1. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then stir in flour until a smooth dough forms. Return to heat and stir for 1–2 minutes until the dough pulls from the sides.

2. Transfer dough to a stand mixer bowl. Let cool for 3–4 minutes. Add eggs one at a time, mixing thoroughly after each. The dough should be smooth and pipeable.

3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Pipe 1.5-inch mounds, spacing apart. Smooth peaks with damp finger.

4. Bake for 20–25 minutes until puffed and golden. Do not open oven while baking. Let cool completely.

5. Whip cream with powdered sugar and vanilla until stiff. Fill a piping bag and inject cream into each profiterole through a small hole made in the base.

6. For ganache: heat cream to simmer, pour over chopped chocolate, let sit 1 minute, then stir until smooth. Add butter for extra gloss if desired.

7. Dip profiterole tops in ganache, place on rack. While ganache is still tacky, apply edible gold dust with brush or sieve.

8. Chill briefly or serve immediately with a dusting of powdered sugar if desired.