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Method

1. To make the choux pastry, combine 150ml/5fl oz water, milk, butter, caster sugar and salt in a large saucepan. Bring to a gentle simmer over a medium–high heat.

2. When it comes to a rolling boil, turn the heat down slightly and tip in the flour in one go. Use a wooden spoon to mix vigorously until the mixture comes away from the sides of the pan.

3. Stir for a few minutes over a medium heat, then remove from the heat and tip into the bowl of a stand mixer or a large heatproof bowl.

4. Place a piece of cling film or baking paper on top so that it touches the mixture to stop it drying out. Leave for about 15 minutes, until the mixture is cool to the touch.

5. Add the eggs, little by little, and mix really well after each addition. Use the paddle attachment on a stand mixer, an electric hand-held whisk on a low setting, a food processor or mix by hand – but brace yourself because your shoulders will burn!

6. After adding about five of the eggs, test the mixture by taking a large spoonful out of the bowl and giving it a gentle nudge – it should be a dropping consistency. This is when the mixture drops and flows ever so slightly without too much of a nudge. It shouldn't flow like water, it should have a slight firmness to it – it should be pipeable and hold its shape once piped.

7. If it's too wet then you will need to start again, but if the beaten eggs are gradually added, it should be fine.

8. If the mixture is still quite firm and could benefit from a little more egg, add the remaining beaten egg, little by little, until the mixture is at dropping consistency.

9. Preheat the oven to 220C/200C Fan/Gas 7.

10. Line three baking trays with baking paper, securing the edges.

11. Spoon the choux mixture into a piping bag fitted with a 1cm/½in plain round nozzle.

12. Pipe 4cm/1½in rounds onto the baking trays, leaving a 4cm/1½in space between them as they will spread during baking.

13. Sprinkle the tops of the piped choux buns with the demerara sugar.

14. Bake for 15 minutes (do not be tempted to open the door during this stage). Reduce the oven temperature to 200C/180C Fan/Gas 6, then bake for a further 10–12 minutes. The choux buns should easily come away from the paper, sit proud and feel light and hollow.

15. Remove from the oven. Take a round piping nozzle and use the tip of the nozzle to create a hole in the base of each choux bun. This will be used to pipe the cream in later and it helps to release excess steam. Transfer to a wire rack and leave to cool completely.

16. To make the cream filling, line a baking tray with baking paper.

17. Gently whip the cream with the sugar, vanilla and salt in a bowl until it reaches soft peaks and will hold its shape when piped into a choux bun.

18. Transfer the cream to a piping bag fitted with a round 1cm/½in nozzle.

19. Fill each choux bun with the cream by inserting the nozzle into the bottom of each bun. Place the filled buns bottom-side down on the tray. Chill in the fridge for up to 3–4 hours.

20. To make the chocolate sauce, heat the chocolate, 180ml/6¼fl oz water, honey and salt gently in a saucepan. Stir frequently until the chocolate has melted and the mixture is silky. Keep stirring until glossy and smooth.

21. Remove from the heat, pour into a jug and leave to cool to room temperature.

22. To make the pistachio sauce, slowly heat all of the ingredients together in a small saucepan on a low heat until melted.

23. To assemble the choux stack, loosely stack up the filled choux buns on a large serving plate or platter.

24. Pour the chocolate and pistachio sauces all over the stack, either at the table in front of your guests or in the kitchen. Sprinkle with the chopped pistachios, if using, serve and enjoy.