Profiteroles

Preheat the oven to 200°C (fan 180°C) and line a baking tray with baking paper.

In a saucepan, combine the water, butter, and a pinch of salt. Bring to a boil over medium heat until the butter melts completely. Reduce the heat to low, add the flour all at once, and stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan. Cook for another 1-2 minutes to dry the dough slightly, then remove from the heat and let it cool for 3-4 minutes.

Add the eggs one at a time, mixing well after each addition until the dough is smooth, glossy, and pipeable.

Transfer the dough to a piping bag fitted with a round nozzle and pipe small rounds onto the prepared baking tray, spacing them apart. Smooth any peaks with a damp finger.

Bake for 25-30 minutes until puffed, golden, and crisp. Do not open the oven during baking. Once done, turn off the oven, leave the door slightly ajar, and allow the profiteroles to cool completely on a wire rack.

Whip the double cream with icing sugar and vanilla extract until soft peaks form. Using a piping bag or skewer, make a small hole in each profiterole and fill with whipped cream.

Heat the cream until just boiling, then pour it over the chopped chocolate. Let it sit briefly, then stir until smooth to form a glaze.

Dip the tops of the filled profiteroles into the chocolate glaze or drizzle it over. Let the glaze set slightly before serving. Optionally, serve with extra whipped cream.