Preheat the oven to 200°C (180°C with fan) Gas mark 6.
Place the water and buttery spread into a small non-stick saucepan and sieve the flour onto a side plate. Place the saucepan over a high heat and bring to the boil. Tip all the flour into the saucepan at once and immediately begin to stir with a wooden spoon until the mixture is smooth. Turn down the heat and continue to stir for a minute, the mixture will become very thick like soft dough. Remove from the heat and break in the eggs. Beat with an electric beater until the mixture is smooth and glossy.
Using a teaspoon, drop the mixture onto the baking try 3cm apart. Place in the oven and bake for 15 minutes until golden. Turn off the oven and leave to dry for 30 minutes.
For the custard: Stir the corn flour into the water. In a medium saucepan mix the Carnation® Light Condensed Milk, vanilla essence and corn flour together. Slowly bring to the boil for 1 minute stirring constantly. Separate 3 yolks into a bowl and whisk lightly whilst slowly pouring the boiling mixture onto the yolks. Keep stirring and return to a low heat for 2 minutes, do not allow mixture to boil. Refrigerate until completely cooled.
Scoop out the Carnation® Chocolate filling and topping into a microwaveable dish and heat for 15 second bursts, stirring in between, until just melted. Cut a small hole onto the side of each bun. Pipe the chilled custard into the buns and then dip into the melted Carnation Chocolate. Leave for 10 minutes until set.
Recipe courtesy of Carnation®