Bring the water, sugar and butter to the boil in a saucepan. Remove the heat.
Add the sieved flour and mix with a wooden spoon.
Return to the heat and stir continuously until the mixture comes away from the side of the pan.
Remove from the heat allow to cool for about 4-5mins. Pre heat the oven to 220c/200c Fan.
Gradually at the beaten eggs, mixing well. The mixture should be a dropping consistency.
Pipe into small rounds on a greased baking tray. If there is a peak on the choux buns, lightly dab with cold water, tapping down the peak.
Bake for 30 mins. Remove and allow to cool.
White Choc Ganache
Melt the white chocolate in a bowl set over a pan of boiling water.
Once melted remove from the heat , add the crème fraiche and bring together into a ganache.
Allow to set for at least 2 hours.
Poke a small hole in the botton of each choux bun and pipe in the ganache.