In a medium saucepan, bring the water, butter, salt and sugar to a boil.

Remove from heat. Slowly mix in sifted flour.

Return to heat, stirring and cook for a minute until dough forms a buttery lump.

Let cool slightly.

In a small bowl, beat the eggs until combined.

Stir in the egg mixture into the flour mixture, mixing until combined.

Using a piping bag fitted with an open circle tip, pipe out the choux dough in three different sizes to form the towers – golf ball sized, walnut sized then quarter sized. Tip: if your piped dots have “tails”, fill a tiny bowl with warm water and dip a clean finger into the bowl and use your finger to press down the “tail.”

Bake at 350 degrees for 25-35 minutes until puffy and happily browned on the bottom; remove the quarter-sized ones after 20 or so minutes.

Using a paring knife, cut an “X” slit into the bottom of each puff to allow steam to escape.

In a medium saucepan, heat the cream on medium-low heat until it reaches a low boil.

Add the chocolate; turn off the heat and let sit for ten minutes untouched.

Whisk together to form a silky ganache.

Power chill in the freezer for 30 minutes until ganache thickens enough to pipe into pastry puffs.

Once puffs are cool and ganache is thick enough fill a piping bag with ganache and pipe into the bottoms of the puffs.

Combine all ingredients for the glaze in a medium bowl; whisk together until smooth.

Pour equal amounts into three smaller bowls and tint each one a different pastel colour.

Combine all ingredients for the buttercream in the bowl of a stand mixer.

Beat on high until fluffy and light. Add a tiny amount of sky blue gel food colouring to tint.

Fill a piping bag fitted with an open star tip with the buttercream.