lightly grease two baking sheets with butter and line each with greaseproof paper.

Switch the oven on to 180°C fan.

Stick the butter and 250ml water in a saucepan, bring to a bubble, then remove from the heat.

Tip in the flour, sugar and 1/2 teaspoon salt, beating at the same time: it will start looking like a massive glob of roux at this point. Keep beating away until the mixture leaves the sides of the pan and goes into a ball.

Now beat in the eggs, one at a time, until well blended.

Using two teaspoons, form the mixture into walnut-sized balls and place on the prepared baking sheets.

Bake the choux balls for about 45 minutes - check on them after 30.

If they're golden, puffed and crisped, then they're ready.

Transfer them to a wire rack, then slice them almost half way through, to allow the steam out.

For the sauce: melt the chocolate in a bowl set over a pan of simmering water, then mix in the butter, golden syrup and cream, and remove from the heat.