Steps
- Preheat the oven to 425°F / 220°C and line baking sheets with parchment paper. Measure 2 tablespoons of superfine sugar.
- Bring 50g of butter, a third of the sugar, and 150ml of water to a boil. Off the heat, add 75g of bread flour and 1 pinch of salt all at once and beat until smooth.
- Cool for 5 minutes, then gradually beat in 2 beaten eggs until glossy. Using two teaspoons, drop small mounds onto the baking sheets, spaced apart.
- Bake for 18-20 minutes, until well risen and brown. Cut a small slit in the base of each bun and cool on a wire rack.
- Dissolve 175g of superfine sugar in 100ml of water over low heat; boil for 1 minute. Stir into 50g of sifted cocoa powder until smooth, then simmer briefly. Let stand for 15 minutes.
- Lightly whip 300ml of heavy cream to soft peaks, then fold in the remaining sugar and 3 drops of vanilla extract. Halve the buns, fill with the cream, and drizzle with the sauce.