Directions

1. Preheat the oven to 200ºC regular bake. Line a baking tray with baking paper and spray with oil to prevent it from blowing around.

2. In a pot, bring the water, milk, butter, sugar, and salt to a boil, then simmer until the butter melts. Add the flour all at once and beat with a wooden spoon until a smooth dough forms (about 2–3 minutes). Turn off the element and leave to cool for about 5 minutes.

3. Add the eggs one at a time, mixing until the mixture is glossy and smooth.

4. Transfer the mixture into a piping bag fitted with an A1 tip. Pipe the dough onto the prepared tray, leaving 2.5cm between each choux bun.

5. Bake for 15 minutes. DO NOT OPEN THE OVEN DOOR — sorry for yelling — but seriously, DON’T DO IT!!!

6. Reduce the oven temperature to 175ºC and bake for an additional 20–25 minutes until golden brown. Turn off the oven, crack the door, and leave the choux buns for 10 minutes to dry out. Place the buns on a wire rack to cool.

7. For the filling, whip the cream and fold in Sugar Daddy for a quick caramel mousse (or make caramel frappé mousse). Transfer the filling into a piping bag fitted with a small-tip nozzle if available.

8. Once the choux buns are cool, poke a small hole in the bottom of each and fill with your chosen mousse. If using a piping bag, pipe into the hole until the filling starts to come out.

9. Dunk the choux buns into melted Caramilk and arrange them into a wreath shape. Decorate with Caramel Maltesers, strawberries, mint leaves, and extra drizzled Sugar Daddy.