Profiteroles with passion fruit cream and chocolate sauce

65ml of water

390ml of milk

50g of butter, diced, plus more for greasing

2 eggs

75ml of double cream, whipped

25ml of cream

20 1/2 tsp sugar

95g of plain flour, sifted

1 pinch of salt

3 egg yolks

65g of caster sugar

1/2 vanilla pod, split and seeds scraped out

icing sugar

100g of dark chocolate, 70% cocoa

4 passion fruits, pulp scraped out and reserved