Heat the butter and sugar in the water until melted and bring to the boil then turn down the heat to low.

Add the flour and stir until it forms a glossy ball and comes clean from the sides of the pan. Beat over the heat for about 30 seconds to ensure that there are no flour lumps.

Empty in to a large mixing bowl and spread up the sides slightly and allow to cool for a few minutes. At this point pre-heat the oven to 200C/Gas Mark 6.

While the mix is cooling in a separate bowl whisk the cream and sugar until just under stiff peak and then whisk in the vanilla bean paste. Place in the refrigerator until needed.

Now the mix is cool add a little egg at a time using an electric whisk and mix until all the egg has been incorporated. The mix should be relatively thick and if you scoop up with a spoon it should drop of the spoon in about 10 seconds.

On your baking sheet add the choux mix to a piping bag with a plain nozzle and pipe balls about 2cm in width and height. Dab your finger with a little water and press the tops of each ball to flatten the tops. This will prevent the choux buns burning on the tips.

Bake in the oven for around 20 to 25 mins and golden brown and puffed up.

Once out of the oven leave to cool slightly on the tray then transfer to a cooling wire and allow to cool completely.

While they cool, melt the chocolate in a bowl over a pan of just boiled water.

To finish pipe a little caramel in to each profiterole followed by the Chantilly cream then dip the tops in the melted chocolate. Place back on the cooling wire and sprinkle a little sea salt on each and let the cholate set.

Serve at any time of the day as afternoon tea or a simple family dessert.