1. In a saucepan, bring water, butter, and salt to a boil. Remove from heat and add flour all at once. Stir until a dough forms and pulls from the sides.

2. Return the pan to low heat, stir for 1–2 minutes to cook out moisture, then let cool for 5 minutes.

3. Add eggs one at a time, beating until smooth. Pipe onto a parchment-lined tray in 1.5-inch rounds.

4. Bake at 400°F (200°C) for 10 minutes, reduce to 350°F (175°C), and bake 20–25 minutes until puffed and golden. Cool completely.

5. Heat milk in a saucepan. In a bowl, whisk sugar, cornstarch, and egg yolks. Temper with hot milk, then return mixture to heat and stir until thick.

6. Remove from heat, stir in vanilla and chocolate until melted. Cool and chill until set.

7. For ganache, heat cream and pour over chopped chocolate. Let sit, then stir until glossy.

8. Fill profiteroles with pastry cream using a piping bag with a small tip.

9. Dip tops in ganache, allow excess to drip off, then place on a tray to set.

10. Lightly dust with gold dust before serving.