100g (4oz) choux pastry.
150ml (1/4 pint) whipping cream, whipped.

Sauce.

150g (5oz) chocolate, chopped.
2x15ml spoon (2tbsp) soft brown sugar.
2x15ml spoon (2tbsp) water.
50g (2oz) butter.
1x15ml spoon (1tbsp) rum or brandy.

(1) Heat the oven to 200C, 400F, gas mark 6. Grease 2 or 3 baking trays , then run under cold tap leaving a thin film of water on the trays.

(2) Using 2 teaspoons, place walnut size mounds of choux pastry, well spaced out, on prepared trays.

(3) Bake for 20-25 minutes until well risen, brown and firm. Slit sides to let steam escape. Cool on a wire rack.

(4) Fill choux buns with cream.

(5) To make sauce, combine chocolate, sugar and water in a heavy based saucepan and stir over low heat until smooth. Stir in butter. Remove from heat and add rum or brandy.

(6) Pour sauce over buns and serve right away