Place water, butter and sugar in a deep saucepan and bring to the boil in order for the butter to be melted by the time the water boils.

Turn heat to low and add the flour, mix well using a wooden spoon. Continue mixing until the mixture becomes smooth and does not stick to the sides. this takes approx. 2 to 3 minutes, turn off heat and leave to cool a few minutes.

Break the eggs in a container or bowl to avoid any egg shells and add to the mixture one at a time as you mix vigorously. Keep repeating this process until all 4 four eggs are well incorporated into the mixture. (Note: You could also transfer to an electric mixer and use the beater attachment on medium speed)

Grease a large sheet pan (shallow tray) with oil, wipe off any excess with cloth or paper towel. You just want a thin film of oil.

Using a plain pastry tube or nozzle approx. half inch, place in a piping bag and fill with mixture.

Pipe directly on your sheet pan choux shapes by piping out small swirls. This recipe should make approx. 2 dozen. Dip your finger in water and push down any pointed bits sticking out, repeat for each item.

Place in preheated oven and Bake for 30-40 min at 375°F – 190°C. After the first 15 minutes, slide in a spoon into the oven door to release some of the steam (do not open or they will collapse). This will help the dry out. Keep cooking until they reach your desired colour. A nice golden brown is best so don’t burn them. Once cooked, remove from oven and leave to cool.

While the choux are cooking, place the almonds in a dry pan on high heat and toast them by tossing continuously until golden brown. Set aside.

. Place all the milk into a saucepan. Add the vanilla and half the quantity of sugar. Turn on heat to medium, mix ingredients using a whisk and gently bring to a simmer.

In a mixing bowl, crack two whole eggs. Add the rest of the sugar, corn starch and whisk ingredients.

When your milk is just about to simmer, pour half the hot milk into your mixing bowl while whisking. Then pour the rest of the mixture and mix well. Return the mixture from mixing bowl back into the saucepan on medium heat. Keep whisking for 2 minutes until mixture thickens and becomes very smooth.

Pour the pastry crème onto a cling film lined sheet pan (kitchen tray) or a large plate to help cool down faster. Place cling film directly onto the surface to avoid a skin setting. Once cooled down, refrigerate.

To make the pastry cream lighter, whip the cream into a mixing bowl until thick. In another mixing bowl, place all the cold pastry cream with half of the whipped cream. Using a hand held electric beater, mix well until smooth. Add the remaining whipped cream and gently fold until well combined.

Slice each choux horizontally using a serrated knife approx. 1 third of the way from the bottom.

Using a star shape piping nozzle, place the vanilla pastry cream into a strong piping bag (note: a lot of cheap plastic ones will tear) fill the bag with the pastry cream. Fill the casings by squeezing a swirl in each choux. Place the tops back on.

For the chocolate sauce, add the cream to a saucepan on medium to low heat, then add the chocolate broken up in pieces. Once the cream starts to gently simmer, stir the chocolate until smooth. Turn off heat and great the zest of one orange. Mix well.

To serve place three choux on a plate, lightly dusted with powdered sugar, drizzle hot chocolate sauce towards the centre and sprinkle with toasted almonds.