Preheat the oven to 180°C and grease a baking tray.
Melt butter and water in a pan over medium heat.
Remove from heat and mix in flour until a paste forms.
Beat in eggs one at a time until the mixture is combined.
Pipe small dough blobs onto the baking tray using a piping bag.
Bake for 15-20 minutes until dry, then poke a hole in each base to release steam.
Fold vanilla and icing sugar into whipped cream.
Fill the cooled profiteroles with the cream mixture using a piping bag.
Base the pyramid by securing a layer of buns with melted dark chocolate.
Build up layers using melted dark and white chocolate as glue.
Drizzle remaining chocolate over the completed pyramid and serve.