Cut the butter into cubes. Cut the vanilla pod in half.
Place the milk in a saucepan and add the vanilla pod. Beat together the eggs and the sugar for 2 minutes and then add the flour. Remove the vanilla pod from the milk and then add the hot milk to the egg and sugar mixture. Return to the heat, bring back to boil and cook for 3 minutes from boiling point. Add the raspberries and mix well before adding the butter a little at a time.
Pour the pastry cream on to a baking tray lined with cling film. Cover the cream with cling film, pressing the film on to the surface to precent a skin from forming. Chill in the fridge. Once cool, transfer the cream to a piping bag.
Break the chocolate into small pieces and place in a bowl.
Melt the sugar without stirring to form a caramel. Once golden brown, add the butter and the salt to the pan. Once the butter has been incorporated, add the cream to the pan and cook for 1 minute.
Pour the caramel on to the chocolate, leave for 1 minute and then stir until smooth and shiny.
Make a small hole in the base of each choux bun. Pipe the raspberry cream into the buns and then dip each one in the caramel and chocolate sauce.
«Prepare the pastry cream the day before and then pipe into the choux buns when ready to serve. The chocolate and caramel sauce can be stored for up to 5 days in the fridge.»