In a saucepan boil the butter, water, salt and sugar
Remove the pan from the heat and sift in the flour
With a wooden spoon, beat thoroughly.
Return the pan to a moderate heat and keep stirring until the mixture combines. The idea is to cook out the water and leave the dough shinny and floppy looking. When shaking the pan the mixture should combine and roll and look like a rugby ball.
Remove from the heat and leave to cool. This is done quickly by tipping the mixture onto the work surface, but you can just leave it in a separate bowl.
Whisk the eggs and add to the bowl containing the dough. Stir until combined.
Return to a moderate heat and beat until a dough forms.
Beat it thoroughly until it creates a dropping effect off the spoon. If it feels to solid or is not dropping off the spoon simply add a little extra egg but don’t overdo this as it is easier to add liquid than take it away.
Spoon into a piping bag and pipe onto a baking tray lined with parchment paper.
Bake in the oven for 20 - 25 minutes at 200 degrees centigrade until they start to turn light brown.
Remove from the oven and make a small hole in the base of each then return to the oven for a further couple of minutes just to let them dry out even further.
Once cooled, fill them with the pastry cream filling and dip into the chocolate ganache. Leave to cool and serve with pride!
For the chocolate ganache simply heat 200ml of double cream and pour over 200g of dark chocolate. Leave to melt then stir. Dip your profiteroles and eclairs so you cover half and leave to cool.