Procedure:

Heat water, salt and butter in saucepan over medium heat. Bring to boil then remove from heat, add flour and mix together till thick and glossy, leaving sides of the pan clean. Let cool slightly. Add eggs little at a time beating with wooden spoon till all eggs are incorporated. Fill pastry bag fitted with one-inch nozzle. Pipe walnut sized balls of mixture onto dampened baking sheets, leaving space for rising. Cook 25-30 min. until golden and puffed. Remove onto wire rack, make small hole to release steam. Let cool. Fill with pastry cream.

Pastry Cream

Heat milk and sugar just to a boil. Remove from heat. Beat egg yolks and corn starch. Add one cup hot milk slowly egg mixture slowly while wisking. Slowly add egg mixture back to milk mixture while wisking till thick. Add vanilla. Let cool; then fill pastry bag.

Ganache

Heat cream and chopped chocolate till chocolate melts, stir occasionally. Do not boil. Let cool and dip profiteroles.

Difficulty level: Extremely difficult, but worth it!