Chocolate Choux Buns

Ingredients

150ml (¼ pint cold water)
1 teaspoon caster sugar
50g (2 oz) butter
60g (2 ½ oz) plain flour
2 eggs

For the filling
250ml (½ pint) double cream

For the icing
225g (8oz) plain chocolate

Method

Preheat the oven to 200 ºC, 400ºF, and Gas mark 6. Dip a paper towel in some margarine and rub it over two baking sheets. Turn on the cold tap and hold each baking sheet under it. Shake them well to get rid of all the drops of water. (This will help create a steamier atmosphere, which in turn, helps the pastry to rise)

Sift the flour into the bowl. Put this to one side, you'll need it later.

Put the water, sugar and butter into a large saucepan. Place the pan over a medium heat to melt the butter. As soon as the butter has melted, turn up the heat and bring the mixture to the boil and turn off the heat.

Immediately, shoot the flour into the pan in one go, and start to beat the mixture really well with a wooden spoon.

Keep beating the mixture until it makes a ball of smooth paste which leaves the sides the pan clean.