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Put water, oil and salt to boil. When it starts to boil, add the flour and remove from the heat. Rotate well to homogenize the composition, then add eggs one at a time (after each egg mix well until smooth).
Grease the tray or trays and start the sprinting operation (it is possible with a cornet or a bag cut in a corner to fit the thumb, approximately). Put them in the preheated oven and bake for about 20 minutes, at the right heat. After they have cooled, take the pieces one by one and cut them in half, then put a row of pudding, and put a row of whipped cream over the pudding.
Melt the household chocolate with 2 tablespoons of oil over low heat, and after it has melted, take a small teaspoon and glaze it.
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