Choux pastry

1. Preheat the oven to 200ºC/390F and lightly grease a baking tray, pouring water over the top and taping to remove excess (you want water beads on the tray to create a steamy atmosphere during baking).
2. Sift the flour into a small bowl and add the sugar. Set aside.
3. Place the water and butter in a saucepan over medium heat until the butter has melted and the mixture has begun simmering.
4. Remove from the heat and pour the sifted flour and sugar into the mixture, stirring swiftly with a wooden spoon to combine until the dough no longer sticks to the side of the saucepan.
5. Add in 1/4 of the beaten eggs and beat the dough until smooth, continue adding the eggs in the same manner until all have been combined.
6. Take half a tablespoonful amount of the dough and shape into a ball with an opposing tablespoon and place onto the prepared baking tray, continue with the remaining dough and allowing 1 inch between the dough.
7. Place in the oven and bake for 12 minutes.
8. Increase the heat to 220ºC/430F, turn the tray around and bake for a further 12-17 minutes or until the pastries are lightly golden.
9. Remove from the heat and place on a cooling rack, allowing to cool fully.
10. Stir the whipped cream and sugar together until smooth.
11. Slice a choux pastry open slightly near the base and carefully spoon a tablespoon of whipped cream into the center until all have cream therein.

Chocolate sauce

1. To make the chocolate sauce, place the double cream in a small bowl and heat over a double boiler or in a microwave until it’s smooth and hot, stir in the chocolate and honey until it is smooth.
2. Drizzle the chocolate sauce over the tops of the cream puffs.
3. Serve.