Choux Buns (delia style, meaning you cant go wrong)

To make about 30 choux buns you will need 2½ oz (60 g) of strong plain flour. As it needs to be added really quickly into the water and melted butter, fold a sheet of to make a crease and then open it up again. Sift the flour straight on to the square of paper and add a teaspoon of caster sugar.

put 5 fl oz (150 ml) of cold water in a medium-sized saucepan together with 2 oz (50 g) of butter, cut into small pieces, then place the saucepan over a moderate heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water.

Then tip the flour in – all in one go – with one hand, while you beat the mixture vigorously with the other with a wooden spoon.

Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute.

Next beat 2 large eggs well, then beat them into the mixture – a little at a time, mixing each addition in thoroughly before adding the next.

Beat until you have a smooth glossy paste. At this stage, lightly grease a baking sheet then hold it under cold running water for a few seconds, and tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which, in turn, helps the pastry to rise.

To make the choux buns, place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven – gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7, 425°F (220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.

Pierce the side of each one to let out the steam, and cook for a few mins more and then cool them on a wire rack.

when they are completely cool whip some cream. add a drop of vanilla essence to the cream and using a piping bag pipe the cream into the buns through the hole you pierced into them.

melt some chocolate and then pour the choclate over them, yes it is messy and will destroy the counter but tis good craic :)

let the choclate harden, actually put them in the fridge cause they're nicer when they're cold.

ta dah, be proud :)