Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.

Melt water and butter in a pot.

Mix flour, cocoa, sugar, and salt in a bowl and then add the mixture to the pot.

Stir in the pot with a spoon until a thick and coherent dough is formed.

Remove the pot from heat and let the dough cool for 10 minutes.

Beat in the eggs one at a time (I used a hand mixer). Let the dough come together after the first egg before adding the next egg. After the final egg, beat until you get a smooth and elastic dough – this can take 1-2 minutes.

Put the dough into a piping bag with a round nozzle (or cut a hole in the tip of the bag) and pipe out buns onto a baking sheet lined with baking paper. They should be about 5 cm in diameter.

Bake the choux buns for 20 minutes in the oven until they are puffed up and slightly cracked. Remove and let cool.

A good tip is not to open the oven during baking, as this can cause them to collapse.

Put all ingredients in a bowl and mix with a hand mixer until you get a fluffy mousse.

Make the vanilla cream according to the instructions on the packet.

Halve each choux bun and spread the bottom with a layer of vanilla cream.

Put the chocolate mousse in a piping bag with a star nozzle and pipe it around the edge of the bun.

Put a teaspoon of jam in the center of each bun and place the top on. Top with chocolate icing – serve