls are cut into pieces about 1 cm thick and with them cover the bottom and

Whipped cream with 300 ml fresh milk essence cognac and gelatin, previously dissolved in a water bath. Boil 200 ml milk, in which the adding cocoa and copper and stirring until dissolved. Dip one-on

Cut the rolls into pieces with a thickness of about 1 cm. Cover the bottom and sides of bowl with foil. Arrange the sliced ​​rolls tightly to cover the bottom and sides of bowl. Beat cream with

The base is a sponge broken down separately yolks with half the sugar until white egg whites with the other part sugar snow. To the yolks add the sifted flour and beaten egg whites. Bake in a baking

Pre prepared eclairste - filled with Bavarian cream first . Bavarian cream is prepared at the direction of the packaging must remain spreads first base. Second cream: Heat the cream without boiling

Beat the egg with the sugar, add the oil, milk (with baking powder dissolved in it), flour, cocoa, salt. The resulting mixture divide into two and bake in shape with a diameter of 25-26 cm (recommend

Part of biscuits lining in an appropriate form with movable walls, top rank croissants cut into circles. Half put milk to boil and add half the sugar and starch, added previously dissolved gelatin

The base is placed in the form of a mobile bed. Boil the milk with the sugar and add the cream diluted with a little water. Add melted butter and stir again. Both packets are added gelatin, previously

Preparation of the cream: Cream heat without boiling. It melted chocolate, stirring to mix. Allow to cool, cool in the refrigerator for 1-2 hours. Mix with mixer and resulting cream cake is assembled

Pre stir cream. Rolls halve with a knife. The bottom of the tray smeared with jam. Half of the rolls are arranged in the desired form Apply cream and the other half of the roll. Complete with cream

The roll is cut and part of the ranks in a circle in a suitable dish. Spray with compote, syrup, milk. For the cream: 500 ml cream is placed on the stove, without boiling, just warm. 2 yolks are mixed