Prepare the white puffs: melt the butter in a saucepan, add the water and then salt and flour all in a barrel, continuing to mix until the mixture comes off the walls.
Transfer to a bowl, leave to cool while stirring, then stir in the eggs 1 at a time.
Create the cream puffs (as big as a small walnut) on the baking sheet lined with parchment paper, a little distant from each other, using a pastry bag with a smooth spout.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook for 10 minutes at 190 ° C, in a preheated convection oven, then lower the temperature to 170 ° C and cook for another 30 minutes: at the end cooking, open the oven a little and let them at least cool down like this.
Prepare the chocolate puffs: melt the butter into chunks in a saucepan with the milk, then add the powders (flour, cocoa and salt) all together and mix until the mixture becomes very firm and starts to come off the bottom and sides, then remove from heat.
Transfer to a bowl and continue stirring until it is only slightly warm, then stir in the eggs 1 at a time, waiting for the previous one to be completely absorbed before adding the next.
With a pastry bag with a smooth spout, create the cream puffs on the baking sheet lined with parchment paper, a little distant from each other.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook in the same way: 10 minutes at 190 ° C, in a pre-heated ventilated oven, then another 30 minutes at 170 ° C, finally let it cool with the open oven before removing from the oven and allowing to cool completely.
Prepare the cream: whip the egg yolks with the sugar and salt, then add the cream and finally the mix of flour and cocoa.
Transfer to a saucepan, bring to a boil, stirring constantly, then remove from heat and add the chopped chocolate, stirring to make it melt well.
Divide the cream in half, and add the coffee only to one of the 2., then let it cool completely.
Assemble the crown: with a pastry bag with a thin spout, stuff the cream puffs, making a hole in the bottom (I stuffed the white ones with coffee cream and the cocoa ones with the normal one, but you can also do the reverse, if you prefer; then for the decorations I used all the advanced one, indifferently, alternating a little).
Start creating your crown: place a first layer of white puffs on the serving dish (to keep them from slipping, you can attach them to the plate with a little cream), then create a second layer, alternating with the first, with the cocoa puffs , making them adhere with a sprig of cream.
Create a third layer, then add tufts of the leftover cream, using the sac-à-poche (with star spout).
The double flavor puff crown is ready, you just have to decorate it with fresh berries, meringues and mint leaves and serve it.
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