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16 Stir the sauce well, pour it over the buns, and serve immediately.
PREPARE AHEAD The unfilled buns will keep in an airtight container for 2 days.11 Return to the oven for 2 minutes to crisp,
then transfer to a wire rack to cool completely.12 Before serving, pour^1 ⁄ 2 cup cream into a
saucepan and whip the rest until just peaking.10 Remove from the oven and slit the side of
each bun to allow the steam to escape.
14 Pile the whipped cream into a piping bag
fitted with a^1 ⁄ 4 in (5mm) star nozzle.
13 Add the chocolate, butter, and syrup to the
cream in the pan and heat gently until melted.
15 Pipe cream into each choux bun and
arrange onto a serving plate or cake stand.