Cake with chocolate mousse and cream puffs

In a saucepan with a thick bottom, bring 125 ml of water with butter and salt to a boil. Leave the saucepan on the stove over low heat. Add the flour to the boiling water and stir vigorously with a wooden spoon for about 3 minutes. The dough should be shiny and pull away from the sides of the saucepan. Let the dough cool. Incorporate the eggs into the cooled dough, one by one, until each previous one is fully incorporated.

Fill a piping bag with a round tip with the dough and pipe small cream puffs (approx. 1½ cm) onto a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C without a fan for approximately 25 minutes. Let the baked cream puffs cool on a wire rack.

Line the bottom of a ∅ 24 cm cake pan with parchment paper and grease the sides with butter and dust with cocoa.