1. Preheat oven to 200°C/400F/Gas 6.

1. Place water and butter into a saucepan over a low heat until butter melts.
2. Bring to a brisk boil.
3. Remove from the heat and add sieved flour and salt, return to a low heat.
4. Stir briskly until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
5. Add 2 of the eggs gradually and beat until mixture is smooth and shiny, the pastry should drop lava like from the spoon, if not beat the other egg and add a teaspoon at a time until you get the correct consistency.
6. Pipe or spoon tablespoons about 7cm apart onto a greased baking sheet.
7. Bake 20-30 minutes or until puffed and golden.
8. Remove from oven, make a slit along one side, return to the oven for 5 minutes to dry the inside of the profiteroles. Cool on a wire tray.
9. Make the filling: Stir fresh passionfruit or passionfruit coulis into the whipped cream, sweeten to taste with the icing sugar, if need be.  Make the chocolate sauce; heat the cream until warm enough to melt the chocolate gently stir in the vanilla.
10. Fill a pastry bag with the passionfruit mixture and fill the cooled shells, serve with warm white chocolate sauce, sprinkle with the toasted almonds.

Cooks Tips! Any toasted nuts may be used to decorate the profiteroles.