Don't be put off by the bad reputation choux pastry has, it is quite straight forward. These buns are filled with whipped double cream.
150ml/5 fl oz water
50g/1.7 oz butter, cubed
60g/2.1 oz strong bread flour
2 large eggs, beaten
150ml/5 fl oz double/heavy cream
1/4 teaspoon vanilla extract
1 tablespoon icing sugar
150g/5.3 oz dark chocolate
Preheat your oven to 220C/425F/Gas 7.
Put the water and butter into a saucepan and heat gently until the butter has melted and then bring it to the boil.
As soon as it is boiling remove the pan from the heat and tip in the flour and salt.
Whisk until it combines and becomes smooth with no lumps of flour.
Tip into a clean bowl and leave to cool for about ten minutes.
Now beat in the eggs, a little at a time (you may not need all of the egg). Whisk until the mixture is smooth and shiny and reaches dropping consistency. You don't want it too runny.
Line two baking sheets with baking parchment.
Either drop spoonfuls of the mixture onto the sheet or pipe from a piping bag. This makes 30 small buns or 12 larger ones.
Leave space between each one.
Put into the oven and bake for about 15 minutes, until crisp and golden.
Remove from the oven and immediately pierce each bun with a knife to allow the steam to escape.
Leave to cool.
Whisk the cream until it holds its shape and then add the vanilla and icing sugar, whisk until stiff.
At this stage you can vary the flavours and colours. Add a few drops of food colouring to brighten the filling. Or use a tablespoon of flavoured syrup, I added rhubarb syrup to mine.
Split the buns and fill with the whipped cream.
For the topping break the chocolate into pieces and melt, then spoon over the top of each bun. You can vary this by using different types of chocolate.
I also covered some of mine with water icing using icing sugar mixed with some of the rhubarb syrup.