Measure out your ingredients for the choux pastry, and pre-heat the oven to 180 degrees celcius

In a small saucepan melt the butter and add the cold water. Heat on a medium heat until it is JUST about to come to the boil, then take off the heat.

Add the flour, salt and sugar to the saucepan and mix well with a wooden spoon

Leave to cool slightly, around 2-3 minutes should be plenty. During this time measure out the rest of the ingredients.Baking Queen 74's

Add one egg at a time to the choux pastry mixture. At first it will appear like it doesn't want to bind and be quite lumpy. Persevere mixing with a wooden spoon until the mixture becomes slick and smooth. (You will quickly want to move onto the next step to avoid the mixture losing moisture, which will prevent them from rising as well)

Line a baking tray with grease proof parchment and sprinkle with a little water. Take two dessert spoons and carefully scoop the mixture into little balls on the tray.

Put the choux buns in the oven for approximately 30 minutes, or until they appear risen and golden.

I prefer to use elmlea as it lasts much longer and doesn't have any issues with splitting. Place all the cream into a large mixing bowl with the sugar, vanilla essence, and paste.

Mix with an electric whisk until the cream is stiff and fluffy

Once the choux buns are cooked, remove for the oven and allow to cool . (This is usually at least an hour).

For the choux buns pictured I placed the cream mixture into an icing syringe and filled each bun from weak points in the side. This can easily be done without a syringe, but cutting a small hole in the side or top of the bun and carefully spooning the mixture in.

Melt the chocolate over a bain marie, then leave to cool sightly unti it starts to thicken again. You want the chocolate to be slightly thick so that it holds together more when pouring over the buns.

Once the melted chocolate has become a little thicker, spoon over each bun individually

Leave overnight to set in the fridge. And Enjoy!