Directions

1. Add the butter and water to a pan on medium heat and let the butter melt. Take of the flames

2. Sieve in the flour and salt. Fry the roux for a couple of minutes while whisking. Add the batter to a mixing bowl and let cooldown (to at least 50 degrees Celsius)
3. Beat the eggs and slowly whisk them through the batter. Stir until the batter just runs off your spatula.
4. Mix in the baking powder and put it in a piping bag
5. Spray a tray with non-stick spray and dust with flour before piping 10 equal circles onto it.
6. Add them to a preheated oven at 220 degrees Celsius or 430 degrees Fahrenheit for 25-30 minutes. Spray some water in the oven to create some steam and do not open the door while baking.
7. Mix water, sugar and cocoa powder in a pan on medium heat and bring to a boil until syrupy (about 105 degrees Celsius)
8. Take off the heat and incorporate the chocolate until thick enough to stay on a spoon and still spreadable.
9. Take a piece of pastry and dip into the chocolate glaze to coat. Let cooldown in the fridge
10. For the filling, stiff up some heavy cream with sugar and vanilla sugar.
11. Make a hole in the bottom of the pastries and fill with the whipped cream. Store in the fridge until serving.
12. Enjoy!