Cook butter, water, and sugar until boiling. Add flour and cocoa powder, stir until smooth and cooked.

Remove from heat and let cool.

Add eggs one by one while mixing until well combined.

Stir the dough to ensure everything is well mixed. Put into a piping bag.

Pipe onto a baking sheet with Silpat, leaving space between each soes.

Bake at 195°C (383°F) for 40 minutes.

Once cooked, remove soes and transfer to a cooking rack.

For the chocolate pastry cream: Cook all ingredients except butter and dark chocolate until boiling and thickened.

Add butter and dark chocolate, stir until well combined. Cool and set aside.

Take the soes, make a hole at the bottom, and fill with cooled chocolate pastry cream.

Dip into melted dark chocolate and sprinkle with chocolate flakes.

Serve chilled for better taste.