🍰 Preparation materials:Meringue:35g butter, 20g powdered sugar, 35g low-gluten flour, 3g cocoa powder·Puffs:35g butter, 4g sugar, 90g milk, 1g salt, 45g low-gluten flour, 5g cocoa powder, 2 eggs·Cream filling:Appropriate amount of Ms. Baker's chocolate crispy pops, 200g of whipped cream, 10g of sugar·

🍰 Production steps:

1⃣️ Butter + powdered sugar + low-gluten flour + cocoa powder, mix evenly. Spread on oiled paper and roll out flat, refrigerate until ready to use

2⃣️ Boil butter + milk + sugar + salt, pour in low-gluten flour + cocoa powder, stir-fry over low heat until solid

3⃣️ Let it cool slightly, add the egg liquid in batches, beat until it forms an inverted triangle, squeeze it on the baking sheet, press out the pastry into a circle and place it on top, oven at 190 degrees for 28 minutes, take out and let cool

4⃣️ Whip whipped cream + sugar, add chocolate crispy pops, stir evenly5⃣️ Dig a hole in the bottom of the puff and squeeze in the cream