Begin by preheating your oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a saucepan, combine 1 cup of water and ½ cup of unsalted butter. Bring the mixture to a boil, then promptly remove it from heat.

Stir in 1 cup of all-purpose flour and 1 tablespoon of granulated sugar until you achieve a smooth, cohesive dough. Allow this to cool slightly for about 5 minutes.

Add 4 room-temperature eggs, one at a time, mixing well after each addition. The dough should be glossy and slightly thick.

Using a piping bag, pipe small mounds of the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Place the baking sheets in the oven and bake for 20–25 minutes until the profiteroles are puffed up and golden brown.

While the profiteroles cool, melt 4 ounces of bittersweet chocolate in a heat-proof bowl over simmering water. Whisk in ½ cup of whipped heavy cream until smooth.

Once cooled, fill each profiterole with the chocolate cream and dust with edible gold for elegance.