-
Make the choux pastry, then put
teaspoonfuls of the mixture on to wetted baking sheets.
-
Bake in a preheated oven, 400F, gas
mark 6, for 15 minutes or until puffy and golden.
-
Using a small knife, make a slit in
the side of each bun and return to the oven for 2 minutes.
-
Transfer to a wire rack to cool.
-
Lightly whip the cream until thick,
but not too stiff.
-
Spoon into a piping bag fitted with a
small plain nozzle and use to fill the buns.
-
Melt the plain chocolate and butter in
a heatproof bowl set over gently simmering water.
-
Dip the tops of the buns in the
chocolate mixture.
-
Spoon the white chocolate into a paper
piping bag and pipe fine lines across the buns.
-
Allow the chocolate to set before
serving.