First, prepare the pastry cream. Please see recipe link above.
Second, Prepare Choux Pastry: Preheat oven to 400°F.
Take out the pan from the heat.
Put the hot dough in a bowl.
Beat the eggs, and add them gradually to the dough.
Mix well with a wooden spoon. The mixture may not look nice, but keep mixing.
Mix until you obtain a smooth glossy dough. The dough should be similar to a very thick liquid.
Place the dough in a pastry bag fitted with a large round tip.
Pipe onto a baking sheet covered with parchment paper.
Pipe into about 2 tablespoons blobs, spacing them a couple of inches apart.
Gently, brush with egg wash.
Bake at 400°F for 15 minutes then reduce the heat to 350°F . Continue to bake for 20 minutes or until the shells are golden. You may need to place under the broiler in the last 5 minutes of baking.
Prick the pastry shells with a toothpick in two or three places to allow vapor to escape.
Let cool completely.
Prepare the chocolate ganache: In a heatproof bowl, put the chocolate and heavy cream.
Place the bowl over a saucepan of simmering water ( Bain Marie or water bath).
Mix well the ingredients with a wooden spoon until you obtain a nice shiny ganache. Set aside.
Assemble the profiteroles: Put the pastry cream in a pastry bag fitted with a small round tip.
Pipe pastry cream in each choux pastry shell. Make sure you make a little incision on the side with a knife to get the pastry cream inside.
Dip the top of the shells in the chocolate ganache.
Chill uncovered to set the ganache.
Serve.