Sieve the flour and salt in a bowl.

Place the water and butter in a large saucepan and boil l. Remove from heat immediately and add the flour into this mix. Beat with a wooden spoon until smooth.

Heat again for a minute and set aside to cool for 10 minutes

Beat 3 eggs

Add them in 4 parts to the cooled flour paste. keep beating the mix with each round of egg until it forms a smooth paste. looked glossy as well.

Preheat the oven to 220 degrees centigrade. Line a baking tray with parchment.

Pipe the dough into little mounds. leave enough place in between as they puff to twice the size on baking

Beat the last egg and brush lightly over the mounds

Bake for 10 mts

Then reduce the temperature to 200 c and bake until golden brown (took me 20 minutes)

Take the profiteroles out and poke a small hole at the base of all and plop them back in for a minute so the insides are set as well. Take out and cool

Meanwhile whip the whipping cream, vanilla extract and icing sugar

Take the cooled profiteroles and slice then on the curve half way through. Open and stuff whipped cream into it

Put the heavy cream and broken chocolate bits in a bowl and microwave for 5 minutes. stir to make chocolate ganache

When the ganache is hot, spoon over the profiterole and set it

Chill before serving

Nom Nom Nom. Thank you