To make the choux pastry dough, heat the water, butter and flour mixture in a saucepan.
A mixing bowl is necessary for mixing ingredients and beating eggs to achieve the ideal consistency of dough.
Using a wooden spoon to stir the dough while it's still hot is a sturdy and heat-resistant method.
A piping bag is essential for piping the choux pastry into consistent shapes or circles for even baking.
Round piping tips make it easier to pipe the choux dough onto the baking sheet in an orderly and tidy manner.
The profiteroles are baked to golden perfection on a baking sheet that is either non-stick or coated with parchment paper.
A whisk can be used to make chocolate sauce for drizzling and filling, ganache, or smooth pastry cream.