Preheat the oven to 220C (200C fan, Gas 7).
Put the water into a saucepan, add the butter, the salt and the sugar and bring the water slowly to the boil, stirring until the butter has melted
As soon as the water has come to the boil, take the saucepan off the heat and tip in all the flour. Beat with a wooden spoon until smooth, return to a moderate heat and continue to beat until the mixture forms a single, smooth, thick mass and leaves the sides of the pan clean.
Remove the pan from the heat again and beat in the eggs one by one, adding each only when the previous one has been completely amalgamated
Use a tsp to put the mixture well spaced apart onto 2=3 trays lined with a baking paper.
Bake at the top of the oven for 20-25 mins, until they are well risen and pale brown
Leave to cool.
When they are cool poke the nozzle from the whipped cream can into the profiteroles and squirt until they are full
Just before you are about to serve them, melt the milk and chocolate in a glass bowl above some boiling water. (The milk makes it a bit more liquidy.) Pour over the profiteroles. Then serve!
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