Preheat the oven to 200C / 180C Fan / 400F and grease 2 baking trays or line with baking paper.
Put water and marj/butter in a small pan. Melt the over a low heat then slowly bring it to the boil.
Once the mixture is boiling, remove it from the heat and add the flour. Beat it until the mixture forms a soft ball and leaves the side of the pan. Leave to cool slightly.
Whisk eggs lightly. Add a little at a time, beating really thoroughly between each addition so you have a lovely smooth shiny paste. Pipe or spoon onto the baking tray.
Put in oven for 10 minutes, then reduce the heat to 170C/150C Fan/325F and bake for a further 15-20 minutes. They’re ready when they are well risen, crisp and golden brown.
Remove from the oven and split them with a sharp knife down the side to let the steam escape. Leave to cool on a wire rack.
Whisk cream until thick add icing sugar and orange essence and whisk again. Fill each bun generously.
Put the choc, butter and waterin bowl over hot water and melt. Don't let the bowl touch the water. When melted beat in icing sugar. Spoon over buns.
