Preheat the oven to 210'C.
Roughly chop the butter.
Place the water, salt and butter in a saucepan and bring to the boil. Once boiling, throw in the flour, and stir vigorously until the mixture no longer sticks to the bottom of the pan.
Transfer to a food processor or a clean mixing bowl, and beat in the eggs one by one. The mixture should be shiny and smooth and have a dropping consistency.
Place the mixture into a piping bag and pipe out marble-sized lumps on to a lined baking tray; alternatively, you can use two wet spoons to scoop out the dough. If the choux have little peaks, rub them out with a your finger. Bake for 10 to 15 minutes, or until they begin to turn golden.
Reduce the oven temperature to 160'C and cook the profiteroles for a further 10 minutes to dry them thoroughly and make sure they hold their shape.
Leave to cool completely before filling or storing in an air-tight container.
The traditional method of filling choux pastry is to cut off a little cap and pipe in the filling. However, the filling can also be inserted through a hole on the side or under the choux.
«Once the profiteroles are cooked they will keep in an airtight container for a few days. Make sure they are cool before you place them in the container.»