Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Boil water and butter in a saucepan over medium heat until it reaches a rolling boil. Remove from heat and stir in the flour and sugar until smooth.

Cool the dough slightly for about 5 minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated.

Pipe small mounds of the dough onto the prepared baking sheets, spacing them two inches apart.

Bake in the preheated oven for 20–25 minutes or until golden brown.

Melt the bittersweet chocolate in a heatproof bowl set over simmering water, stirring until smooth. Whisk in the heavy cream until silky.

Fill each cooled profiterole with the chocolate cream using a piping bag. Dust with edible gold before serving.