Crispy Bear Cream Puffs

Sable cookie dough Microwave the butter for 30 seconds.
Add 25 g sugar and mix well.
Add 25 g cake flour and mix.
(It is very soft at this stage)
Wrap the dough between plastic film.
Roll out the dough to about 2mm thick.
Chill in the refrigerator to harden.
Cream puff dough Heat water, butter and vegetable oil in a pan until it comes to a boil.
Turn off the heat.
Sift the flour beforehand, and sift in the flour.
Mix well with a wood spatula.
When it is roughly mixed, cook over medium heat for 30 seconds (The mixture clumps together into one dough like the photo).
Add beaten egg little by little at Step 7.
Lift the wood spatula to drop some dough.
When the dropped dough falls off in a triangle shape, stop adding the egg.
Pipe into 5 cm circles to make about 10 cream puff shells.
(Don't use up all the dough at this stage.)
Pipe the remaining dough into about 1 cm circles to make 15 smaller shells.
Cut the rested sable cookie dough with a 4 cm round cookie cutter.
(You can also cut with a knife into about 4 cm circles.)
Put the sable cookie dough on top of the dough you made at Step 9.
Don't put anything on the dough you made at Step 10.
Preheat the oven to 200C (400F).
Turn down the heat, and bake at 180C (350F) for 35 minutes.
Slice the larger shells in half horizontally.
Cut the smaller shells in half.
Apply melted chocolate on the smaller shells, and stick the bear's ears and nose.
Draw eyes and a nose with a decorating pen.
Fill cream between the larger shells.