Preheat the oven to 220C/200C Fan/Gas Mark 7.

Add the water and butter to a saucepan and gently melt on a low heat. Once the butter is completely melted bring it to the boil before removing it from the heat.

Add the sieved flour to the saucepan and beat it with a wooden spoon until a smooth form ball has formed.

Leave it to cool for 10 minutes before slowly adding the beaten eggs, beating them into the dough very well as you do. As you continue to add the remaining egg and beat it, a smooth and stiff paste like mixture will form.

Transfer the mixture to a piping bag. If you don't have a piping bag use a teaspoon instead. Pipe/dollop about 2 teaspoons worth of the mixture onto a lined baking tray. Make sure you leave enough space between each one.

Place in the preheated oven and bake for 20 minutes, They will be golden brown in colour and will have risen when they are ready.

Pierce a hole in each one to allow the steam to escape before returning them to the oven for a further 2 minutes to crisp up.

After removing them from the oven a second time, transfer them to a wire rack to cool down.

In a bowl add 300ml of double cream together with the icing sugar and vanilla extract. Whip it up until it is just peaking.

Transfer the cream mixture to a piping bag, or, if you don't have one, you can use a teaspoon.

Slice the profiterole buns open and pipe/transfer the cream inside.

Add 100ml of double cream to a saucepan, add in the broken up chocolate, butter and golden syrup.

Heat gently until melted.

Pour the sauce over the profiteroles when you are ready to serve the profiteroles.