Cooking Steps

1. 

   Step1:In advance, make a cone with a diameter of 14cm and a height of 26cm with a hard paper shell. The surface is tightly wrapped with silicone oil paper.

2. 

   Step2:Put water, butter, salt and a spoonful of sugar in the pan and bring to a boil.

3. 

   Step3:Pour in the low flour and quickly mix it into a uniform dough, then turn off the fire.

4. 

   Step4:Add one egg and stir well before adding the next.

5. 

   Step5:Until six eggs have been added, stir them into a thick batter.

6. 

   Step6:Put the batter into the flower mounting bag. Squeeze it into a ball the size of a pigeon's egg. Dip your fingers in the water and press flat on the top.

7. 

   Step7:The oven is set at 200 degrees. After preheating, put the puff in the middle layer and bake for 20 minutes until it is golden. Do not open the oven door in the middle. After baking, wait for the oven to cool before taking out the puff.

8. 

   Step8:Prepare raw chocolate stuffing during baking - put 400g of chocolate coins into the pot.

9. 

   Step9:Pour in 400g cream. Heat over water.

10. 

    Step10:Heat until the chocolate melts and mix well. Cool it in the cold place. Wait until it has a sticky texture.

11. 

    Step11:Poke a little hole in the bottom of puff.

12. 

    Step12:Use the flower mounting bag to cool it into a thick chocolate filling with heavy texture. Squeeze it into the puff.

13. 

    Step13:Put 200 grams of sugar and 40 grams of water into the pot. Heat over medium heat. Do not stir in the middle of the pot. Turn down the heat after the sugar boils. Turn off the heat when the golden Caramel pulp is boiled.

14. 

    Step14:Take the puff and dip it in the caramel syrup.

15. 

    Step15:Stick to cones one by one. Stagger each layer. Leave as little space as possible.

16. 

    Step16:Until the mold is full. Fill the space with small fruit or dried fruit. Decorate with caramel.