Choux au Craquelin

For the choux pastry 

75g strong flour (baker’s) 

Small pinch of salt 

110ml water 

50g butter, cut into 1cm cubes 

2-3 eggs depending on size (free-range if possible) 

For the craquelin 

85g plain flour 

65g butter (room temperature) 

80g caster or granulated sugar 

For the chantilly cream 

300ml whipped cream 

½ - 1 tbsp icing sugar 

2-3 drops pure vanilla extract 

For the chocolate sauce 

50g plain chocolate

25g unsweetened chocolate 

175ml stock syrup, approx. (see below) 

Rum or pure vanilla extract 

For the stock syrup 

Makes 200ml approx. 

110g sugar 

150ml water