Profiteroles

Sift the flour to aerate it and avoid having a lumps.
Place the butterfly accessory. Heat the water with the butter and salt at speed 2, 100 degrees 9 minutes.
When it starts to boil, immediately add all the flour.
Uncover the jug a little and work the dough at speed 3, 60 degrees, 4 minutes.
Fully uncover the jug and let it cool.
While still warm, cover again and stir at speed 3. Add the eggs one by one. Do not add the second until the first has been completely assimilated by the paste.
Fill a pastry bag with a round mouth with the choux pastry.
Arrange two-centimeter-diameter balls a little apart from each other on baking paper.
If you have lumps in the dough, scoop them off with a spoon wet with water.
Cook in the preheated oven at 220 degrees for ten minutes.
Carefully open the oven door to release steam and cook another 5 to 10 minutes at 180 degrees.
Let the profiteroles cool down.
Whip the cream and sugar with the butterfly accessory in the mixing jug at speed 7.
Place it inside a pastry bag with a very small opening.
Make a small incision at the base of the profiteroles, insert the mouth of the pastry bag into them and fill the profiteroles with the whipped cream.
Store in the fridge.
At the time of serving: crush the chocolate in the jug at speed 4, 40 degrees, 7 minutes.
Pour the melted chocolate over the profiteroles, just at the moment of serving them.