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

In a medium saucepan, combine water and butter. Heat over medium-high until the butter dissolves and liquid reaches a rolling boil.

Add flour all at once and stir vigorously until a smooth ball forms that pulls away from the sides of the pan.

Remove from heat, let cool for a minute. Add eggs one at a time mixing well after each addition until the dough is smooth and glossy.

Pipe small rounds of dough onto the prepared baking sheet, spacing them well.

Bake for 20-25 minutes until puffed and golden. Do not open the oven door for the first 20 minutes.

Remove from oven and let cool to room temperature.

Whip heavy cream to soft peaks, sweeten if desired, and fill each cooled choux pastry.

Chop chocolate and place in a heatproof bowl. Heat 1/2 cup heavy cream until steaming, then pour over chocolate.

Let sit for a minute, then whisk until smooth and shiny.

Dip each filled profiterole in the ganache and place on a cooling rack.

Dust with edible gold and serve.