Ingredients:
½ cup cold water
4 tbsp butter, diced
½ cup all-purpose flour, sifted
2 eggs, beaten

For the filling:
½ tsp pure vanilla extract
1 cup heavy cream

For the chocolate sauce:
4 oz dark chocolate, broken into small pieces
2 tbsp butter
2 tbsp maple syrup or honey

Equipment:
Baking sheet
2 medium saucepans
Wooden spoon
Soup spoon
Oven mitts
Knife
Electric mixer or whisk
Large mixing bowl
Teaspoon
Heatproof bowl

• Preheat the oven to 400 degrees F. Grease a baking sheet and sprinkle it with cold water. This will generate steam in the oven and help the dough to rise.
• Place the butter and cold water in a medium saucepan and heat gently until the butter has melted. Then turn up the heat and bring them quickly to a boil.
• Remove the saucepan from the heat and add all the flour at once. Then beat the melted butter and flour together with a wooden spoon until the mixture comes together.
• Allow the mixture to cool for a few minutes. Then beat in the eggs with an electric mixer or wooden spoon, a little at a time, until the mixture becomes smooth and shiny.
• Use a soup spoon to place 12 golf-ball-sized dollops of the dough on the baking sheet. Bake the profiteroles on the top rack of the oven for 20-25 minutes.
• Using oven mitts, take the cooked profiteroles out of the oven. Make a slit in the side of each with a knife to let the steam out, being careful not to burn your fingers. Let cool.
• Add the vanilla extract and the cream to a large bowl. Whip them to form soft peaks using the electric mixer or whisk. Use the teaspoon to spoon the cream into the buns.
• Place the chocolate, butter, and maple syrup or honey into a heatproof bowl. Place the bowl over a saucepan of simmering water and gently melt the contents. Stir well.
• Carefully spoon the chocolate sauce over the profiteroles using a soup spoon. Serve the profiteroles immediately with any remaining sauce.