Place butter in a saucepan over medium heat. When mostly melted, add water and bring to a rapid simmer.

While liquid is simmering, add flour and a pinch of salt, stirring vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the saucepan. This should take about 1 minute.

Remove from heat and let the mixture cool for 10 minutes.

Preheat your oven to 220°C (420°F, or 200°C fan).

Lightly grease 2 large or 3 standard baking trays with butter, then line them with parchment paper to prevent sticking.

Add 1 egg to the mixture and beat until combined. Add remaining eggs one at a time, making sure each is fully blended before adding the next. The dough should be thick and pasty.

Place the dough into a piping bag fitted with a 13-15mm round tip (1/2 – 3/5).

Pipe 2 tsp blobs 5cm (2") apart on the trays. You should get about 40-50 blobs.

Wet your finger with water and pat down any peaks to form nice round balls.

Bake both trays at the same time for 15 minutes, switching them halfway through baking.

Remove from oven, reduce heat to 180°C (350°F, or 160°C fan). The puffs should be crispy enough that if pierced, they will not collapse. If needed, return to the oven for 3 more minutes. Then pierce each puff with a knife and return to the oven for 5-7 minutes until golden and crispy.

Let the profiteroles cool fully before filling with custard, whipped cream, or ice cream.

Melt the dark chocolate and cream together until smooth and well combined for drizzling before serving.