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1. Fresh cream and sugar, heat to slightly warm without boiling. After turning off the heat, press and drain the gelatine by hand, then add and stir until it melts. Beat the fresh cream into hard foam, ice it in the refrigerator and set aside.

2. First heat the unsalted butter, water, milk, and salt directly to a boiling state, and use a whisk to stir during the process so that the oil will not spray.

3. Add the high-gluten flour and stir. Don't turn off the heat yet, mix the flour with a low heat until it is evenly mixed, and then eat all the oil and water into the flour.

4. Mix the egg liquid evenly and start adding it to the dough. Pour an appropriate amount of egg liquid and not too much at one time. Adjust the batter to a triangular shape after scraping it with a rubber scraper.

5. After installing the star-shaped flower mouth (the flower mouth in the picture), scrape the batter into the squeeze bag. Lay the baking pan with parchment paper, and squeeze the batter to about 15 cm. About 6 can be squeezed.

6. After the star-shaped flower mouth is installed (the flower mouth in the picture), scrape the batter into the squeezing bag, and cover it with parchment paper. The length of each strip is 15 cm, which can squeeze 6 strips.

7. Bake at the upper/lower fire at 210°C for about 20-25 minutes. When the time is up, return the upper and lower baking temperatures to zero for about 3 minutes. Cut each piece in half, let it cool, squeeze the Chanti filling with a flat mouthpiece, squeeze into the lower layer of puff body, and then cover the upper layer, lightly press to prevent the puff from opening. Melt the chocolate by heating it in water, pour the whole puff with chocolate sauce, pour it all over and freeze it in the refrigerator, about 3 minutes, ready to eat after solidification