Beat eggs

Put water and butter into pan and heat gently until fat has melted

Bring to boil, when bubbling vigorously, remove from heat and quickly stir in the flour

Beat quickly with wooden spoon until the mixture forms a ball

Cool slightly

Beat in egg a little at a time until the pastry is smooth and glossy

Place about 24 teaspoonfuls on greased baking tray

Bake 15-20mins – check the profiteroles are dry inside, you might need to put a hole in them and return to oven for few mins.

Cool and wire tray

Place in pan with water, syrup and butter

Heat gently until chocolate is melted

Beat in vanilla essence. Leave to cool

Whip cream, adding icing sugar to sweeten

When profiteroles are cool, make a slit and insert cream.

Arrange on serving dish and pour chocolate sauce over when you are ready to serve