Put all of the ingredients in a bowl and mix until smooth. Roll the dough between 2 sheets of parchment paper to 2 mm thick, and then place in the fridge to chill. Use a cookie cutter to cut out 4 cm discs then set aside.
Preheat the oven to 180˚C and grease a baking tray. Put the water, butter, sugar and salt in a saucepan and bring to a boil. Take off the heat, dump in the flour and stir vigorously to form a ball of dough.
Return to the heat and cook out the dough for 1 minute or until it holds together in the pan. Put into a large mixing bowl and cool.
When cooled, gradually start to beat in the eggs a little at a time, beating well between each addition. Stop adding egg when the mixture is smooth, glossy and drops from the spoon easily.
Transfer into a piping bag fitted with a round 8 mm nozzle. Pipe walnut sized balls onto the greased baking tray and top each with a disc of crumble. Bake for 20 minutes, or until the choux is puffed up and golden. Transfer to a wire rack to cool.
Place all the ingredients in a large bowl set over an ice bath and whisk to form soft and pipeable peaks. Spoon the mixture into a piping bag fitted with a star tip and set aside.
Put the water and cornflour in a saucepan and stir to dissolve, add the sugar and cocoa powder and bring to a boil for 2 minutes. Take off the heat, add the chocolate and whisk until glossy.
Cut the top of each choux to create an opening, then gently pipe the orange cream inside the choux in swirls, add popping candy. Place the tops of the choux on top of the piped cream, then garnish with fresh raspberries, wheatgrass and a few decoratively piped dollops of chocolate sauce.