Beat the eggs together with the sugar and the vanilla

Heat the milk & cream till bubbles just start to form and slowly trickle into the egg mixture while whisking

Add the salt and cornstarch and return to the pot and heat on a low flame till the custard thickens, whisking continuously

Add the lime zest and butter, optional

Chill in Tupperware overnight, and add cling film on the surface to prevent a skin from forming

Heat the water and add the sugar, salt and butter

Add in the flour and mix vigourously

Once the dough come together, stir and cook for another minute

Remove and allow to cool down

Beat the eggs and slowly whisk into the warm dough

Transfer the batter into a piping bag with a 1/2 inch round tip

Pipe onto a sheet and lift upwards

Wet your fingers and smooth out the tops

Bake in a preheated oven at 450 degrees and bake for 25 - 30 mins

If getting too brown, flip the tray around

When the Choux is golden brown, remove and pierce a few times with a bamboo skewer to release the steam

Remove and allow to cool down

Pierce the back of each profiteroles with a sharp knife

Fill a pastry bag with the pastry cream fitted with a no 12 tip

Insert the tip into the profiterole and gently press to fill

Pour hot cream over the chocolate

Dip the tops of the filled profiteroles into the melted chocolate and allow them to harden