1. Cut butter into cubes and soften at room temperature
2. Add powdered sugar and scrape until smooth
3. Sift in cocoa powder and low powder, knead into a ball
4. Put it in a fresh-keeping bag, put it in a biscuit square mold, flatten it, and put it in the refrigerator for 30 minutes
5. Butter+water+sugar+salt, put on a low heat and cook
6. Boil until it becomes liquid and continue to boil
7. Sift the cocoa powder and low powder in advance
8. After the liquid is boiled, remove from the heat, quickly add the sieved low powder and cocoa powder, mix well, no powder
9. Then heat it on a small fire until there is a layer of film underneath
10. Add eggs in portions, add to the batter to lift up into a triangle shape
11. Put it into a piping bag and squeeze it into small circles, the size is up to you
12. Take the meringue out of the refrigerator, cut into 0.3cm thick slices, cover the puffs, turn 180 degrees for 15 minutes to 160 degrees for 15 minutes
13. Take out the whipped cream, add sugar and vanilla extract
14. Send
15. Hit 60%
16. Add cocoa powder, or you can add it in advance
17. Beat 7-8% into hair, add crispy beads (optional)
18. Use chopsticks to make a small hole in the middle, if there is a puff mouth, just insert it directly
19. Insert the flower mouth and squeeze in
