Measure 220ml of water and add to your saucepan.
Add the butter to the water and bring to the boil on a high heat.
When it has come to a rolling boiling, add the flour quiclky all at once.
Beat vigourosly with a wooden spoon until it becomes a ball.
Spread it out on a plate to cool for 30mins.
Place your cooled choux pastry into a bowl. Beat in 1 egg until it has been completely absorped
Add the remainig egg and repeat. If your batter is to thick and stiff add in ½ another egg. BE CAREFUL if your batter is too runny your buns will not rise and you may have to begin again.
Put the cooled pastry into a piping bag, snip the end and pipe 12-16 choux buns.
Sprinkle water onto the baking tray.
Bake for 20 mins on 200°c in the middle of the oven, then lower to 180°c for a further 10mins to help your profieroles dry out in the centre.
Leave your choux buns to cool.
Melt your chocolate in the microwave for 70 secs, do this in 10 secs bursts.
Whip your cream to a thick consistency and put in an assembled piping bag.
Push your piping nozzle into each cream puff and fill with cream.
Place your filled choux buns in a bowl and drizzle with melted chocolate.