Preheat oven to 200 degrees and flour a baking tray. Melt the butter in warm water and add pinch of salt then sieve plain flour in. Use silicone spatula to help cook out the flour. Allow to sit off the heat for five minutes.

Then beat one egg in at a time. Each time the pastry will loosen but eventually come together again. When all eggs are beaten into the mixture, use spatula to put into food bag (or piping bag). Squeeze mixture down bag, tie knot and cut corner of bag. Pipe out mixture into circle and continue with another layer on top without breaking the circle. Repeat 8-12 times.

Then bake for 20-25 minutes and pierce choux buns five minutes before end of cooking.

Turn off oven but leave door open a little and allow buns to rest for 15-30 mins before taking out of oven.

With a small amount of barely boiling water in a pan, put an ovenproof bowl on top and ensure it doesn't touch the water. Melt the milk chocolate and butter then remove from the heat and add sieved icing sugar and double cream. Mix well and allow to cool briefly before dunking the choux buns into the chocolate goodness. Allow to set in fridge.

Whisk up double cream and add 1-2 tbsp white sugar. Cut choux buns in half horizontally and pipe or spoon cream in.

Get the kettle on and prepare for sugar overload but it's definitely worth it. One half of these buns might be enough for normal people.