Main Ingredients: 200g of spuds mix, 2g of fine salt, 70g of water, 5g of whole milk powder, 80g of eggs, 40g of butter

Seasoning: 50g of dark chocolate, 250g of light cream, 15g of sugar

Steps in the process:

1: Chop up the chocolate, put it into a whisk bowl and set aside.

2. Pour the light cream into a saucepan, add granulated sugar, and heat over low heat until boiling

3. Pour the cooked cream over the chocolate and stir until well blended

4. After cooling, place in the refrigerator for more than 5 hours, or better yet, overnight (the optimal temperature is 4 degrees Celsius)

5. Prepare the spuds with all the ingredients

6. Add the softened butter at room temperature

8. Knead until the butter is completely absorbed and the dough is smooth

9. Divide the dough into 18-gram pieces, round them up and place them on a baking sheet, and let them rest for 20 minutes. Spuds will grow a lot during the baking process, so be sure to leave plenty of room between the doughs

10, oven 170 degrees, middle and upper heat, 35 minutes (temperature and time according to their own oven adjustments)

11, out of the oven to cool

12, will be chilled chocolate cream out of the whipped cream, whipped to 9 points, whipped cream should be thick, light and smooth!

13, into the laminating bag (laminating nozzle can be used small round mouth or puff special laminating nozzle)

14, from the bottom of the spuds will be squeezed into the cream