1. Sift low-gluten flour and cocoa powder, set aside,
2. Add butter, white sugar, refined salt and water to the pot,
3. Bring to a boil on a low heat, turn off the heat,
4. Add the sifted flour, mix quickly with a manual whisk, and let it air dry.
5. Add the egg liquid three times and stir with a spatula until fully integrated.
6. Scoop the puff paste into an inverted triangle shape. At this time, it is still warm to touch the wall of the basin. This is the best state.
7. Put the puff paste into the piping bag, squeeze it into the baking tray, the size should be the same,
8. Put it into the preheated oven, middle layer, 200 degrees, and bake 15 minutes, after the puffs expand, turn to 180 degrees, and bake for another 25 minutes, until the puffs are fully cooked.
9. Take out the baked puffs and let cool,
10. Add the whipped cream to the chocolate sauce and beat to the state as shown in the picture, and put the cream in the piping bag.
11. Poke a hole in the bottom of the puff with chopsticks and squeeze the cream in.
12. Cooking and eating, it will be lost after a while, it's so delicious!
Tips:Put the prepared puffs in a fresh-keeping bag and refrigerate them until the next day. The cream will blend perfectly with the puffs and taste better.
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