Preheat the oven to 200C/180C fan/400F/fuel mark 6.
To make the choux pastry, chop the butter and add it to a small saucepan with the water and salt. Heat until the butter has melted and the mixture is starting to bubble. Meanwhile, weigh out both flours in a separate bowl. When the butter mixture is effervescent, please remove it from the heat and add all the flour. Stir with a timber spoon until it forms a clean ball that draws away from the perimeters without problems.
Transfer to the bowl of a stand mixer with a paddle attachment equipped.
Add two eggs, one at a time, mixing slowly after every addition until mixed. Whisk the third egg in a separate bowl and add steadily, a tablespoon at a time, mixing correctly after every addition, until the dough is smooth and a “v” remains while you elevate a spoon out. Transfer to a piping bag and reduce a medium-length tip. Pipe 24-30 small shapes directly onto a baking tray (or ) covered with greaseproof paper – squeezing firmly at a forty-five-diploma perspective, slowly pull throughout, and pack less. One facet of every form needs to be taller than the other. Remember that the choux could be three times as huge once baked. You can bake the trays separately; the piped choux pastry may be ready. Bake for 10 minutes, then turn the temperature to 180C/160C fan/350F/fuel mark four. Bake for similarly 20 minutes. Don’t open the oven until at least 25 minutes to avoid the pastry deflating. When baked, without delay, pierce every choux bun under to allow the air to get away. Allow to chill, then put together your filling and pipe internally. Decorate by masking 3-quarters of every bun with melted chocolate and using chocolate sprinkles. Paint the faces using meal dye blended with a bit of alcohol. Use round chocolate sprinkles for the noses and ears, sticking them on with extra melted chocolate.