Line a large baking tray with parchment and preheat the oven.
Sift the flour onto a plate, sprinkle the sugar over the top and set aside.
Crack the eggs into another bowl, beat them and set these aside too.
Put the butter and water into a saucepan and bring to the boil.
Remove the pan from the heat, quickly add the prepared flour and mix together well.
Return the pan to a gentle heat stirring vigorously for 30 seconds to make a soft dough.
Remove the pan again, add half the prepared egg to the pan and beat it into the dough.
Beat in the remaining egg to make a thick, smooth paste.
Take a good teaspoon of the paste, scrape onto a second teaspoon then scrape it back onto the original spoon to make a ball of paste and drop this onto the prepared baking tray. Repeat with the remaining dough or pipe small balls of dough onto the baking tray.
Bake for 25 - 35 minutes until golden brown and dry on the inside.
Remove the tray from the oven and make a cut in the side of each choux bun, to allow the steam to escape.
Transfer to a wire rack to cool.
Whip the cream.
Spoon or pipe the cream into the cold choux buns.
Chill until ready to serve.
Put the cream and sugar into a saucepan and gently heat together, stirring until the sugar is dissolved. Remove the pan from the heat.
Break up the chocolate, add it to the cream and stir until it is dissolved and the sauce is glossy.
Pour the sauce over the profiteroles before or after serving.
Makes 12-16 profiteroles
Large baking tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater