Preheat the oven to 210 degrees.
Weigh the choux mix and place it in the mixing bowl.
Add the water and mix at low speed for 2 to 3 minutes.
Once mixed mix for another 3 min at medium speed.
Line the baking tray with baking paper paper.
Put the batter in a piping bag with a round nozzle.
Pipe balls of about 4 cm diameter on the baking tray.
Important: leave a distance of 10 cm between the different balls.
Place the baking tray in the center of the preheated oven.
Bake the profiteroles in the oven at 210 ° C for 25 to 30 minutes.
Let them cool on the baking tray.
Put all ingredients in a bowl and mix with a whisk.
Mix well together with the whisk until smooth (about 2 minutes).
Let it stand for another 10 minutes and stir briefly for about 30 seconds.
The pastry cream is now ready for further processing.
Place the desired size nozzle in the decorating bag.
Fill the piping bag with the pastry cream.
Use the scissors to cut a small cross at the bottom of the profiteroles and fill it with the crème patissière.
Fill all profiteroles and then stack them together in a pyramid shape.
Put it in the fridge for 20 minutes to chill.
Meanwhile, add the chocolate drops au bain marie until all the chocolate has melted or melt over boiling water.
Keep stirring as the chocolate begins to melt so that the heat is well distributed and the chocolate gradually melts.
Take the profiteroles out of the refrigerator and apply the melted chocolate to the top of the pyramid with a spoon.
It will slowly run down over all profiteroles.
Do this until all the melted chocolate has run out.
Then place them in the fridge for another 15 minutes, and sprinkle with icing sugar.
Then they are ready for consumption.