Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan, bring water, butter, sugar, and salt to a boil.

Remove from heat and add flour all at once. Stir vigorously until combined.

Return to low heat and cook, stirring, until dough forms a smooth ball and pulls away from the pan.

Transfer dough to a bowl and let cool for 5 minutes.

Add eggs one at a time, mixing well after each addition, until dough is smooth and glossy.

Pipe or spoon small mounds onto the prepared baking sheet.

Bake for 25–30 minutes until puffed, golden, and hollow. Do not open the oven during baking.

Remove and cool completely on a wire rack.

Whip cream with powdered sugar and vanilla until stiff peaks form.

Fill profiteroles using a piping bag or by slicing and filling.

Heat cream for chocolate sauce, pour over chocolate, and stir until smooth.

Drizzle chocolate sauce over filled profiteroles before serving.