Put the butter, water, salt and sugar in a large saucepan and bring to the boil.
It is important that the mixture comes to the boil - if you just melt it and do not allow it to come to the boil the mixture will go dramatically wrong.
Take the saucepan off the heat.
Sift the flour and add to the boiling liquid.
Stir rapidly with a wooden spoon.
Return to heat and beat continuously until the mixture comes clean away from the sides of the saucepan. You are cooking the flour at this stage.
Transfer to a large mixing bowl and allow to cool for about 5 minutes.
In a separate bowl whisk the eggs together.
Slowly beat the eggs into the cooked paste. I tend to use an electric whisk as the mixture can be quite stiff. Add the eggs little by little, beating thoroughly between each addition.
Spoon on/pipe small amounts of the mixture onto the tray. You should get approximately 30-35 profiteroles. Bake for 35-40 minutes until they sound hollow when tapped on the underneath. Remove from the oven and allow them to cool on a wire rack.
When they are cool, split each profiterole, fill with fresh cream and serve with chocolate sauce, or drizzle the profiteroles with melted dark chocolate.
Make sure to use strong flour - it gives a crisper end product.
Ensure that the butter and water not only melt together, but come to the boil - this is the most critical stage.
Choux pastry can be used for savoury purposes: by filling with some goat's cheese, smoked salmon mousse or Thai-infused crab meat.
Freeze any filled profiteroles for a later date and serve semi-frozen with hot chocolate sauce.
The salt adds stability to the pastry and aids the crispening process. Sugar assists in giving them the golden brown colour so no need to egg wash prior to baking.