Pre heat oven to 200°c or gas mark 7

Melt the water and butter in a pan and bring to the boil.

Remove from heat and add the flour stiring until mixture forms a dough and leaves the side of the pan

Remove from heat and allow dough to cool

Add to a low heat stirring for approximately 1minute

Add the beaten eggs to the dough a little at a time beating well until the dough is smooth and glossy and is of dropping consistency

Pipe 30 balls or 15 eclairs shapes of the dough onto a baking tray lined with baking paper. (Leave space between each to allow for rising)

Bake for 20-25 minutes until puffed and golden brown

Remove from oven and quickly poke a hole in the bottom of each profiterole/eclair to let out steam

Return to the oven for a further 5-10 minutes

Whip the double cream and spoon into a piping bag

Remove from oven and allow to cool

Melt the chocolate in a bowl over a shallow pan of water

Pipe cream into the bottom and set to one side

Once melted dip the top of the profiterole into the melted chocolate and coat well or if eclair shaped use a spatula to spread a rectangle shape of chocolate on the top.

Set aside for chocolate to harden and serve