Begin by taking your eggs and cream cheese out of the refrigerator to bring them to room temperature.

Preheat your oven to 190°C (374°F) with both top and bottom heat.

Line the bottoms of two 6-inch round cake pans with parchment paper.

In a small saucepan, add the butter, sugar, salt, and milk. Heat on low, stirring until everything melts, then bring to a boil.

Turn off the heat.

Mix the cake flour and cocoa powder together and sift.

Immediately pour the dry mixture into the hot milk mixture.

Use a spatula to mix quickly until a smooth dough forms and no dry flour remains.

Return the saucepan to low heat and cook the dough for 1 minute, stirring constantly to remove excess moisture.

Transfer the dough to a bowl and allow it to cool until warm to the touch.

Beat the eggs and add them in 3–4 additions, mixing thoroughly each time.

After all the eggs are added, the batter should be thick, smooth, and shiny. When you lift the whisk, the batter should fall slowly and form a "V" shape or a thick ribbon that holds its shape for a few seconds.

Divide the batter into two equal portions and pipe each into the bottom of a lined 6-inch pan, about 1 cm thick.

Bake at 190°C for 25 minutes until puffed, dry, and lightly golden.

Do not open the oven during baking.

Cool completely on a wire rack for about 30 minutes.

While the shells are cooling, prepare the filling.

In a bowl, mix softened cream cheese and sugar until smooth and lump-free.

Add the heavy cream and whip until thick but still slightly flowing.

Do not whip to stiff peaks.

Fold in the Oreo crumbs gently until evenly distributed.

Transfer to a piping bag.

Keep one puff layer in the same pan it was baked in.

Pipe the Oreo cream generously over the top, spreading it into a smooth, even layer.

Carefully place the second puff shell on top of the filling, pressing down gently.

Transfer the assembled cake to the freezer and let it set for at least 1 hour. Before serving, dust the top generously with cocoa powder.