Double Chocolate Cream puff (Cookie Choux)

Instructions

1. Soften unsalted butter, add sugar and mix, then sift the soft flour and mix.
2. Remove 1/3 of the dough, add cocoa powder to the remaining dough and mix.
3. Roll out the basic dough and chocolate dough and harden in the refrigerator for about 30 minutes.
4. Dip the hardened cookie dough with a circular cutter and combine them to form a shape and put it in the refrigerator.
5. Put unsalted butter, salt, milk and water in a pot and boil it until the butter is melted. Remove from the heat and sift the soft flour and mix.
6. Put the dough on low heat and turn the dough over and heat it for about 1 minute until the dough becomes shiny and a thin film forms on the bottom of the pot. Transfer it to another bowl and cool it lightly.
7. Divide the beaten eggs into 2 batches, mix, and place in a piping bag.
8. Pan in an oven pan, put the cookie dough in the refrigerator, bake in an oven preheated to 180 degrees for 25 minutes and cool.
9. While whipping fresh cream, add melted chocolate and whip gently to make cream.
10. Fill the shoe with chocolate cream and white chocolate cream.