Preheat the oven to 200°C/Gas Mark 6. Line a large baking tray with a baking liner or parchment paper.

Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.

Put the butter and water into a saucepan over a medium heat. When the butter has melted and water come to the boil, remove the pan from the heat.

Immediately add the flour from the bowl and mix into a smooth paste. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough. Remove the pan from the heat.

Add a third of the egg and beat it into the dough with a spatula. When it is incorporated, beat in another third of the egg. Beat in the remaining egg to make a thick and smooth paste.

Take a good soup spoon of the paste, scrape it onto a second soup spoon, then scrape it back onto the original spoon to encourage the formation of a ball of choux paste.

Drop the ball of paste onto the baking tray and repeat with the remaining paste. OR, put the choux paste into a piping bag and pipe 10-12 balls of dough onto the baking tray.

Bake for 30-35 minutes until golden brown and crisp to the touch. Remove the tray from the oven.

As soon as you can handle the choux balls, cut the side of each bun with a sharp knife to allow the steam to escape. Transfer the choux buns to a wire rack to cool.

Break the chocolate into pieces. Measure the milk, sugar and chocolate into a saucepan. Heat gently while stirring until the sugar and chocolate have dissolved. Remove the pan from the heat.

Put the tapioca flour and water into a bowl and stir into a paste. Pour half the warm chocolate milk into the paste, stir to combine and tip everything back into the saucepan. Return the pan to a gentle heat and stir as the sauce thickens and bubbles.

Remove the pan from the heat and leave it to cool.

Spoon or pipe the cream into the middle of the cold choux buns. Pile the filled choux buns onto a serving dish. Chill until ready to serve with a jug of cream.

TIP: Pipe in whipped double cream if you prefer.

Break the chocolate into small pieces. Melt the chocolate and butter together until both are runny. Pour some runny chocolate onto the top of each chocolate choux bun.