SAUCE
Heat the oven to 200C/400F/Gas Mark 6.
Grease two or three baking trays, then run under cold tap leaving a film of water on trays.
Using 2 teaspoons, place walnut-sized mounds of choux pastry well-spaced out on the baking trays.
Bake for 20–25 minutes until well risen, brown, and firm. Slit sides to let the steam escape. Cool on the wire rack.
Fill choux with cream.
To make the sauce, combine chocolate, sugar and water in a heavy-based saucepan, and stir over low heat until smooth. Stir in the butter. Remove from the heat and add the rum or brandy.
Pour sauce over the buns and serve immediately.