STEP 1/17
Boil butter, water and salt in a skillet until butter melts
STEP 2/17
Remove from heat and add sifted flour
STEP 3/17
Stir until the powder is well blended without lumps
STEP 4/17
Turn back on heat and stir until dough is smooth
STEP 5/17
Remove from heat and cool in a large bowl
STEP 6/17
Add eggs little by little and mix smoothly
STEP 7/17
Place the dough in a piping bag with a 1cm diameter circular pod
STEP 8/17
Squeeze the batter into 500 won pieces on a Teflon-sheet pan
STEP 9/17
Spray water with a sprayer, please
STEP 10/17
Bake at 180 degrees for 20 minutes
STEP 11/17
Transfer to cooling net and cool, drill a hole in the bottom and cool completely
STEP 12/17
Microwave dark chocolate and whipped cream for 50 seconds to 1 minute
STEP 13/17
Leave for 2 minutes, stir and mix well
STEP 14/17
Put it in the refrigerator and make it suitable for piping
STEP 15/17
Squeeze the ganache into a completely cold shoe
STEP 16/17
Refrigerate or freeze to cool
STEP 17/17
Enjoy your meal!
Before starting: Remove eggs from room temperature 30 minutes to 1 hour before use