Finally, the Choux version of the Kagemand. This version, luckily, does not require splitting and filling with cream like éclairs, so it is pretty straight forward. You do need a piping bag and a large piping nozzle though, or is looks even more messy.
In a saucepan, add the water and butter and bring to the boil to melt the butter.
Meanwhile, sift the flour onto a piece of baking parchment with the salt and sugar. Mix the eggs together in a bowl and set aside.
When the butter has melted, whisk and then add the flour mixture in one go and whisk vigorously until everything is combined. Take off the heat, too.
Your mixture will start to let go of the sides of the pan. Leave to cool down for 15-20 minutes (speed up by moving to a colder bowl).
Meanwhile, line a big baking tray and pencil in the shape of your cake-man or cake-lady. Turn the oven to 200C fan.
When the mixture has cooled slightly, you can add the eggs. Using a wooden spoon, add one egg at the time and beat until incorporated. You may not need all the egg: You need so much so that the mixture can form good peaks, but too much and the peaks will flatten down and your choux will be flat. This is the tricky bit.
Once done, move to a piping bag with a large nozzle. Pipe your choux onto the stencil on the baking tray.
Bake in the oven for 20-30 minutes or until done, but do not open the oven door at all for the first 20 minutes and ideally as little as possible during the last, as your choux can collapse.
When baked through, remove from oven and prick a few holes in it to allow the steam to escape. Leave to cool, then make the icing by adding drops of hot water until the mixture is treacle like texture. Remove a spoonful of icing and mix with cocoa to make a dark colour for making eyes etc. Add icing to piping bags, decorate with sweets and treats and of course the all important candy lace hair.