1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Add water, unsalted butter, granulated sugar, and salt to a saucepan over medium heat and bring to a gentle boil.

3. Stir in the flour all at once and mix until a smooth dough forms and pulls away from the sides of the pan.

4. Let the dough cool for 5 minutes, then beat in the eggs one at a time until the mixture is smooth and glossy.

5. Pipe or spoon small rounds of dough onto the prepared baking sheet, spacing them apart.

6. Bake for 25 to 30 minutes until puffed and golden brown, then cool completely.

7. Whip 1 1/2 cups heavy cream with powdered sugar and vanilla extract until soft peaks form.

8. Melt the semi-sweet chocolate with 1 tablespoon butter and 2 tablespoons heavy cream until smooth.

9. Slice the cooled profiteroles or poke a hole in the bottom, then fill with the whipped cream mixture.

10. Spoon or dip the tops in melted chocolate.

11. Lightly dust with edible gold dust.

12. Chill briefly before serving for the best texture.