Whipped double cream sweetened with icing sugar, to taste
For the choux pastry, add the water, milk, butter, salt and caster sugar into a pan over medium heat. Stir until the butter has melted.
Once melted bring to a boil. As soon as it reaches boiling, quickly add in the flour and stir until the mixture comes together into a ball and everything has come away from the sides. I like to sift my flour onto a piece of baking paper with a fold crease. This makes it easier to pour in quickly.
Pour mixture into a bowl and leave for around 5-10 minutes to cool.
Beat in the 4 eggs one at a time until the mixture is smooth. Spoon into a piping bag fitted with a round nozzle.
Pipe small dollops of the mixture onto a baking tray lined with baking paper and use a wet finger to press down any dough sticking up.
Place into a preheated oven at 200°C for 15-20 minutes. Once baked pierce a hole into the bottom of each profiterole and leave on a rack to cool.
For the ganache, heat the cream in a pan until hot and steaming, do not boil. Pour over the chopped chocolate in a separate bowl. Stir until smooth.
Add sweetened whipped double cream into a piping bag fitted with a small round tip. Pipe cream into each profiterole filling as much or as little as you like.
To serve, top profiteroles with ganache and enjoy :D