In a large saucepan, bring water and butter to the boil. Stir in flour and salt until the mixture clumps. Transfer the mixture to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking tray.
Bake profiteroles for 20 to 25 minutes in the preheated oven, until golden brown. The centres should be dry. Pierce the side of each one to let out the steam. Leave them to cool and dry out on a wire rack.
Meanwhile, in a medium bowl, whisk the whipping cream until thick.
When the profiteroles are cool, and you are ready to serve, gently split each one; fill with whipped cream. Drizzle with the melted chocolate.
Fun to make after watching the video. It did take 30 mins to prepare and I saw in the video that they were piped onto the tray so I did that too. I thought they were ready to eat until my son snuck in and bit into one before they had cooled and he commented on a strong eggy taste and then I realised they were still a bit soggy inside and the bottoms of mine were a little dark so I turned them all over and cut the bottoms off when they had dried out in my warm oven switched off I dipped the egdes in melted chocolate and filled with cream. Yum! - 27 Nov 2012
Tried this recipe and loved it. Mine came out so well i loved them. I did have trouble mixing the eggs but after some hard work the pastry was exactly the same as video! My pastry cooked well as well. Really pleased with this recipe =D - 23 Feb 2015