Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

In a saucepan, add water and butter, and bring it to a gentle boil over medium heat until the butter has melted completely.

Remove the pan from the heat and add the gluten-free flour all at once. Stir vigorously with a wooden spoon until it forms a smooth paste.

Return the pan to low heat and continue to stir the mixture for a couple of minutes to cook the flour slightly. It should form a ball and come away from the sides of the pan.

Transfer the mixture to a large mixing bowl and leave it to cool for a few minutes.

Beat the eggs in a separate bowl. Add them gradually to the mixture in the mixing bowl, beating well after each addition until you have a smooth, shiny dough.

Spoon the dough into a piping bag fitted with a large round nozzle. Pipe small rounds onto the prepared baking tray, leaving space between each one for spreading.

Bake the profiteroles in the preheated oven for 20-25 minutes until they are puffed up, golden brown, and crisp. Do not open the oven door during baking, as this can cause them to collapse.

Once baked, transfer the profiteroles to a wire rack to cool completely.

While the profiteroles are cooling, make the filling. Whip the double cream, icing sugar, and vanilla extract together until it forms soft peaks.

Once the profiteroles are cool, use a small knife to make a small hole in the base of each one.

Spoon or pipe the whipped cream filling into the holes until each profiterole is filled.

For the chocolate sauce, break the dark chocolate into small pieces and place them in a heatproof bowl.

In a small saucepan, heat the double cream and golden syrup (or honey) until it's just about to boil.

Pour the hot cream mixture over the chocolate pieces and stir until the chocolate has melted and the sauce is smooth.

Serve the profiteroles drizzled with the warm chocolate sauce. Enjoy!