Place the water, Stork and salt in a saucepan and heat gently until the butter melts, then bring to the boil.
Remove from the heat and add the flour, stirring vigorously with a wooden spoon until combined.
Return to the heat and cook over a low heat for a few seconds until the mixture leaves the sides of the pan to form a ball.
Remove the pastry from the pan and place in the bowl to cool down.
Add the eggs and whisk thoroughly, until just mixed and the pastry forms a stiff glossy paste.
To make the filling and sauce:
Pre-heat the oven to 200°C/180°C Fan Oven/Gas 6. Grease a large baking sheet.
Place teaspoons of choux pastry onto the baking sheet, and then bake in the pre-heated oven for 10 minutes. After that, increase the heat to 220°C/200°C Fan Oven/Gas 7, and bake for a further 5-10 minutes until the choux buns are crisp, light and a rich golden colour. Pierce the side of each one with a sharp knife (to let out the steam), then cool them on a wire rack.
To make the chocolate sauce, melt the chocolate together with the water in the basin fitted over a saucepan of simmering water, stirring until you have a smooth sauce.
Whisk the cream in the mixer bowl with the whisk until holding in stiff peaks. Just before serving split the profiteroles at the side, pipe the cream into the centres then, place onto a serving dish, pour over the melted chocolate and serve.