For the profiteroles:

Melt the butter with the water over a medium heat until the butter is melted then turn up the heat and bring the liquid to the boil.

Take the liquid off the heat and pour in the flour. Mix the flour into the liquid until it forms a ball of dough then return it to the heat to cook out for 1-2 minutes.

Remove the mixture from the heat and allow it to cool slightly before adding in the eggs gradually, stirring in between until all the egg is incorpoarted to the choux pastry.

Place the choux pastry into a piping bag and pipe small balls of choux pastry onto 2 lined baking trays leaving space between the choux buns to spread. Flatten down the pointy tips with a wet finger.

Bake in the oven at 200 degrees for 10 minutes and a further 10 minutes at 170 degrees before removing from the oven to cool completely

For the chestnut cream:

Fold the chestnut puree and vanilla into the cream then place into a piping bag ready to fill the profiteroles

For the chocolate glaze:

Melt the chocolate and the butter in a bowl set over a pan of simmering water, then remove from the heat

Add in the sugar and the cream and stir until the mixutre becomes thick and glossy. Pour into a piping bag

To assemble the profiteroles:

Slice the profiteroles in half using a serrated knife and fill with the chestnut cream

Decorate the tops of the profiteroles with the chocolate sauce then chill unitl you are ready to eat them