Melt the butter in a saucepan and as soon as it's melted, add the water and stir until it starts to boil
Turn off the heat and add the flour, stirring until it forms a soft dough.
Add the eggs and sugar and keep stirring until well mixed and almost paste-like in texture
Using a teaspoon, spoon the mixture onto a greased baking tray. A heaped teaspoon will make a perfect size profiterole.
Bake for 20-25 minutes
Leave the profiteroles to cool and whilst cooling whip the cream in a bowl until it starts to thicken
Using a piping bag or syringe or similar, fill each profiterole with a generous helping of the whipped double cream
Melt the chocolate in a microwavable bowl for 20 seconds, if not melted sufficiently, cook for another 10 seconds and repeat until the chocolate is smooth and fairly runny.
Recipe by Recipes without Gluten at http://www.recipeswithoutgluten.co.uk/chocolate-profiteroles/