Heat oven to 400F/200C and line 1 baking sheets with baking parchment.

Sieve the flour, cocoa and sugar into a bowl.

Put the butter and water in a saucepan. Over medium heat bring to a simmer until the butter has melted.

While still on the heat, add in the flour mixture and quickly beat with a wooden spoon until the mixture comes together into a smooth, shiny dough, and pulls away from the sides of the pan, around 3 minutes. Take off the heat and set aside to cool.

While the dough is still warm, add the eggs, beating well with a wooden spoon. You’re looking for a smooth consistency. If the mixture becomes too runny, you won’t be able to pipe it.

Fit a piping bag with a round nozzle. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a chestnut.

Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough.

Place in the oven and bake for 25-30 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.

Once the choux pastry has cooled, poke a hole in the bottom of the profiteroles and pipe in some whipped cream.

Pipe some melted white chocolate on top of the profiteroles to create the "frosting." Next pipe on your holly leaves and berries.

Place in the fridge until ready to serve. Eat within 2 days.