For the choux pastry
Pinch of salt
75g (3oz) unsalted butter
100g (4oz) plain flour
3 large free range eggs
For the crème Chantilly filling
200ml double cream, well-chilled
1tbsp caster sugar
1/2tsp vanilla essence
For the dark chocolate sauce
1 x 100g bar dark chocolate
25g (1oz) unsalted butter
2tbsp icing sugar
For the white chocolate sauce
1 x 100g bar white chocolate
100ml single cream
Several baking trays, greased and dampened
- To make the choux pastry buns
- Put the water, salt and butter in a medium-sized pan. Heat gently until the butter melts. Bring to the boil then immediately remove the pan from the heat and tip in all the flour. Beat vigorously with a wooden spoon, don’t worry that the mixture will look like a complete mess at this point, it will soon come together to make a smooth heavy ball of dough.
- Return the pan to a low heat and beat for about 30 seconds to dry out the dough slightly. Turn the dough into the bowl of a food mixer and leave to cool until tepid. Meanwhile, heat the oven to 190°C/3755°F/gas 5.
- Beat the eggs just to combine then using the whisk attachment gradually beat into the dough, beating well after each addition and saving the last tbsp of egg for glazing.
- Put small balls of dough slightly apart on the prepared trays; you can either use a tsp or a pastry bag fitted with a 1.5cm plain tube, aiming to make them about 2.5cm across and 1.5cm high.
- Lightly brush the tops with the egg glaze then bake in the heated oven for 15 to 20 mins until crisp and golden. Remove the trays from the oven and make a small hole in one side of each bun with a cocktail stick or skewer to let out the steam.
- Return the trays to the oven and bake for another 3 to 5 mins until really crisp then transfer the buns to a wire rack and leave to cool completely.