For the choux buns, combine the 110g butter, 130ml water, 130ml milk and the 2 teaspoons sugar in a saucepan over medium-high heat. Bring to the boil and immediately remove from heat. Add 200g flour and mix vigorously until a dough forms that pulls away from the sides of the pan. Leave to cool for a minute.
Beat 4 of the eggs in a jug with a fork, then add to the dough mixture, stirring vigorously. Once combined, beat the remaining 4 eggs and repeat. The dough should resemble a wet paste and should be lovely and smooth at this stage.
Line a baking tray with baking parchment. Using a tablespoon, take a spoonful of the choux pastry dough and use another spoon to place it on the tray. Repeat till all dough is used; you should get around 18-20 hand sized choux buns.
Bake the buns in a preheated 180 C / Gas 4 oven for 30 minutes, or until golden brown. Remove from oven and let cool.
For the raspberry glaze simply pour the water, sugar and raspberry flavouring into a saucepan and cook it until it's boiling. Allow to cool and apply it to the choux buns which should have cooled by now.
For the white chocolate filling, pour the milk, butter, vanilla, sugar and white chocolate into a saucepan and boil. Keep the mixture boiling until a mixture as thick as custard has formed, i.e. it should cover the back of your spoon. Allow the mixture to cool and use a piping bag to fill the choux buns from the side. I recommend 15ml of filling per bun.
Next, the chocolate sauce. Combine the chocolate and milk in a saucepan over medium high heat. Stir regularly until you have a smooth chocolate sauce. Add more milk if needed to get a lovely smooth consistency. Now just dip your buns in and coat the top section only.
For the caramel, put the 100g of sugar into a saucepan, put it on a medium high heat. When the sugar starts to melt stir it and add your butter and vanilla. Allow the caramel to cool until it starts dripping smoothly from the spoon. For a rustic look, just drizzle the caramel over all the choux buns (only when the caramel cools slightly and is just dripping smoothly off the spoon. Be careful when handling caramel, it is very hot!).
You can also use this choux mixture to create eclairs, just pipe it out into nice straight shapes.