Choux Buns
125ml milk
125ml water
100gm butter, diced
1/2 tsp salt
1 tbsp Chelsea Caster Sugar
150gm plain flour
5 eggs
Chocolate Pastry Cream (See "You might also like...")

Caramel topping
300gm Chelsea Caster Sugar
100ml water

Choux Buns
Combine milk, water, butter, salt and Chelsea Caster Sugar in a saucepan over a low heat. Bring to boil and immediately remove from heat.
Shower over flour and mix with wooden spoon until completely smooth.
Return to medium heat and stir continuously for 1 minute.
Tip paste from pot onto another bowl to cool.
Once no longer hot to touch, return to pot and beat in eggs one by one.
Fill piping bag and pipe 3-4cm rounds on baking tray.
IMMEDIATELY Put in oven preheated to 200°c for 15 min then reduce heat to 180°C for another 5-10 minutes until browned and dry. Do not open the oven until cooking is almost complete as buns will deflate.

Caramel Topping
Put the Chelsea Caster Sugar and water into a pot. Stir to dissolve sugar and then bring to the boil and boil until golden in colour. Use immediately.

To assemble, dip tops of buns in hot caramel and put aside to set. Make a small hole in the bottom of the bottom of the bun and pipe in chocolate custard.

From the TV show Chelsea New Zealand's Hottest Home Baker.