Preheat the oven to 200°C and place a small roasting tin in the bottom to heat.
Gently heat water, sugar, and butter in a large saucepan until melted.
Increase the heat and quickly pour in the flour and salt.
Beat the mixture into a smooth paste until it leaves the sides of the pan, then cool for 15 minutes.
Gradually beat in the eggs until the mixture is smooth, glossy, and has a soft dropping consistency.
Pipe 1cm balls onto a greased baking sheet and smooth the tops with a wet finger.
Pour half a cup of water into the hot roasting tin and bake the pastry for 30 minutes until golden.
Prick the bases, turn them over, and dry in the turned-off oven for 5 minutes.
Whip the cream with orange zest and pipe it into the cooled profiteroles.
Boil water and sugar into a syrup, then stir in melted chocolate until smooth.
Arrange the profiteroles in a dish and pour the chocolate sauce over them.