Place the water and butter into a smallish saucepan and place over medium heat to melt the butter
Whisk the eggs lightly
Once the butter is melted and the water is hot, beat in the flour and salt. Keep cooking for about a minute or so until the dough starts to leave a residue on the base of the pot.
Remove from the heat and set aside to cool a little
Set the oven to 200 degrees Celsius and line a tray with baking parchment.
Place the mix in the base of a food processor or mixer. Turn on high speed and gradually add the egg mix until you achieve a smooth mix with a dropping consistency.
Remove the choux mix and place in a piping bag. Cut off the end off the piping bag and pipe the choux into 50 cent coin size ‘blobs’ close together, to form a circular disc. The blobs will join up on cooking so do not worry of they are not touching.
Place into the oven and bake to 20 to 30 minutes. Or until well puffed, golden, firm to the touch and sounds hollow when tapped.
Remove from the oven and allow to cool.
For the filling, place a non-stick pan over medium heat with the oil. Add the mushrooms and cherry tomatoes. Sauté until wilted down a little.
Slice the choux bun in half, hemispherically. Put the base back onto the baking tray and place a large handful of rocket onto it.
Slice the eggs and place evenly over on top of the rocket
Spoon the mushrooms on top, then the scatter over the sun blush tomatoes
Slice the camembert and place on top of the tomatoes.
Grind over some black pepper and place the top of the choux bun over the filling ingredients.
Place in the oven and cook for 5 to 10 minutes at 180 degrees Celsius until the cheese just starts to melt.
Remove from the oven and either eat straight away or allow to cool completely, before cutting into wedges and serving.