1. Preheat the oven to 180C. Line a baking tray with baking paper.

Choux pastry:

1. Add the water (150g) and butter (50g) to the bowl. Program 5 minutes / 100C / Speed 2.
2. Add the plain flour (95g) and salt (pinch) to the bowl. Mix Speed 3 / 20 seconds, or until the mixture forms a dough-like consistency and comes away from the sides.
3. Move the mixture from the mixer bowl into a medium sized mixing bowl. Stir to release steam for a few minutes.
4. Return the dough to your mixer's bowl. Set the dial to Speed 2 and pour in half a tablespoon of the beaten eggs (3) at a time, allowing it to completely incorporate before adding more. Leave for 30 seconds after the last egg has been added.
5. Dollop 12 spoonfuls of dough onto the prepared tray.
6. Bake for 20-30 minutes until almost doubled in size and puffed up. Allow to cool completely. If they go soft, simply return them to a turned off but warm oven for 5 minutes to crisp them up again.
7. While the puffs are baking, move on to making the cream filling.

Cream filling:

1. Wash and dry the bowl completely.
2. If you need to make your own icing sugar, add sugar (30g) to the bowl and grind Speed 9 / 10 seconds.
3. To the icing sugar (30g), add the pure cream (300g) and vanilla bean paste (2 tsp) into the bowl. Insert the whisk attachment. Mix Speed 4 / 20-30 seconds.
4. Place the cream into a piping bag and place in the fridge until needed.

Chocolate coating:

1. Add the dark chocolate pieces (100g) to a clean and completely dry bowl. Grate Speed 8 / 8 seconds. Scrape down sides if necessary.
2. Add the pure cream (100g) to the bowl. Program 5 minutes / 50C / Speed 2-3. Pour into a shallow dish.
3. Place the chocolate glaze in the fridge to thicken.

Assembly:

1. Take the cream and the glaze out of the fridge.
2. Turn a cream puff over and place the piping bag nozzle into the puff. Fill with cream. Repeat for all puffs.
3. Dip the top of each puff into the chocolate and allow to set.
4. These are best when served the same day they are made.
5. Enjoy!