Add the chopped chocolate and cream into a bowl. Place this into your microwave and heat for 1 minute.

Take this out and give it a stir, then place it back into your microwave and heat for 15 seconds this time. Take it out and stir again.

Keep repeating this until all the chocolate has melted and you get a smooth ganache. Leave this in your fridge to set up.

In a pot, add the water, sugar and golden syrup. Give this a stir.

Place this onto medium heat and heat this mixture, WITHOUT stirring, until it reaches 120c/240f. Once it reaches this, take it off the heat.

In a large bowl, add the egg whites and cream of tartar. Whip these until they start becoming foamy.

Whiles still mixing, slowly pour in the syrup you just made. Once it has all been added, whip until you get a thick glossy mixture. This could take some time, around 5-8 minutes.

At this point mix in the vanilla, then leave this aside until you're ready to use it.

Get your puff pastry sheets and cut rectangles out of them. I got 8 rectangles out of each sheet.

Get one rectangle and pipe a line of the set ganache onto it. And then next to the ganache, pipe a line of the marshmallow fluff. Make sure to leave room on the edges of the puff pastry rectangle, you want to pipe your filling in the centre.

Add another rectangle of puff pastry on top of this, then seal the sides with a fork. Keep repeating this until you've used all of your puff pastry.

Leave these in your freezer for about 20 minutes before frying.

You want to fry these in oil that is around 180c.

Fry your pies, in batches you don't want to overcrowd your pot, until they are a deep golden brown colour on both sides.

Once fried, leave them on a wire rack so that the excess oil can drain off.

Let them cool for a bit, they will be very hot at first, but then enjoy!