Preheat the oven to 210°C.
Cut the butter into small pieces. Place the water, sugar, salt and butter in a saucepan and bring to the boil. Once boiling, remove from the heat and mix in the sifted flour. Return to the heat and mix until the mixture no longer sticks to the bottom of the pan. Transfer into a food processor and beat in the eggs one by one. The mixture should be shiny and smooth and have a dropping consistency. You may not need to add the whole of the third egg.
Place the mixture into a piping bag and pipe small profiteroles on to a baking tray. Transfer to the oven and bake for 10 to 15 minutes.
Whisk the cream to soft peaks with the vanilla paste and icing sugar. Fill a piping bag with this mixture.
Make a small hole at the bottom of the profiterole and fill with the chantilly cream.
Place the double cream in a saucepan and bring to the boil. Break the chocolate into small pieces and then pour the cream over the top. Whisk until the chocolate has melted and you have a smooth and shiny sauce.
For the salted caramel:
Place the sugar in a clean pan and set to heat. The sugar will start to turn to liquid then start to colour. Using a whisk, gently stir the sugar in order to prevent it from burning. At the same time drawing the sugar crystals into the hot spot. When you have a rich amber colored caramel add the cream, remove from the heat and stir until incorporated. Finally, beat in 80g of butter and add salt to taste.
Dip the top of the profiteroles into the chocolate sauce and leave to cool. Drizzle with warm caramel sauce and serve.
«Try flavouring the cream with orange zest, chopped up hazlenuts or even espresso coffee. Be careful when making the caramel, as it can reach 160 degrees Celcius!»