To make the choux pastry, measure the butter, water and milk out into a pan and melt together on a low heat stirring every so often
Meanwhile, sieve the flour and cocoa powder into a bowl and stir in the sugar and salt
Once the butter has melted into the milk and water, bring it to the boil then add the flour mixture and quickly stir it in using a wooden spoon. Beat it together quickly for about 2 minutes, then remove from the heat and leave to cool for at least 10 minutes
While it is cooling, pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6 and line two baking trays (or however many you have) with baking paper, use some butter to help it stick to the baking tray
Put the mixture into a bowl or into the bowl of a stand mixer. Add the eggs one at a time and beat in using an electric hand mixer or a stand mixer until the mixture is smooth
Tip the mixture into a piping bag fitted with a round nozzle
Pipe blobs of the mixture onto the lined baking trays keeping them about 2 cm apart, then dip your finger in water and pat down any peaks that have been created from piping. Put any mixture that is leftover in the fridge if you run out of baking tray or oven space
Bake the profiteroles for 20 minutes, then leave to cool completely
To make the filling whisk together the ingredients until thick, transfer to a piping bag with a thin, sharp nozzle (I used a small leaf nozzle). Use the nozzle to pierce the bottom of the profiterole and pipe the cream inside until full
Melt the white chocolate by microwaving for 30 seconds, stir, then microwave for 10 seconds at a time, stirring each time, until fully melted and mixed together
Dip the top of each cream filled profiterole into the white chocolate, then stick your decoration on top while the chocolate is still wet
Serve immediately and store any leftovers in the fridge in an airtight container and eat within 2 days